Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

Alim, Aygul; Song, Huanlu; Liu, Ye; Zou, Tingting; Zhang, Yu; Zhang, Songpei; Raza, Ali

doi:10.1016/j.lwt.2019.06.006

Cited by 25 publications

(12 citation statements)

References 24 publications

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“…Many compounds have a umami or salty taste, but umami peptides and saltiness‐enhancing peptides have been widely studied by researchers 71 . Researchers have conducted comprehensive studies on the aroma (meaty) and taste ( umami and salty) compounds of YE and provided a theoretical basis for replacing NaCl to increase the saltiness and umami 72‐77 . Likewise, mushroom peptides (Ala‐Ser‐Asn‐Met‐Ser‐Asp‐Leu, Tyr‐Tyr‐Gly‐Sel‐Asn‐Ser‐Ala and Leu‐Gln‐Pro‐Leu‐Asn‐Ala‐His) produced by high‐pressure cooking could retain and improve the umami taste to increase the saltiness 78 .…”

Section: The Methods Of Reducing Sodiummentioning

confidence: 99%

“…71 Researchers have conducted comprehensive studies on the aroma (meaty) and taste (umami and salty) compounds of YE and provided a theoretical basis for replacing NaCl to increase the saltiness and umami. [72][73][74][75][76][77] Likewise, mushroom peptides (Ala-Ser-Asn-Met-Ser-Asp-Leu, Tyr- Flavor enhancers Species Taste peptides mushroom peptides (Ala-Ser-Asn-Met-Ser-Asp-Leu, Tyr-Tyr-Gly-Sel-Asn-Ser-Ala, and Leu-Gln-Pro-Leu-Asn-Ala-His), 78 γ-glutamyl-valinyl-glycine, 80 L-arginyl dipeptide (Try-Ser), 81,82 Ornithyl-beta-alanine (1.3HCl), 83 beef bone-derived salty-flavor peptide (679.5109 Da and 849.38 Da), 84,85 Orn-Tau, 86 EDEGEQPRPF 87 Others oral citric acid, 33 MSG, 61 soy protein hydrolysate, 61 HVP, 66 Methyl lactate, 68 YE, 72,22 CNFs, 73,90 L-arginine, 81,82 sugar (trehalose, chitosan) 89 Tyr-Gly-Sel-Asn-Ser-Ala and Leu-Gln-Pro-Leu-Asn-Ala-His) produced by high-pressure cooking could retain and improve the umami taste to increase the saltiness. 78 There are 52 kinds of known umami peptides, including 24 dipeptides, 16 tripeptides, 5 octapeptides, 2 pentapeptides, 2 hexapeptides, 1 tetrapeptide, 1 heptapeptide, and 1 undecapeptide.…”

Section: Other Metal Salts Replace Naclmentioning

confidence: 99%

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Reduction of sodium chloride: a review

et al. 2022

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Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.

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Section: The Methods Of Reducing Sodiummentioning

confidence: 99%

Section: Other Metal Salts Replace Naclmentioning

confidence: 99%

Reduction of sodium chloride: a review

et al. 2022

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“…After 4 min of injection, the odor on the sniffing port was examined by the panelist, and the flavor and its intensity were recorded. Each sample was analyzed thrice in parallel (Alim, Song, Liu, et al, 2019; Yang, Song, Wang, & Jing, 2019).…”

Section: Methodsmentioning

confidence: 99%

Investigating characteristics and possible origins of off‐odor substances in various yeast extract products

et al. 2020

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Yeast extract (YE) is rich in amino acids, nucleotides, peptides, and other flavor substances, and is a natural nutrient, umami, and flavor enhancer. However, certain YE samples impart a yeasty flavor that affects the quality parameters of YE. We compared solid‐phase microextraction (SPME), solvent‐assisted evaporation (SAFE), dynamic headspace sample preparation (DHS), stir bar sorptive extraction (SBSE), and other pretreatment methods for the extraction of volatiles substances in YE. SPME was selected as a suitable extraction method, and aroma extract dilution analysis (AEDA) was combined with gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) for identification of key odor‐active compounds in 23 YE samples. The yeast off‐odor substances were screened from these compounds. Principal component analysis (PCA) was used to investigate the relationship between strains and the processing of YE products and their yeasty flavor. Practical applications YE is prepared primarily from baker’s yeast or waste beer yeast by autolysis or enzymatic hydrolysis, and is rich in nucleotides, peptides, amino acids, and other flavor compounds. It is used globally as a common umami and flavor enhancer. However, consumers have observed that YE imparts a certain yeasty flavor that influences the overall flavor negatively. Hence, the yeasty flavor‐imparting substances from 23 YE samples were investigated in this study, and the observations (including strains, processing techniques, etc.) were integrated to explain the relationship between the yeasty flavor of the YE products with strain (different yeast strain for production) or processing of YE products (enzymes used, enzymatic hydrolysis conditions, composition of products, concentration conditions of YE, etc.), or storage conditions (temperature, humidity, duration, package, etc.), providing a scientific basis for removal/lowering or masking of yeasty flavor and the improvement of flavor quality of YE products.

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“…Moreover, using this methodology allowed to differentiate the quality of market-available food products [96]. To proper identification of aroma, deuterated standards and/or molecules with isotopic labelled carbon could be used [120].…”

Section: Sensory Characterization 41 Olfactometry Studymentioning

confidence: 99%

Analysis of Volatiles in Food Products

Starowicz

2021

Separations

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The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.

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Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

Cited by 25 publications

References 24 publications

Reduction of sodium chloride: a review

Reduction of sodium chloride: a review

Investigating characteristics and possible origins of off‐odor substances in various yeast extract products

Analysis of Volatiles in Food Products

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