School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China.
Food Chem. 2025 Jan 15;463(Pt 3):141419. doi: 10.1016/j.foodchem.2024.141419. Epub 2024 Sep 24.
This study investigated the taste enhancing effects of N-lauroyl amino acids, including N-lauroyl-phenylalanine, N-lauroyl-tryptophan and N-lauroyl-tyrosine. Sensory results obtained through TDS, TCATA, and TI assessments indicated that all N-Lau-AAs significantly increased the umami intensity and duration of solutions such as simulated chicken broth. Moreover, these compounds masked bitter taste, with LTR showing the most pronounced reduction of bitterness. LP had the effect of enhancing saltiness, whereas LTR and LTY diminished saltiness. Structural analysis revealed a correlation between the chemical structure of N-Lau-AAs and their sensory properties. The presence of carbon‑carbon double bond (CC) was positively correlated with umami intensity and negatively correlated with bitter and salty parameters. Phenolic hydroxyl groups (OH) were negatively correlated with umami intensity and positively correlated with a decrease in bitterness intensity and duration. Overall, this study provides valuable insights into the taste enhancement potential of N-Lau-AAs as taste enhancers in the food industry.
本研究探讨了 N-月桂酰氨基酸（包括 N-月桂酰苯丙氨酸、N-月桂酰色氨酸和 N-月桂酰酪氨酸）的增味效果。通过 TDS、TCATA 和 TI 评估获得的感官结果表明，所有 N-Lau-AAs 均显著增加了模拟鸡汤等溶液的鲜味强度和持续时间。此外，这些化合物掩盖了苦味，其中 LTR 表现出最显著的苦味降低。LP 具有增强咸味的作用，而 LTR 和 LTY 则降低了咸味。结构分析揭示了 N-Lau-AAs 的化学结构与其感官特性之间的相关性。碳-碳双键（CC）的存在与鲜味强度呈正相关，与苦味和咸味参数呈负相关。酚羟基（OH）与鲜味强度呈负相关，与苦味强度和持续时间的降低呈正相关。总的来说，本研究为 N-Lau-AAs 作为食品工业中的增味剂的增味潜力提供了有价值的见解。
