Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute

Nishimura, Toshihide; Egusa, Ai; Nagao, Akira; Odahara, Tsutomu; Sugise, Takeshi; Mizoguchi, Noriko; Nosho, Yasuharu

doi:10.1016/j.foodchem.2015.06.075

Cited by 23 publications

(7 citation statements)

References 23 publications

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“…These studies confirmed that GSH can activate human CaSR, as can several γ-glutamyl peptides, including γ-Glu-Ala, γ-Glu-Val, γ-Glu-Cys, γ-Glu-α-aminobutyryl-Gly (ophthalmic acid), and γ-Glu-Val-Gly. Furthermore, these compounds have been shown to possess the characteristics of kokumi substances, which modify the five basic tastes (especially sweet, salty, and umami) when added to basic taste solutions or food, even though they have no taste themselves at the concentrations tested [1,2,[4][5][6][7][8]. The CaSR activity of these γ-glutamyl peptides has also been shown to be positively correlated with the sensory activity of kokumi substances, suggesting they are perceived through the CaSR in humans.…”

Section: Introductionmentioning

confidence: 99%

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

Miyaki

Kawasaki

Kuroda

et al. 2015

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Background: Recent studies have demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In the present study, the sensory characteristics of chicken consommé with added γ-Glu-Val-Gly were investigated using descriptive analysis.

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Section: Introductionmentioning

confidence: 99%

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

Miyaki

Kawasaki

Kuroda

et al. 2015

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“…One of the important vegetable representatives are Allium sp. (e.g., garlic, onion, leeks, and chives) that are known for their organosulfur compounds (OSC) even though they contain high quantities of flavonoids, steroidal saponins, and phytosterols [ 40 ]. Their multiple health benefits include antimicrobial, antiviral, antidiabetic, anti-protozoal, antioxidant, antispasmodic, anticarcinogenic, antimutagenic, antiasthmatic, anti-amnesic, anti-inflammatory, hepatoprotective, neuroprotective, hypotensive, hypoglycemic, immunomodulatory, urease/xanthine oxidase inhibitors, and prebiotic properties [ 41 , 42 , 43 , 44 , 45 , 46 ].…”

Section: Health Benefits Of Plant Materialsmentioning

confidence: 99%

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Putnik

Lorenzo

Barba

et al. 2018

Foods

182

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Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.

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“…Another sensory attribute term (unique to the Japanese language) that has been suggested to be related to fat is koku . The word koku can be approximated to “richness” or “body” in English and is a term associated with “palatability” of food for Japanese consumers (Nishimura, 2019; Nishimura et al, 2016). In recent years, Nishimura (2019) proposed a definition for koku : “ koku attribute is constituted by three elements, complexity, mouthfulness, and lingeringness.” Koku is a term that frequently appears in sensory evaluations of meat and meat products in Japan, and we recently reported that “fat taste” may be related to the perception of koku in meat dishes by Japanese consumers through a questionnaire survey (Watanabe et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Another sensory attribute term (unique to the Japanese language) that has been suggested to be related to fat is koku. The word koku can be approximated to "richness" or "body" in English and is a term associated with "palatability" of food for Japanese consumers (Nishimura, 2019;Nishimura et al, 2016). In recent years, Nishimura (2019) proposed a definition for koku: "koku attribute is constituted by three elements, complexity, mouthfulness, and lingeringness."…”

Section: Introductionmentioning

confidence: 99%

Estimation of discrimination threshold for emulsified chicken oil in chicken broth

Watanabe

Ishida

Motoyama

et al. 2022

Animal Science Journal

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Although fat content affects the texture and flavor of meat and meat products, the fat discrimination thresholds are unknown. This study aimed to elucidate the discrimination threshold of fat in meat products using broth from chicken thigh meat as a meat taste model. In Experiment 1, triangle tests were conducted between 1%, 0.2%, 0.04%, and 0.008% (w/v) chicken oil‐supplemented broth and broth without chicken oil. The results indicated the discrimination threshold to be between 0.04% and 0.008% (w/v). In Experiment 2, similar triangle tests were conducted using oil supplementation at 0.1%, 0.0333%, 0.0111%, and 0.0037% to refine the discrimination threshold. Logistic regression analysis revealed that the discrimination threshold of emulsified chicken oil in chicken broth was 0.0387% (w/v). We demonstrated that chicken oil made a sensory difference in chicken broth at a low concentration and indicates that the chicken oil strongly affects the sensory characteristics of chicken broth.

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Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute

Cited by 23 publications

References 23 publications

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

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

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Estimation of discrimination threshold for emulsified chicken oil in chicken broth

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