| Title: | Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study |
| Author(s): | Zhou T; Feng Y; Thomas-Danguin T; Zhao M; |
| Address: | "School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: wyzhouting@163.com. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, China. Electronic address: feyzfeng@scut.edu.cn. Centre des Sciences du Gout et de l'Alimentation, Institut National de la Recherche Agronomique, UMR1324 INRA, UMR6265 CNRS, Universite de Bourgogne Franche-Comte, F-21000 Dijon, France. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, China. Electronic address: femmzhao@scut.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.127664 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution (p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food" |
| Keywords: | "Adult Chromatography, Gas Female Food Analysis/methods Humans Male Octanols Odorants/*analysis Olfactometry Pyrazines Sodium Chloride, Dietary/analysis Sodium Glutamate Soy Foods/*analysis *Taste Volatile Organic Compounds/analysis Young Adult 3-(Methylth;" |
| Notes: | "MedlineZhou, Ting Feng, Yunzi Thomas-Danguin, Thierry Zhao, Mouming eng England 2020/08/03 Food Chem. 2021 Jan 15; 335:127664. doi: 10.1016/j.foodchem.2020.127664. Epub 2020 Jul 26" |
