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J Agric Food Chem

Title:		Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception
Author(s):		Lopez J; Kerley T; Jenkinson L; Luckett CR; Munafo JP;
Address:		"Department of Food Science , University of Tennessee , Knoxville , Tennessee 37996 , United States"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20191008
Issue:		41
Page Number:		11444 - 11453
DOI:		10.1021/acs.jafc.9b04153
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Innovative approaches to develop flavors with high sensory appeal are critical in encouraging increased consumer preference and adoption of low sodium foods. Gas chromatography-olfactometry, coupled with stable isotope dilution assays and sensory experiments, led to the identification of the odorants responsible for an enhancement in saltiness perception of chicken broth prepared with thermally treated enzymatically hydrolyzed mushroom protein and cysteine, then reacted under kitchen-like cooking conditions. Comparative aroma extract dilution analysis revealed 36 odorants with flavor dilution factors between a range of 1 and 256. Sixteen odorants were quantitated and odor activity values (OAVs) calculated. Important odorants included 2-furfurylthiol (coffee, OAV 610), 1-(2-furyl)ethanethiol (meaty, OAV 78), 3-sulfanylpentan-2-one (catty, OAV 42), sotolon (maple, OAV 20), indole (animal, OAV 8), 2-methyl-3-(methyldithio)furan (meaty, OAV 3), and p-cresol (barnyard, OAV 1). An odor simulation model was evaluated in two consumer sensory studies. These studies confirmed that the addition of the aroma model increased the perceived saltiness of low sodium chicken broth (p < 0.05)"
Keywords:		"Agaricus/*chemistry/metabolism Chlorides/analysis/metabolism Chromatography, Gas Cooking Cysteine/*chemistry/metabolism Fungal Proteins/*chemistry/metabolism Gas Chromatography-Mass Spectrometry Hot Temperature Humans Hydrolysis Odorants/*analysis Olfacto;"
Notes:		"MedlineLopez, Jordan Kerley, Trent Jenkinson, Lindsay Luckett, Curtis R Munafo, John P Jr eng 2019/10/09 J Agric Food Chem. 2019 Oct 16; 67(41):11444-11453. doi: 10.1021/acs.jafc.9b04153. Epub 2019 Oct 8"