Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste
| Autor: | João de Deus Souza Carneiro, Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Lenízy Cristina Reis Rocha, Ana Paula Lima Ribeiro, Roney Alves da Rocha |
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| Rok vydání: | 2020 |
| Předmět: |
Taste
030309 nutrition & dietetics Monosodium glutamate Sodium chemistry.chemical_element 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cheese Sodium Glutamate Animals Humans Food science Monoammonium glutamate Disodium guanylate Sodium Chloride Dietary Flavor Solanum tuberosum 0303 health sciences food and beverages 04 agricultural and veterinary sciences 040401 food science Flavoring Agents Meat Products chemistry Cattle Salty taste Disodium inosinate Food Science |
| Zdroj: | Journal of food scienceREFERENCES. 86(3) |
| ISSN: | 1750-3841 |
| Popis: | The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijao cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijao cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. PRACTICAL APPLICATIONS: The complexity of the food matrix plays a significant role in the perception of salty taste in sodium-reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix. |
| Databáze: | OpenAIRE |
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