Shan Yimeng, Pu Dandan, Cao Boya, Shi Yige, Li Pei, Xiong Jian, Li Ku, Sun Baoguo, Zhang Yuyu
China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China.
Food Chem X. 2024 Apr 18;22:101339. doi: 10.1016/j.fochx.2024.101339. eCollection 2024 Jun 30.
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when the yeast extract FA34 (0.50 g) the added. Eleven aroma-active compounds associated with saltiness perception were identified via solid-phase microextraction and extraction combined with gas chromatography-mass spectrometry/olfactory. The odorant-NaCl mixture model and saltiness intensity evaluation results revealed that thiazole and 4-methylpentanoic acid could significantly (p < 0.05) enhance the saltiness perception of salt solution (5.00 g/L), 2-methylpyrazine, 2-methyl-3-furanthiol, 2,6-dimethylpyrazine, furfuryl mercaptan, and methyl 2-methyl-3-furyl disulfide could significantly (p < 0.01) enhance the saltiness perception of a salt solution (5.00 g/L). Electroencephalography revealed that the main mechanisms underlying aroma-induced saltiness perception enhancement included the strengthening of the saltiness perception signal and prolonging signal stimulation time in the frontal regions of the cerebral cortex.
本研究调查了酵母提取物美拉德反应模型中香气活性化合物的鲜味强度。感官评价结果表明，当添加0.50 g酵母提取物FA34时，牛肉调味模型（28.00 g）表现出最高的鲜味感知强度。通过固相微萃取以及萃取结合气相色谱-质谱联用/嗅觉分析法，鉴定出11种与咸味感知相关的香气活性化合物。气味剂-氯化钠混合模型和咸味强度评价结果表明，噻唑和4-甲基戊酸可显著（p < 0.05）增强盐溶液（5.00 g/L）的咸味感知，2-甲基吡嗪、2-甲基-3-呋喃硫醇、2,6-二甲基吡嗪、糠硫醇和2-甲基-3-呋喃基二甲基硫醚可显著（p < 0.01）增强盐溶液（5.00 g/L）的咸味感知。脑电图显示，香气诱导咸味感知增强的主要机制包括增强大脑皮层额叶区域的咸味感知信号以及延长信号刺激时间。
