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This study investigated the difference in the taste characteristics of pork belly cooked by traditional pan-heating (TH), microwave heating (MH), and microwave combined with conduction heating (MH + CH). The results showed that MH destroyed the microstructure integrity and made the cooking loss (50.33%) and sodium ion concentration (10.8 mg/g) about 1.6 times that of MH + CH, thereby enhancing the saltiness. In addition, compared with TH, microwave heating could accelerate the hydrolysis of proteins and the thermal degradation of ribonucleotides, resulting in higher contents of free amino acids (880.71 and 714.85 mg/100 g) and nucleotides (181.41 and 145.52 mg/100 g) in MH and MH + CH. Combined with the results of non-volatile compounds and sensory evaluation, the MH + CH not only promoted the accumulation but also improved the dissolution uniformity of taste compounds, which enhanced the sensory umami. The inconsistency between non-volatile compounds, electronic tongue, and sensory evaluation indicated that the matrix effects caused by cooking also had significant influences on the taste quality of solid samples. [Display omitted] • The heating modes significantly affected the taste characteristics of pork belly. • Taste profile of microwave combined with conduction heating was closer to tradition. • Microwave heating enhanced the formation of non-volatile taste compounds. • Microstructure of solid matrix affected the dissolution uniformity of taste compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] • Spray drying improved Amadori compound conversion from 3.6% to 69.2%. • 20% salt reduction did not lower saltiness at Amadori compound dosages above 0.4%. • Proline derived Amadori compound promoted aldosterone secretion in saliva. Amadori rearrangement product (ARP) derived from proline and glucose was prepared in aqueous medium, and purified by ion exchange chromatography and identified by mass spectrometry and nuclear magnetic resonance spectrometry. The ARP was confirmed as 1-deoxy-1-L-proline-D-fructose (C 11 H 19 O 7 N, 277 Da) with four main isomers. A preliminary vacuum dehydration coupled with subsequent spray drying was used to improve the yield of ARP conversion from 3.63% to 69.15%. Furthermore, the taste characteristics of spray dried ARP products were analyzed by electronic tongue and sensory evaluation. The results indicated that when the dosage of ARP products was above 0.4%, a 20% salt reduction could be achieved without reduction in the salty taste as well as having a significant enhancement in the umami attribute. The products at low- and medium- extents of reaction could stimulate more secretion of aldosterone in oral cavity and then improve its sensitivity to the salt, while the product at high- extent of reaction inhibits aldosterone secretion. [ABSTRACT FROM AUTHOR]

• Variable-temperature Maillard reaction could indicate MRIs formation. • Maillard reaction could lower the bitterness of pea protein hydrolysates. • MRIs of pea protein hydrolysates had greater umami-enhancing abilities. • MRIs of pea protein hydrolysates showed saltiness enhancement in salt solutions. • MRIs of pea protein hydrolysates promoted salivary aldosterone secretion. Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, mainly initial Maillard reaction products, were prepared at a low temperature (80 °C) and the reaction time was determined by variable-temperature Maillard reaction. Electronic tongue and sensory evaluation were used to analyze the taste qualities of pea protein hydrolysates and their MRIs. Both evaluations showed that bitterness of enzymatic hydrolysates of pea protein reduced but umami taste increased through Maillard reaction. The intensities of umami and saltiness were positively correlated with the concentration of MRIs. Even when the dosage of MRIs was 0.1% (w/w), MRIs could achieve a 20% reduction in NaCl content without decreasing saltiness, which could be great potential substitutes for salt reduction. On the other hand, the increased MRIs promoted aldosterone secretion in saliva, which might enhance human perception of saltiness. [ABSTRACT FROM AUTHOR]