Saltiness Enhancement by Savory Aroma Compounds

Batenburg, M.; Velden, R. van der

doi:10.1111/j.1750-3841.2011.02198.x

Cited by 69 publications

(54 citation statements)

References 28 publications

(40 reference statements)

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“…Chloride, which contributes to saltiness [43] , remarkably decreased (Table 3) after stewing for 3 h and correlated with the decrease in the perceived saltiness (Table 5). These results implied that chloride should play a vital role in saltiness.…”

Section: +mentioning

confidence: 87%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

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Section: +mentioning

confidence: 87%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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“…Salt reduction by increasing the moisture content and decreasing the fat content [92] Use of potassium chloride [94] 1:1 mixture of sodium chloride with potassium chloride [95] Use of potassium based emulsifying salts (DPP, TPC) in processed cheese [91,98] Saltiness enhancement by specific odors (cheese/sardine aroma) [127] Soups General reduction of sodium by almost 50% without affecting consumer acceptance [105] Sodium reduction of 17%-33% by the use of naturally brewed soy sauce [106,129] Salt reduction of 15% can be compensated by savory aroma compounds (beef/chicken flavor) [126] Water-in-oil-in-water emulsions [64] Ready meals Reduction of sodium by 30-40% without affecting consumer preference [100][101][102] Use of salt substitutes (e.g. potassium chloride) and flavor enhancers (e.g.…”

Section: Meats and Meat Productsmentioning

confidence: 99%

Sodium intake and its reduction by food reformulation in the European Union — A review

et al. 2015

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Background: The purpose of this article is to review the current situation with regard to sodium intake in the European Union, provide an update on the efforts being made to reduce the sodium content of food products in various industries via food reformulation and identify the factors motivating food reformulation. Methods: A review was conducted of published literature as well as government and nongovernment organization websites and publications. Results: Food reformulation efforts have been made in the bread, meat, dairy and convenience foods industries. The World Health Organization (WHO) recommendation of b5 g/day of dietary salt intake (b2 g/day sodium) provides an internationally accepted baseline for reformulation efforts. Most Europeans continue to consume salt above the recommended limit. About half of the EU member states have legislated change in the form of taxation, mandatory nutrition labeling and regulated nutrition/health claims. Conclusions: These actions have encouraged sodium reductions in existing food products, but food safety, consumer acceptance, cost and complications arising from the use of sodium alternatives remain limitations to food reformulation.

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“…For example, where food ingredients high in umami taste compounds were used to enhance umami taste within a complex meat product at constant sodium content, salty taste and beeflike flavour attributes were found by the trained QDA panel to be enhanced in addition to the perceived increase in umami taste (Dermiki et al, 2013). However, another study noted that an untrained, naïve panel was more suitable to demonstrate multisensory saltiness enhancement due to their synthetic attention compared to a trained descriptive panel (Batenburg and van der Velden, 2011).…”

Section: Descriptive Sensory Profiling Methodsmentioning

confidence: 96%

Techniques in sensory analysis of flavour

Methven

2015

Flavour Development, Analysis and Perception in Food and Beverages

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Saltiness Enhancement by Savory Aroma Compounds

Cited by 69 publications

References 28 publications

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Sodium intake and its reduction by food reformulation in the European Union — A review

Techniques in sensory analysis of flavour

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