Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Liu, Jianbin; Liu, Mengya; He, Congfen; Song, Huanlu; Chen, Feng

doi:10.1016/j.lwt.2015.05.061

Cited by 156 publications

(100 citation statements)

References 38 publications

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“…Among the 17 amino acids (Table ), Asp and Glu are umami taste (Liu and others ), Ser, Pro, Gly, Thr, and Ala are sweet taste, Val, Met, Ile, Phe, Lys, Leu, Arg, His, and Tyr are both bitter taste, Cys‐Cys, which only accounts for less than 2.97% of total amino acid in our tests, is identified as no‐taste amino acid. For most tested vinegars, the content of sweet‐taste and bitter‐taste amino acids was highest in amino acids, followed by umami‐taste amino acid.…”

Section: Resultsmentioning

confidence: 55%

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Kong

Zhang

Sun

et al. 2017

Journal of Food Science

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The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar.

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Section: Resultsmentioning

confidence: 55%

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Kong

Zhang

Sun

et al. 2017

Journal of Food Science

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“…In addition to this process, the 17 different kinds of amino acids identified (Table ) were divided into four categories: umami, sweet, bitter, and no‐taste amino acids (Zhou, Chong, Ding, Gu, & Liu, ). Among these amino acids, Asp and Glu were umami‐taste amino acids (Liu, Liu, He, Song, & Chen, ); Ser, Pro, Gly, Thr, and Ala corresponded to the sweet‐taste ones; Val, Met, Ile, Phe, Lys, Leu, Arg, His, and Tyr were associated with the bitter taste; whereas the no‐taste amino acid, Cys‐Cys, accounted for only 3.95%–7.44% of total FFA.…”

Section: Resultsmentioning

confidence: 99%

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Wang

Qiao

Ding

et al. 2018

J Food Process Preserv

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In this work, the effects of two cooking methods (stewing and roasting) on the taste components of Sanhuang chickens (SHC) and Black‐bone silky fowl (BSF) meat were investigated. The contents of taste‐active compounds, including free amino acids, organic acid, and 5′‐nucleotides, were determined by high‐performance liquid chromatography. The results showed that the aspartic acid and glutamic acid contents of roasted SHC thigh were higher than other seven samples. Lactic acid was the main organic acid in the samples, accounting for 65%–80% of the total organic acid content. The content of organic acids and 5′‐nucleotides was higher in stewing sample than roasting. The content of organic acids was higher in the chicken breast sample than thigh. However, the content of 5′‐nucleotides was higher in the chicken thigh sample than the breast. The equivalent umami concentration of roasted SHC thigh (0.35 g MSG/100 g) was the highest. Practical applications Cooking methods exert vital effects on the taste of chicken, but less information could be obtained from the reference about the effects of cooking methods on the taste components of chicken. The aims of this work were to investigate the influences of two cooking methods (stewing and roasting) on taste components of SHC and BSF. This work could provide more scientific recommendation for the development of chicken seasonings and more suitable cooking methods.

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“…Among the 17 amino acids, Asp and Glu are responsible for umami taste [23] ; Ser, Pro, Gly, Thr, and Ala create sweet tastes; Val, Met, Ile, Phe, Lys, Leu, Arg, His and Tyr taste bitter; Cys-Cys, which accounted for less than 0.49 mg/mL in samples, has no contribute to the taste. The content of umami-taste amino acids was much higher than sweet and bitter taste amino acids, ranging from 8.77 to 147.98 mg/mL.…”

Section: Amino Acid In Commercial Soy Saucesmentioning

confidence: 99%

Evaluation of non-volatile taste components in commercial soy sauces

Kong

Zhang

et al. 2018

International Journal of Food Properties

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The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes. ARTICLE HISTORY

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Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Cited by 156 publications

References 38 publications

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Evaluation of non-volatile taste components in commercial soy sauces

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