Salty taste enhancement of rosemary water extract in mouse and human

Abstract

This study examined the effects of spices and herbs on aromatic amino acid decarboxylase (AroDC) activity, an enzyme that catalyzes the synthesis of the neurotransmitter serotonin in the taste cells of the oral papilla, and the effects of spices and herbs on salty taste. Among 36 types spices and herbs, rosemary (whole), dill seed, paprika, mace, and ginger showed a tendency to activate recombinant mammalian AroDC. Mice with preference for salty taste due to diuretic treatment licked 15-60 mM NaCl solution containing rosemary or paprika extracts more frequently than a solution of NaCl alone.In the sensory evaluation, the 68 mM NaCl solution containing rosemary extract was rated as having significantly higher saltiness than the NaCl solution without the extract. These results suggested that rosemary extract contains components that increase salty taste intensity. Therefore rosemary is expected to be utilized for low salt food products that do not decrease saltiness intensity.

Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality

“…Similarly, spices such as green perilla and yuzu peel are used in Japanese cuisine to reduce salt intake [ 6 ]. Moreover, spices such as rosemary, celery seed (celery), anise, cumin, and mace reportedly have saltiness-enhancing effects and are thus expected to be useful in cooking and processed foods [ 7 , 8 ]. However, the type and quantity of spices used can greatly affect the flavor profile of dishes.…”