Search

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC30, C30, EC). Saliva and food bolus from 16 healthy subjects were collected during oral processing, and analyzed for saliva flow rate, total saliva protein content, saliva pH, conductivity, saliva and sodium, and taste components. Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva. This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes.

Flavor perception integrates sensory input from chemical receptors triggered by taste- and aroma-active metabolites to contribute to food flavor quality. Many factors alter flavor quality. Disease affects aroma and flavonoid constituents, causing off-flavors in plants. Huanglongbing (HLB) disease negatively affects citrus, although lemons are more tolerant. Lemon juice quality of HLB-affected fruits is not well studied. Lemon juice aroma-active compounds were profiled in this study using gas chromatography/mass spectrometry-olfactometry, and other metabolites contributing to overall flavor quality were investigated. Lemon juice from different rootstocks was discriminated using the metabolic profile. Flavor and other lemon juice metabolites also distinguished symptomatic from asymptomatic trees. Pathway enrichment analysis demonstrated that biosynthesis pathways of the Phosphotransferase system (PTS), and Starch and sucrose metabolism involving fructose, glucose and sucrose, were highly influenced by HLB status. This study provides the first comprehensive view of lemon juice metabolites, including alterations resulting from rootstock differences or disease severity. [ABSTRACT FROM AUTHOR]

The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes. [ABSTRACT FROM AUTHOR]

• Salt has great influence on the content of flavor compounds in dry-cured pork. • Analyses the flavor compounds with HS-GC-IMS and electronic tongue system. • Fingerprints combined with PCA can prove the reliable results rapidly. • Provide a new theoretical knowledge for improving the safety of meat products. Traditional dry-cured pork, a meat product with a unique flavor and good chewability, occupies an important place in the Chinese market. However, the salt content of dry-cured pork is on the high side and long-term consumption of high-salt meat products is not good for human health. This study determined the role of salt in volatile organic substances and non-volatile taste components of dry-cured pork. Dry-cured pork samples with different salt content (0%, 1%, 3%, 5%, and 7%) were analyzed by electronic tongue for moisture content, pH, salt (NaCl) value, taste activity value, free amino acids, and taste components and by headspace-gas chromatography-ion mobility spectrometry for volatile organic components. The results showed that the moisture content of the tested samples decreased while the salt content increased. The highest amounts of free amino acids were found in dry-cured pork with 3% salt content (P < 0.05). The highest peak area of volatile organic compounds and the maximal taste indexes were found in dry-cured pork with 3% and 5% salt content. [ABSTRACT FROM AUTHOR]