2026-04-18T00:28:24Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/26342025-10-22T11:21:31Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Andaleeb, Rani
author
Yiwen, Zhu
author
Zhang, Ninglong
author
Zhang, Danni
author
Hussain, Muzahir
author
Zhang, Yin
author
Lu, Yingshuang
author
Liu, Yuan
other
Producció Animal
group
Nutrició Animal
2025-10-22T11:21:31Z
2025-10-22T11:21:31Z
2023-06-01
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
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity
info:eu-repo/semantics/article