Taste Characteristics of Various Amino Acid Derivatives

Tanase, Reiko; Senda, Rio; Matsunaga, Yuna; Narukawa, Masataka

doi:10.3177/jnsv.68.475

Cited by 14 publications

(6 citation statements)

References 29 publications

(39 reference statements)

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“…The contents of total amino acids (TAA) and essential amino acids (EAA) in the DT were significantly lower than in YQ, LL and LF. Food proteins generally comprise α-amino acids and the taste of α-amino acids is classified as: Glu and Asp have an umami taste; Gly and Ala are mainly sweet ( Reiko, Rio, Yuna, & Masataka, 2022 ).The umami taste amino acids (UTAA) were highest in YQ, followed by LF, DT, and LL. While the order of content of sweet amino acid (SAA) content was YQ > LF > LL > DT.…”

Section: Resultsmentioning

confidence: 99%

Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics

Wang,

Zhao,

Zhen Wu

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics

Wang,

Zhao,

Zhen Wu

et al. 2024

Food Chemistry: X

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“…In the present study, although no food refusal was observed, the palatability of diets was negatively affected by the inclusion of 150 g kg −1 of shrimp hydrolysate or squid meal in place of the basal diet. This result was unexpected as both squid meal and shrimp hydrolysate presented high levels of glutamic and aspartic acids, two amino acids found in various foods, including seafood, known to induce umami, a taste highly attractive to dogs ( 93 , 94 ). Indeed, earlier studies found no negative or even positive effects on palatability with higher inclusion levels of marine by-products than the level used in the current study ( 12 , 95 ).…”

Section: Discussionmentioning

confidence: 99%

Squid meal and shrimp hydrolysate as novel protein sources for dog food

Guilherme-Fernandes,

Aires,

Fonseca

et al. 2024

Front. Vet. Sci.

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The world’s growing pet population is raising sustainability and environmental concerns for the petfood industry. Protein-rich marine by-products might contribute to mitigating negative environmental effects, decreasing waste, and improving economic efficiency. The present study evaluated two marine by-products, squid meal and shrimp hydrolysate, as novel protein sources for dog feeding. Along with the analysis of chemical composition and antioxidant activity, palatability was evaluated by comparing a commercial diet (basal diet) and diets with the inclusion of 150 g kg−1 of squid meal or shrimp hydrolysate using 12 Beagle dogs (2.2 ± 0.03 years). Two in vivo digestibility trials were conducted with six dogs, three experimental periods (10 days each) and three dietary inclusion levels (50, 100 and 150 g kg−1) of squid meal or shrimp hydrolysate in place of the basal diet to evaluate effects of inclusion level on apparent total tract digestibility (ATTD), metabolizable energy content, fecal characteristics, metabolites, and microbiota. Both protein sources presented higher protein and methionine contents than ingredients traditionally used in dog food formulation. Shrimp hydrolysate showed higher antioxidant activity than squid meal. First approach and taste were not affected by the inclusion of protein sources, but animals showed a preference for the basal diet. Effects on nutrient intake reflected the chemical composition of diets, and fecal output and characteristics were not affected by the increasing inclusion levels of both protein sources. The higher ATTD of dry matter, most nutrients and energy of diets with the inclusion of both by-products when compared to the basal diet, suggests their potential to be included in highly digestible diets for dogs. Although not affected by the inclusion level of protein sources, when compared to the basal diet, the inclusion of squid meal decreased butyrate concentration and shrimp hydrolysate increased all volatile fatty acids, except butyrate. Fecal microbiota was not affected by squid meal inclusion, whereas inclusion levels of shrimp hydrolysate significantly affected abundances of Oscillosperaceae (UCG-005), Firmicutes and Lactobacillus. Overall, results suggest that squid meal and shrimp hydrolysate constitute novel and promising protein sources for dog food, but further research is needed to fully evaluate their functional value.

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“…For example, 1 mM MSG and 0.5 mM IMP approach the threshold concentrations. When both are mixed, the taste intensity is similar to that of 30 mM MSG alone (14). Sodium ions (Na 1 ) play an important role in generating saltiness (2), and since MSG is a sodium salt, the concentration of Na 1 increases as the concentration of MSG increases.…”

Section: Discussionmentioning

confidence: 99%

Effect of Addition of Umami and Sour Components on NaCl Taste in Humans

HARA,

ADACHI,

KASAHARA

et al. 2023

J Nutr Sci Vitaminol

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We investigated the effects of adding umami and sour components to the taste characteristics of NaCl (75 mM and 100 mM) using sensory evaluation. Here, we employed a mixture of 1 mM monosodium glutamate (MSG) and 0.5 mM inosine 5′-monophosphate (IMP) as the umami component and 3 mM citric acid as the sour component. We confirmed that the addition of MSG1IMP significantly enhanced the salty taste intensity of the NaCl solutions. In addition, the addition of MSG1IMP increased the total taste intensity and percentage of participants who sensed umami. The addition of citric acid increased the salty taste intensity of 100 mM NaCl. The addition of citric acid also increased the total taste intensity, a greater percentage of participants discerned a sour taste. Furthermore, we observed the taste characteristics when adding lemon flavor, which evokes sourness, to the citric acid and NaCl mixture. Although the addition of lemon flavor did not affect the salty taste intensity, the number of participants who perceived a sour taste increased compared to those given only citric acid with the NaCl, and improvement in palatability was also observed. These results suggest that the addition of MSG1IMP and citric acid complicates the taste of NaCl solutions, and that they may enhance the salty taste.

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Taste Characteristics of Various Amino Acid Derivatives

Cited by 14 publications

References 29 publications

Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics

Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics

Squid meal and shrimp hydrolysate as novel protein sources for dog food

Effect of Addition of Umami and Sour Components on NaCl Taste in Humans

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