Department of Food Science & Technology, School of Agriculture and Biology , Shanghai Jiaotong University , Shanghai 200240 , People's Republic of China.
College of Food Science and Technology , Shanghai Ocean University , Shanghai 201306 , People's Republic of China.
J Agric Food Chem. 2019 Dec 18;67(50):13809-13816. doi: 10.1021/acs.jafc.8b06047. Epub 2019 Jan 17.
To investigate key taste-active components in , 28 putative taste compounds in cooked muscle of were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests. Moreover, the role of flavor peptides in the overall taste profile of was evaluated. Sensory evaluation revealed that glutamic acid, serine, proline, arginine, lysine, adenosine 5'-monophosphate, inosine 5'-monophosphate (IMP), succinic acid, sodium, potassium, phosphates, and chlorides were the core taste-active contributors to . Besides glutamic acid, IMP, succinic acid, and potassium, the characteristic -like umami and kokumi profiles were induced by adding flavor peptides, among which Pro-Val-Ala-Arg-Met-Cys-Arg and Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val were identified as key substances on the basis of the addition test and dose-response analysis. The present data may help to reveal the secret of the delicious taste of and provide the basis for the development of deeper flavor analysis of pufferfish.
为了研究在 中的关键呈味成分，定量分析了 28 种潜在的味觉化合物，并通过味觉重组、缺失和添加试验来鉴定关键成分。此外，还评估了风味肽在 整体味觉特征中的作用。感官评价表明，谷氨酸、丝氨酸、脯氨酸、精氨酸、赖氨酸、腺苷 5'-单磷酸、肌苷 5'-单磷酸（IMP）、琥珀酸、钠、钾、磷酸盐和氯化物是 中核心的呈味贡献者。除了谷氨酸、IMP、琥珀酸和钾之外，添加风味肽还能诱导出类似 的鲜味和浓郁味特征，其中 Pro-Val-Ala-Arg-Met-Cys-Arg 和 Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val 被确定为基于添加试验和剂量反应分析的关键物质。本数据有助于揭示 的美味口感的秘密，并为深入研究 鱼的风味分析提供基础。
