Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.
In: Food Chemistry, Jg. 196 (2016-04-01), S. 577-583
academicJournal
Zugriff:
We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5′-monophosphate (IMP), or phosphate was omitted was significantly lower ( p < 0.05) than that of the model soup. The aroma intensity of 0.4% NaCl solution containing the aroma chicken model (ACM) with added Glu and IMP was significantly higher ( p < 0.05) than that of 0.4% NaCl solution containing only ACM. The quantitative analyses showed that adding monosodium glutamate (MSG) to aqueous aroma solution containing only ACM enhanced the intensity of retronasal aroma sensation by 2.5-folds with increasing MSG concentration from 0% to 0.3%. Sensation intensity using an umami solution with added MSG and IMP was significantly higher than that with only MSG when the MSG concentration was 0.05%, 0.075%, or 0.1%. However, it plateaued when MSG concentration was beyond 0.3%. [ABSTRACT FROM AUTHOR]
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Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.
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Autor/in / Beteiligte Person: | Nishimura, Toshihide ; Goto, Shingo ; Miura, Kyo ; Takakura, Yukiko ; Egusa, Ai S. ; Wakabayashi, Hidehiko |
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Zeitschrift: | Food Chemistry, Jg. 196 (2016-04-01), S. 577-583 |
Veröffentlichung: | 2016 |
Medientyp: | academicJournal |
ISSN: | 0308-8146 (print) |
DOI: | 10.1016/j.foodchem.2015.09.036 |
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