Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

Miyaki, Takashi; Kawasaki, Hiroya; Kuroda, Minpei; Miyamura, Naohiro; Kouda, Tohru

doi:10.1186/2044-7248-4-17

Cited by 40 publications

(24 citation statements)

References 18 publications

(30 reference statements)

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“…It was found that 0.01% 35 in standard solution produced the sensory activity equivalent to 0.128% 36; therefore, we estimated that the sensory activity of kokumi peptide 35 is 12.8-fold greater than that of 36. 7,[32][33][34] Similarly, the sensory activity of Nva-containing tripeptide 48 and dipeptide 18 were approximately 200-and 100-fold greater than that of 36, i.e., 20-and 10-fold greater than that of 35, respectively. The taste recognition threshold concentration of 48 (0.028 ppm) and 18 (0.077 ppm) were significantly lower than that of 35 (0.47 ppm) (see Experimental).…”

Section: Resultsmentioning

confidence: 99%

Structure–CaSR–Activity Relation of <i>Kokumi</i> γ-Glutamyl Peptides

et al. 2016

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Modulation of the calcium sensing receptor (CaSR) is one of the physiological activities of γ-glutamyl peptides such as glutathione (γ-glutamylcysteinylglycine). γ-Glutamyl peptides also possess a flavoring effect, i.e., sensory activity of kokumi substances, which modifies the five basic tastes when added to food. These activities have been shown to be positively correlated, suggesting that kokumi γ-glutamyl peptides are perceived through CaSRs in humans. Our research is based on the hypothesis that the discovery of highly active CaSR agonist peptides will lead to the creation of practical kokumi peptides. Through continuous study of the structure-CaSR-activity relation of a large number of γ-glutamyl peptides, we have determined that the structural requirements for intense CaSR activity of γ-glutamyl peptides are as follows: existence of an N-terminal γ-L-glutamyl residue; existence of a moderately sized, aliphatic, neutral substituent at the second residue in an L-configuration; and existence of a C-terminal carboxylic acid, preferably with the existence of glycine as the third constituent. By the sensory analysis of γ-glutamyl peptides selected by screening using the CaSR activity assay, γ-glutamylvalylglycine was found to be a potent kokumi peptide. Furthermore, norvaline-containing γ-glutamyl peptides, i.e., γ-glutamylnorvalylglycine and γ-glutamylnorvaline, possessed excellent sensory activity of kokumi substances. A novel, practical industrial synthesis of regiospecific γ-glutamyl peptides is also required for their commercialization, which was achieved through the ring opening reaction of N-α-carbobenzoxy-L-glutamic anhydride and amino acids or peptides in the presence of Nhydroxysuccinimide.

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Section: Resultsmentioning

confidence: 99%

Structure–CaSR–Activity Relation of <i>Kokumi</i> γ-Glutamyl Peptides

et al. 2016

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“…Panelists defined each term and set reference standards for understanding the terms during a consensus training session (Lawless & Civille, ). Sensory terms were developed by referring to previous studies (Kohno et al, ; Lyon, ; Miyaki et al, ; Tian et al, ), and the definition and reference standards of the terms were chosen through discussion similar to previous studies (Miyaki et al, ; Pujchakarn, Suwonsichon, & Suwonsichon, ; Talavera & Chambers, ).…”

Section: Methodsmentioning

confidence: 99%

“…Meanwhile, there have been several research related to sensory characteristics of chicken broth. Miyaki, Kawasaki, Kuroda, Miyamura, and Kouda () studied effect of kokumi peptide by making chicken consommé. They developed sensory attributes of chicken consommé, defined and set reference standards of each sensory term.…”

Section: Introductionmentioning

confidence: 99%

Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance

Kim

Lee

Kim³

2017

Journal of Sensory Studies

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The objectives of this study were to develop an initial descriptive sensory lexicon of commercial chicken stock products, determine the flavor profile and groupings of various forms of chicken stock, and understand consumer acceptability of chicken broth. Nine trained panelists evaluated 10 samples and consumers evaluated 6 of these 10 samples. The lexicon consisted of 23 sensory attributes, including 5 for appearance, and 18 for flavor. Cube type samples had high saltiness intensity, powder type had moderate saltiness and higher chicken flavor intensity, and liquid type had low saltiness and chicken flavor intensity. As results from overall acceptability and JAR ratings, consumer evaluation was not affected by type of chicken stock, and appropriateness (just about right) of chicken flavor and saltiness intensities were important for consumer acceptability.Chicken flavor and saltiness might be important drivers of consumer liking for chicken stock products. Practical applicationsAlthough chicken stock products are widely used, research on their use as bases in preparing dishes is limited. This study developed a lexicon for chicken stock products and conducted a consumer acceptability evaluation of chicken broth. The findings from this study can help manufacturers develop and improve chicken stock products by modifying flavor attributes to increase consumer acceptance. For consumers, chicken flavor was more important than saltiness for acceptability.

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“…Kokumi compounds have only a minimal flavour in water, but if added to some foods, they can substantially enhance the thickness, continuity, and mouthfulness of the food to which they have been added (Miyaki et al, 2015). Recently, it was reported that kokumi substances such as GSH are perceived through the calcium-sensing receptor (CaSR) in humans (Ohsu et al, 2010).…”

Section: Kokumimentioning

confidence: 98%

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Regueiro

Negreira

Simal‐Gándara

2015

Critical Reviews in Food Science and Nutrition

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Flavor sensations in food are highly influenced by the aroma and taste compounds. Reviewing the extensive literature of recent years in this field has shown that the reconstitution of flavor based on aroma and taste compounds poses numerous problems. These are of different nature and include among others (a) chemical transformations among these compounds, (b) changes in the concentrations of the compounds responsible for the perceived flavor, (c) interactions among the chemical compounds that enhance or reduce a specific flavor sensation, and finally, (d) the complexity of the different food matrices and its influence in the flavor perception. Another difficulty that flavor scientists must face is how to properly model and visualize the complex relationships existing between the chemical composition of foods and the flavor perception. These problems have repercussions on the reconstitution of the flavor signature of food based on the natural concentrations of its key aroma and taste compounds. Therefore, the main aim of this review is to deal with all these issues to propose potential solutions for a robust transformation in a science-based quality approach.

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Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

Cited by 40 publications

References 18 publications

Structure–CaSR–Activity Relation of <i>Kokumi</i> γ-Glutamyl Peptides

Structure–CaSR–Activity Relation of <i>Kokumi</i> γ-Glutamyl Peptides

Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance

Challenges in relating concentrations of aromas and tastes with flavor features of foods

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