Search Results (102)

Background/Objectives: Reducing the dietary intake of sugar and salt is considered a key strategy for preventing the onset and progression of lifestyle-related diseases. However, these dietary interventions often compromise the taste of foods, which can reduce patient satisfaction. To address this challenge, we focused on novel food-derived particles (NFPs; patent number P7383867) consisting of lipid, α-cyclodextrin, and xanthan gum formulated as an emulsion with excellent retention and diffusion properties. Methods: Here, we investigated the effects of NFPs on the taste responses of mice. Results: In two-bottle preference tests (n = 4–6), NFPs enhanced preferences for sweet and salty stimuli in behavioral tests (one-way ANOVA, p < 0.05) and increased the responses of the chorda tympani nerve (n = 6–8) to sweet and salty stimuli (two-way ANOVA, main treatment effect p < 0.05), but had no effect on the responses to sour, bitter, or umami stimuli. Conclusion: These findings suggest that NFPs may enhance peripheral taste responses to sweet and salty flavors, thereby helping maintain the palatability of foods with reduced sugar or salt content. Such modulation may have broad applications in improving the acceptability of therapeutic or restricted diets and supporting both disease management and prevention, including lifestyle-related diseases, kidney disease, and other conditions requiring dietary restriction and may offer translational relevance for human dietary interventions. Full article

Saltiness is a key characteristic that influences the quality of soy sauce. Currently, the evaluation of saltiness intensity in soy sauce relies on sensory evaluation methods, while a scientific and efficient model to quantify saltiness is lacking. Liquid chromatography–mass spectrometry (LC-MS) and inductively coupled plasma–optical emission spectrometry (ICP-OES) were used to analyze key taste compounds in 10 soy sauce samples. According to sensory evaluation and taste addition experiments, the model for assessing the saltiness intensity of soy sauce was established. The results indicate that the umami amino acid (aspartic acid, 2.44~15.30 mg/mL; glutamic acid, 8.29~67.94 mg/mL) and the nucleotides 5′-inosinic acid (0.44~12.5 mg/mL) and 5′-guanylic acid (0.41~2.51 mg/mL) mainly contributed the saltiness intensity of soy sauce through umami synergy. Pyroglutamic acid (19.6~79.22 mg/mL) and lactic acid (0.77~0.85 mg/mL) are the primary taste-contributing organic acids to balance the taste profile in soy sauce. The Na⁺ (54.6 mg/mL) and K⁺ (8.13 mg/mL) contents are both relatively high, directly affecting the saltiness of the soy sauce. Through Spearman’s correlation analysis, 11 key taste compounds were identified to construct a multiple linear regression prediction model for saltiness intensity. The model demonstrates excellent predictive performance, providing a theoretical basis and methodological support for objectively evaluating soy sauce saltiness and reducing salt content through a scientific approach. Full article

Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality changes in Three-Cup Chicken during stewing using an integrated analytical approach, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), E-tongue, and E-nose, alongside analyses of texture, color, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), and moisture content. The results revealed that prolonged stewing promoted lipid oxidation, increased hardness, enhanced redness and yellowness, while moisture content gradually decreased. Electronic tongue and nose analyses revealed an increase in saltiness, umami, and sulfur compounds during stewing, complemented by a significant rise in umami amino acids from further analysis. Ten important taste compounds with variable importance in projection (VIP) > 1 and odour activity value (OAV) > 1 were filtered out of 137 volatile compounds, the majority of which were aldehydes. These research findings clearly demonstrate the formation and evolution patterns of the savory and salty flavor profile in Three-Cup Chicken, offering theoretical underpinnings as well as helpful advice for maximizing the dish’s genuine flavor. Full article

The study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor characteristics of Chinese steamed bread (CSB). The addition of AP and AD notably increased the levels of protein, fat, and ash and also led to an elevated chewiness and hardness. Most importantly, compared to the control, AP- and AD-fortified CSB exhibited a significantly low estimated glycemic index (eGI) and high total phenolic and flavonoid contents, resulting in improved DPPH and ABTS radical scavenging activities. Furthermore, E-nose, E-tongue, and GC-MS analysis revealed that incorporation of AP and AD strengthened umami and saltiness and enriched the flavor profile of CSB. Our findings indicate that AD- and AP-fortified CSB is a promising functional food with a lower eGI, as well as improved nutritional value and antioxidant potential, offering a sustainable strategy for staple food innovation while also providing guidance for consumers to select wheat flour fortified with different types and levels of insect powder to prepare CSB based on their preferences. Full article

To identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB). The optimal fermentation conditions for BBV12-8 (fermentation with Acetobacter ascendens GV-12 followed by A. ascendens GV-8) were pH 3.0 and 20 °C, and for BBV8-22 (fermentation with A. ascendens GV-8 followed by Acetobacter pasteurianus GV-22) were pH 3.0 and 30 °C. During fermentation, the levels of most organic acids decreased in both vinegars, while acetic acid increased significantly. Total free amino acids also decreased, and taste fingerprint analysis revealed increased sourness and umami and decreased saltiness with fermentation. In particular, BBV12-8 exhibits higher ethyl acetate and 3-methylbutyl acetate than BBV8-22. This difference was closely related to fermentation temperature, as highly volatile esters were better preserved at 20 °C than at 30 °C. Therefore, A. ascendens GV-12 followed by A. ascendens GV-8 sequential inoculation at pH 3.0 and 20 °C was selected as the optimal condition for producing black barley vinegar with improved flavor characteristics, suggesting that sequential AAB inoculation can be applied to produce vinegar with enhanced flavor quality. Full article

Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were prepared via enzymatic hydrolysis, followed by the Maillard reaction with four reducing sugars (xylose, ribose, glucose and glucosamine) through a combined procedure involving simultaneous enzyme inactivation and Maillard reaction at 100 °C. The resultant Maillard reaction products (MRPs) were characterized by analyzing free amino groups, peptide size distribution and color difference, while the reaction progression was monitored using UV absorption and fluorescence spectroscopy. The flavor profile of MRPs was analyzed through quantitative descriptive sensory evaluation and GC-MS coupled with principal component analysis. Among the four reducing sugars tested, glucosamine-induced Maillard reaction products exhibited the most pronounced physicochemical and sensory improvements. Specifically, glucosamine-MRPs showed the greatest reduction in free amino groups (0.69 μmol/L) and a notable decrease in high-molecular-weight peptides (3.31%), accompanied by an increase in low-molecular-weight fractions. Colorimetric analysis revealed a marked color change (ΔE = 31.78), and spectral analysis further confirmed intensified UV absorbance and fluorescence intensity in the glucosamine group, indicating advanced reaction progression. Sensory evaluation demonstrated a significant reduction in bitterness and enhancement of umami and saltiness. Moreover, GC-MS analysis revealed that the glucosamine-treated group exhibited the most favorable volatile profile, characterized by an increase in aromatic compounds and a substantial decrease in undesirable odorants. This study provides a theoretical basis for controlling the undesirable flavor of collagen peptides through low-extent Maillard reactions by different reducing sugars. Full article

Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a trained panel of 11 individuals. The YAW products had higher ratings for dairy, salty, acidic, and umami attributes, and lower ratings for bitterness, sweetness, red fruit, dried fruit, and overall fruity characteristics. YAW beverages were higher in titratable acidity (TA), lactose, lactic acid, citric acid, galactose, hexanoic acid, 3-methylpentanol, 1-octanol, and 1-octen-3-ol, and lower in ethanol and linalool. The commercial products were differentiated based on ethanol content, red fruit, dried fruit, fruitiness, chemical, and barnyard aromas. These results can be used to understand the breadth of chemical and organoleptic signatures of this new beverage category, which can be leveraged by stakeholders interested in entering the market. Full article

Meat quality critically influences product value and consumer preferences. Here, the effect of long-term saline adaptation on flesh nutritional quality, sensory value, texture, and flavor was evaluated in a new Micropterus salmoides salt-tolerant population. The results showed that the salt-tolerant population exhibited decreased lipid, saturated fatty acid, and long-chain polyunsaturated fatty acid contents but increased monounsaturated fatty acid content, accompanied by upregulated elongase 5 and fatty acid desaturase 6 mRNA levels. The meat color of the new population was brighter and fresher, with a slightly less red tint, and the increased 2,3-butanedione content resulted in a desirable creamy aroma. 3-Pentanone was the most abundant volatile substance in both populations. Regarding taste parameters, the salt-tolerant population had improved hardness, stickiness, chewiness, resilience, cooking loss, myocyte space, and collagen content. Alanine, proline, and histidine were the main amino acids responsible for flavor presentation. The salt-tolerant population was found to have lower bitter and higher sweet amino acid contents. Higher umami nucleotides and lower pH intensified umami and sourness in salt-tolerant meat. The saltiness of the new-population meat was enhanced. This study comprehensively evaluated the flesh quality of a salt-tolerant M. salmoides population with the potential for cultivation, thereby providing a reference for its potential development as an alternative aquaculture strain. Full article

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. PPI was subjected to fermentation by E. faecalis 07 for different durations (0 H, 24 H, 48 H, and 72 H). After fermentation, pH, viable cell counts, free amino acid contents, electronic tongue analysis, and volatile organic compounds were determined. The results showed that fermentation significantly reduced the bitterness of PPI and enhanced its umami intensity. A total of 64 volatile organic compounds were identified in the fermented samples, 42 more than in the unfermented sample. Quantitative analysis revealed that hexanal (grass-like odor) decreased by 92% after 72 h of fermentation, 1-octen-3-ol (mushroom-like odor) decreased from 6.94 mg/kg to 1.73 mg/kg, and trans-2-octenal decreased to 0.59 mg/kg; meanwhile, aromatic compounds such as esters and ketones were produced. Along with changes in the physicochemical properties, organic acids, and free amino acid composition of PPI, correlation analysis between electronic tongue data and volatile compounds further indicated that changes in volatile components simultaneously affected the perception of five taste attributes of PPI (bitterness, sourness, sweetness, saltiness, and umami). In conclusion, this study demonstrated the feasibility of fermenting PPI with E. faecalis 07, which effectively improved its sensory attributes and physicochemical properties to a certain extent. Full article

This study examines the relationship between dietary patterns, specifically the Mediterranean diet (MD) and the Western diet (WD), and sensory perception among nursing students at the University of Valladolid, Spain. The study aims to understand how these dietary patterns affect taste sensitivity and preferences, contributing to the fields of nutrition and sensory science. Materials and Methods: A total of 41 students participated in this study, following ethical guidelines. Food-grade materials such as refined salt, sucrose, monosodium glutamate, water, and breadsticks were used in sensory assessments. The study involved structured sensory evaluations along with dietary habit questionnaires. Sensory tests were conducted to measure taste perception, and statistical analyses were performed using IBM SPSS Statistics 25.0, with descriptive statistics and correlation analysis. Results: The findings revealed significant differences in taste perception across diet adherence levels. Specifically, higher adherence to the MD was associated with a higher perceived intensity and enjoyment of saltiness and umami, while a higher adherence to the WD showed a preference for sweetness. Significant correlations were found between diet adherence and taste enjoyment, with stronger positive associations for saltiness and umami under the MD. Conclusions: This study emphasized the impact of dietary habits on taste perception. Adherence to the MD enhanced sensitivity to moderate taste intensities, while adherence to the WD resulted in decreased perception at lower concentrations and heightened sensory responses at higher intensities. These results suggest that long-term dietary patterns influence taste receptor adaptation, potentially affecting food choices and overall health. Full article

In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (Chelidonichthys lucerna Linnaeus, 1758) and garfish (Belone belone Linnaeus, 1761)) and five herbs (dill (Anethum graveolens Linnaeus, 1753), sage (Salvia officinalis Linnaeus, 1753), mint (Mentha piperita Linnaeus, 1753), sweet (Ocimum basilicum Linnaeus, 1754), and purple basil (Ocimum basilicum var. purpurascens Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (p < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples. Full article

The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation. Full article

Salt as sodium chloride is an essential mineral present in food which is involved in physiological functions such as nutrient intestinal absorption, nerve conduction, and muscle contraction. It plays a critical role in food flavoring and ingestive behavior, serving as the basis of one of the five basic tastes. However, excessive salt intake is widely recognized as a risk factor for lifestyle-related diseases, such as hypertension, making salt reduction a key strategy in terms of public health. In that overall context, the aim of this review is to recapitulate the various approaches for salt intake reduction which have been implemented, with a focus on the use of L-glutamate in umami as a sodium substitute. Umami substances, like salt, are one of the five basic tastes and have the potential to enhance the flavor of food while simultaneously reducing salt intake. Several clinical trials have shown that L-glutamate can compensate for the reduction in saltiness while improving the overall palatability of food. This characteristic makes umami substances a valuable element in the context of salt reduction. By incorporating L-glutamate into the diet, it becomes possible to maintain a balanced nutritional intake while reducing salt, making it an effective approach toward a healthier diet. At the same time, L-glutamate-induced salt intake reduction potentially alleviates stress-related indicators associated with salt reduction. Thus, the strategic use of L-glutamate as compound involved in umami taste can help compensate for changes in taste perception due to salt reduction, enabling individuals to maintain meal satisfaction while transitioning to healthier dietary habits with lower salt. Full article

Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products. Full article

In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity, CIE color, electronic nose, electronic tongue, and sensory evaluation. The pH of the samples significantly decreased with increasing CP levels (p < 0.05). Over time, the viscosity of the CP-added treatment groups was lower than that of the control (Con). The lightness (L* value) of CP-containing samples was significantly lower than that of the Con (p < 0.05). The redness (a* value) of the CP3 sample was significantly higher than that of the other samples (p < 0.05), while the yellowness (b* value) significantly increased with higher CP levels (p < 0.05). Electronic nose analysis indicated that increasing CP content enhanced fruity, apple, orange, sweet, and citrus flavor profiles. Electronic tongue analysis showed that as CP addition increased, saltiness increased, whereas sourness and umami taste decreased. Sensory evaluation revealed that CP1 received high scores in all attributes except “saltiness”, while CP3 received lower scores across evaluations except “saltiness”. In particular, CP1 received significantly higher evaluations in the “off-flavor”, “taste”, “acidity”, and “overall acceptability” evaluations (p < 0.05). Overall, the findings suggested that CP is suitable for use in short-term fermented cream cheese, with CP1 identified as the optimal addition level. Full article