鲜味化合物增强了模拟鸡汤香气的鼻后感觉强度。
Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.
作者信息
Nishimura Toshihide, Goto Shingo, Miura Kyo, Takakura Yukiko, Egusa Ai S, Wakabayashi Hidehiko
机构信息
Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan.
Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan.
出版信息
Food Chem. 2016 Apr 1;196:577-83. doi: 10.1016/j.foodchem.2015.09.036. Epub 2015 Sep 25.
We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma intensity of 0.4% NaCl solution containing the aroma chicken model (ACM) with added Glu and IMP was significantly higher (p<0.05) than that of 0.4% NaCl solution containing only ACM. The quantitative analyses showed that adding monosodium glutamate (MSG) to aqueous aroma solution containing only ACM enhanced the intensity of retronasal aroma sensation by 2.5-folds with increasing MSG concentration from 0% to 0.3%. Sensation intensity using an umami solution with added MSG and IMP was significantly higher than that with only MSG when the MSG concentration was 0.05%, 0.075%, or 0.1%. However, it plateaued when MSG concentration was beyond 0.3%.
我们使用模拟鸡汤研究了呈味化合物对鼻后香气感觉的影响。省略了谷氨酸（Glu）、5'-肌苷酸（IMP）或磷酸盐的重构风味溶液的香气强度显著低于（p<0.05）模拟汤的香气强度。添加了Glu和IMP的含香气鸡肉模型（ACM）的0.4%氯化钠溶液的香气强度显著高于（p<0.05）仅含ACM的0.4%氯化钠溶液。定量分析表明，向仅含ACM的水性香气溶液中添加味精（MSG），随着MSG浓度从0%增加到0.3%，鼻后香气感觉强度增强了2.5倍。当MSG浓度为0.05%、0.075%或0.1%时，添加了MSG和IMP的鲜味溶液的感觉强度显著高于仅添加MSG的情况。然而，当MSG浓度超过0.3%时，感觉强度趋于平稳。
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