Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure.

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.