Potential of Szechuan pepper as a saltiness enhancer

被引：6

作者：

Tram Hong Le Bao ^{[1
]}

Chaiseri, Siree ^{[1
]}

Lorjaroenphon, Yaowapa ^{[1
]}

机构：

[1] Kasetsart Univ, Fac Agroind, Dept Food Sci & Technol, 50 Ngamwongwan Rd, Bangkok 10900, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 21卷 / 01期

关键词：

Half-tongue test; Szechuan pepper (Zanthoxylum simulans); Saltiness enhancer; Taste dilution analysis; Sodium chloride; TASTE DILUTION ANALYSIS; SALT TASTE; SODIUM; ZANTHOXYLUM; PERCEPTION; AMIDES; IDENTIFICATION; DISCOVERY; CITRUS; FOODS;

D O I：

10.1080/10942912.2018.1425704

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The flavor profile, flavor enhancement, and saltiness modulation of Szechuan pepper (Zanthoxylum simulans) were analyzed to evaluate its effectiveness in lowering salt usage. The saltiness enhancing efficiency of Szechuan pepper and its salt-reduction properties were determined to be 28.74% and 22.32%, respectively. The saltiness enhancers were detected in the polar fraction and taste dilution analysis combined with half-tongue test determined the most potent saltiness enhancing components in chromatographic subfractions. Both spectroscopic analysis and sensory evaluation disclosed NaCl as the unexpected primary contributor of saltiness enhancement in this spice. It is the first known study revealing Szechuan pepper's high salt content.

引用

页码：533 / 545

页数：13

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