2026-04-14T04:52:48Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/26342025-10-22T11:21:31Zcom_2072_4428com_2072_4427col_2072_487898
2025-10-22T11:21:31Z
urn:hdl:20.500.12327/2634
Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity
Andaleeb, Rani
Yiwen, Zhu
Zhang, Ninglong
Zhang, Danni
Hussain, Muzahir
Zhang, Yin
Lu, Yingshuang
Liu, Yuan
Producció Animal
Nutrició Animal
In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and
chicken-spices blends were characterized using sensory and instrumental analysis. Our main objective was to assess
the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future
product development. The impact of key aroma, including vegetable-note “2-pentylfuran”, meaty “methional”, green
“hexanal”, and spicy-note “estragole and caryophyllene” on UTI was evaluated in MSG and chicken extract. We
found that spices significantly decreased UTI and umami taste components in CB. Interestingly, the perceptually
similar odorants and tastantsexhibited the potential to enhance UTI in food matrices. Methional was able to increase
the UTI, whereas spicy and green-note components could reduce the UTI significantly. This information would be
valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers, thus,
improving the quality and acceptability of the chicken products.
2025-10-22T11:21:31Z
2025-10-22T11:21:31Z
2023-06-01
info:eu-repo/semantics/article
Rani Andaleeb, Zhu, Y., Zhang, N., Zhang, D., Hussain, M., Zhang, Y., Lu, Y., & Liu, Y. (2023). Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity. Food Science and Human Wellness. https://doi.org/10.26599/fshw.2022.9250102
2097-0765
http://hdl.handle.net/20.500.12327/2634
https://doi.org/10.26599/FSHW.2022.9250102
eng
Food Science and Human Wellness
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 International
Elsevier