Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Zhejiang Yiming Food Co., LTD, Jiuting Center Huting North Street No.199, Shanghai 201600, China.
Food Res Int. 2024 Nov;196:114954. doi: 10.1016/j.foodres.2024.114954. Epub 2024 Aug 23.
Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach. A total of 117 volatile compounds were identified from the fried liver. Thereinto, 30 volatile compounds related to five basic tastes were detected by gas chromatography/olfactometry-associated taste analysis. Aroma compounds associated umami, sweet and salty perception in the fried Takifugu obscurus liver showed the potential to enhance umami perception of MSG solutions. Three aldehydes, i.e. heptanal, (Z)-4-heptenal and 2-methylbutanal, significantly enhanced the umami intensity perception of an MSG solution (p < 0.05). The use of aroma compounds to enhance umami perception is considered as a promising tool, further broadening the research area of umami science for application as flavor enhancers in the food industry. In addition, this study also provides an insight into revealing aroma-taste interaction.
谷氨酸单钠（MSG）是鲜味的基本代表，但它在几项研究中表现出了不良反应。通过香气-味道相互作用增强鲜味感知是一种很有前途的方法，可以作为一种风味增强剂来减少未来 MSG 的摄入量。我们从油炸虎纹蛙肝中鉴定出了香气化合物，然后使用感观科学方法研究了这些香气化合物对感知到的鲜味的影响。从油炸肝脏中鉴定出了 117 种挥发性化合物。其中，通过气相色谱/嗅觉关联味觉分析检测到了与五种基本味道相关的 30 种挥发性化合物。与鲜味、甜味和咸味感知相关的香气化合物显示出增强 MSG 溶液鲜味感知的潜力。三种醛，即庚醛、（Z）-4-庚烯醛和 2-甲基丁醛，显著增强了 MSG 溶液的鲜味强度感知（p<0.05）。使用香气化合物来增强鲜味感知被认为是一种很有前途的工具，进一步拓宽了鲜味科学的研究领域，可作为食品工业中的风味增强剂。此外，本研究还深入揭示了香气-味道的相互作用。
