Taste Characteristics Analysis of Compound Umami Products Based on Free Amino Acids and Sensory Evaluation of Umami Taste

被引：0
|
作者：
Liu X. [1 ]
Liu Z. [1 ]
Zhang Y. [1 ]
Fu Y. [2 ,3 ]
Zhang Y. [1 ]
Zhang X. [1 ]
Yu Q. [1 ]
Zhang F. [1 ]
Jie G. [1 ]
机构：
[1] Key Laboratory of Yeast Function in Hubei Province, Angel Yeast Co., Ltd., Yichang
[2] College of Food Science, Southwest University, Chongqing
[3] Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 07期
关键词：
free amino acids; partial least squares; principal component analysis; sensory evaluation of umami; taste characteristics; umami;
D O I：
10.13386/j.issn1002-0306.2022050113
中图分类号：
学科分类号：
摘要：
Currently, compound umami products in China are in the initial stage of development, which have not formed a systematic study yet. Hence, 12 kinds of commercially available compound umami products were analyzed for 17 free amino acids. It was found that the taste activity values (TAV) of glutamic acid (Glu) contributed the most, with TAV ranging from 4.12 to 228.86. The correlation analysis showed a significant positive correlation between other amino acids, except for Glu. Meanwhile, three principal components were extracted, with the cumulative variance contribution of 93.19%, which could effectively reflect most of information on the free amino acids in compound umami products. Partial least squares (PLS) analysis revealed a consistency between evaluation of umami taste and equivalent umami concentrations (EUC). This paper systematically evaluated the taste characteristics of compound umami products and provided a theoretical reference for research and development of compound umami products. © 2023 Science and Technology of Food Industry. All rights reserved.
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页码：287 / 293
页数：6
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