Characterization of umami compounds in bone meal hydrolysate

Abstract

The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides’ isolation identified six MSG‐like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG‐like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the flavourzyme hydrolysis. Practical Application The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding.

Production of process flavorings from methionine, thiamine with d‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles

“…The difference in the tastes of process flavoring could be due to the difference in their amino acid composition and sequence. A peptide molecule with higher content of hydrophobic side chains and more bitter amino acids usually show a bitter taste (Zhang et al., 2021: Matoba & Hata, 1972).…”

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

“…The composition and content of FAAs have a major impact on the flavor properties, directly or indirectly [45]. Flavourzyme displays a great advantage in improving the flavor of protein hydrolysate, by releasing monosodium glutamate-like amino acids [46]. The contents of umami amino acids (glutamic acid and aspartic acid) in the SFBP and HFBP hydrolysates increased by 6.24 and 8.30 times, respectively, after Flavourzyme hydrolysis for 3 h. Remarkably, the SFBP hydrolysates had a significantly (p < 0.05) higher level of umami and sweet amino acids than the HFBP hydrolysates did, during the whole hydrolysis.…”

Storage Stability and Flavor Change of Marinated Pork

“…To assess the contribution of Aspartic acid (Asp) and glutamic acid (Glu) on the umami taste of pork samples, the contents of free amino acids in the control and the marinated pork were determined. The determination of free amino acids in muscle was according to the method from Zhang, Ke, Bai, Chen, Guo, Mu, Li, Liao, Pan, and Zhao [16] with slight modification. Briefly, 100 mg of sample was precipitated with 50 mL 0.1 mol/L hydrochloric acid and extracted for 30 min with KQ3200DB ultrasonic oscillator (Kunshan Ultrasonic Instrument Co., Ltd., Kunshan, China).…”

“…Marinated pork is the most widely consumed meat product [1,12]. To ensure marinated pork products possess a good taste, chili (Capsicum annuum L.), pepper (Zanthoxylum bungeanum), monosodium glutamate (MSG), and other condiments are added to these products in China [13][14][15][16][17]. As condiments mix with other ingredients and remain in an acidic environment owing to the metabolism of meat after slaughtering, the changes that occur owing to the added condiments have rarely been investigated.…”