Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Tian, Huaixiang; Lan, Qing; Chen, Chen; Liu, Yuan; Yu, Haiyan

doi:10.1080/10942912.2018.1424721

Cited by 18 publications

(6 citation statements)

References 41 publications

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“…For qualitative and quantitative compound characterization, the electronic tongue has been used as an objective taste evaluation device to study taste substances (Ceto et al., 2014; Wang et al., 2015). The electronic tongue has been widely used in food, beverage, pharmaceutical fields, and water analysis (Baldwin et al., 2011; Escuder‐Gilabert & Peris, 2010; Tian et al., 2018). The taste analysis system developed by the Toko group can objectively evaluate the taste composition and changes of food (Toko et al., 2014).…”

Section: Evaluation Of Umami Intensitymentioning

confidence: 99%

Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food‐flavoring research. The existing technology used for traditional screening of umami peptides is time‐consuming and labor‐intensive, making it difficult to meet the requirements of high‐throughput screening, which limits the rapid development of umami peptides. The difficulty in performing a standard measurement of umami intensity is another problem that restricts the development of umami peptides. The existing methods are not sensitive and specific, making it difficult to achieve a standard evaluation of umami taste. This review summarizes the umami receptors and umami peptides, focusing on the problems restricting the development of umami peptides, high‐throughput screening, and establishment of evaluation standards. The rapid screening of umami peptides was realized based on molecular docking technology and a machine learning method, and the standard evaluation of umami could be realized with a bionic taste sensor. The progress of rapid screening and evaluation methods significantly promotes the study of umami peptides and increases its application in the seasoning industry.

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Section: Evaluation Of Umami Intensitymentioning

confidence: 99%

Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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“…In a broad sense, sensory evaluation is the subjective responses of individuals to physical products, which can provide integrated and direct information of the target attributes (Yu, Yan, Jie, & Tian, ). To obtain visualization information of sensory quality, sensory evaluation is usually combined with objective instrumental analysis such as chroma meter, texture analyzer, E‐nose and E‐nose, which can sensitively and conveniently reflect the sensory attributes including color, texture, and flavor, respectively (Tian et al, ). Furthermore, a more integrated analysis between sensory preference and the objective response to product should be conducted properly.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanicaDC.)

Tang

Sun

Zhang

et al. 2019

J Food Process Preserv

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In the present study, water dropwort was comparatively treated in hot water blanching (HWB) and microwave blanching (MWB). The changes in polyphenol oxidase (PPO), weight loss, phytochemicals, color, firmness, flavor, and sensory evaluation were investigated. The sensory preference was predicted via artificial neural network (ANN) model. Results showed that high heating intensity inactivated PPO activity, enhanced lightness and greenness, but caused damage to the texture both in HWB and MWB. Moreover, MWB yielded lower weight loss and retained higher contents of ascorbic acid, soluble proteins, sugars, flavonoids, and total polyphenols than HWB. However, E‐nose and E‐tongue analysis indicated that HWB was more conducive for reducing undesired flavor. Importantly, ANN model suggested that the color and taste were the remarkable factors influencing sensory preference. Overall, blanching at 600 W for 1 min was predicted as the preferable condition for meeting sensory acceptability, and MWB could be a good alternative to HWB. Practical applications Blanching is usually considered as a suitable pretreatment to inactivate enzymes of the fruits and vegetables. Microwave blanching has gained significant momentum due to its capability of providing rapid and volumetric heating. The results of this study provide substantial information for comparing the effects of HWB and MWB on the qualities and sensory properties of water dropwort. Moreover, highlighting sensory analysis might be of importance to obtain insight into consumer attitudes toward products. Furthermore, artificial neural network model is served for comparing the influence of HWB and MWB on the sensory preference, which would be more valuable to control the food quality and satisfy the sensory requirements in actual production.

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“…These minerals, along with sugar, amino acids, and phenolic components, impart rich taste properties to NCS [ 8 , 35 ]. Moreover, the mineral components of NCS can positively affect the overall sensory attributes of foods and beverages when used as sweet-source ingredients compared to other sugar products [ 36 , 37 ]. Compositional variation in the minerals of NCS products from Japan and ASEAN countries not only impacts their taste characteristics, but also alters their practical applications as sugary ingredients.…”

Section: Resultsmentioning

confidence: 99%

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Ayustaningwarno

Amano

et al. 2023

Foods

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Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits.

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Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Cited by 18 publications

References 41 publications

Research progress in the screening and evaluation of umami peptides

Research progress in the screening and evaluation of umami peptides

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanicaDC.)

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

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