Novel Brothy Taste Modifier Isolated from Beef Broth

Abstract

The essential components which impart the favorable “brothy taste” as the characteristic flavor of beef bouillon were investigated. Broth prepared from beef was performed successively by dialysis, electrodialysis, gel filtration chromatography, chelate affinity chromatography, and carbon partition chromatography, and finally three fractions which gave the “brothy taste” were obtained. Among these, one fraction, A8, contained the component responsible for this taste in highest purity. Structural analysis was carried out using FAB-MS and various NMR methods, and the main compound of A8 was thus elucidated to be the novel compound N-(1-methyl-4-hydroxy-3-imidazolin-2,2-ylidene)alanine. Keywords: Beef; extract; sour; brothy; taste; amino acid derivative

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

“…The role of FAAs and peptides in the development of these flavours is partially due to the direct action of these as sapid compounds [7][8][9][10][11] that participate in the generation of the flavour [12][13][14] and also due to the fact that some of these are precursors of Maillard's products [15]. During heat treatment of the meat, levels of the amine compounds involved in flavour development, especially FAAs and the dipeptides carnosine and anserine, have been found to oscillate [13,16,17].…”

“…In general, when the intention is to reproduce the sapid properties of beef broths and elaborate simulated meat flavourings a combination of FAAs is used, which usually includes Cys and Glu [14,18,19]. In spite of recent advances, because of the complexity of the flavour of meat, simulated meat flavourings do not effectively reproduce the desired sapid and aromatic properties [18].…”

New Developments in Umami (Enhancing) Molecules

“…It was known for quite a while that succinic acid had an umami taste [27]. A condensation product of alanine and creatinine, published by Ajinomoto [28], was the first of a series of new types of molecules. In the Figure, the molecular structures of most findings are depicted.…”

Sourness-suppressing Peptides in Cooked Pork Loins

“…10) A ''delicious peptide'' in beef hydrolyzed by papain has been isolated 11,12) and an amino acid-derivative which imparts a favorable ''broth taste'' has been isolated from beef. 13) On the other hand, in the case of pork, the molecular weights and structures of peptides that improve taste have not been determined and the mechanisms of sourness suppression by the peptides have not been clarified.…”