Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution.


:Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature). WSA concentration-taste intensity curve was established, which fitted well with a logarithmic-linear regression (R2 = 0.96). WSA exhibited the strongest umami intensity at 25 °C, 0.1% Na+ addition, and pH 7.5. It also had a good thermal stability, which met the needs of high temperature heating during food processing. In conclusion, this research provided useful information on umami characteristics of WSA and the results widen the application of WSA in the food industry.


Food Chem


Food chemistry


Ma J,Chen Y,Zhu Y,Ayed C,Fan Y,Chen G,Liu Y




Has Abstract


2020-06-30 00:00:00












  • Evaluation of macro and micronutrient elements content from soft drinks using principal component analysis and Kohonen self-organizing maps.

    abstract::This study approaches the determination of nine elements from Brazilian carbonated soft drinks of several flavors and manufactures using inductively coupled plasma optical emission spectrometry (ICP OES). The concentrations of the elements varied as follows: (in µg L-1: Cu: 4.00-78.0; Fe: 74.0-506; Mn: 20.0-66.0; Zn: ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Silva EDS,da Silva EGP,Silva DDS,Novaes CG,Amorim FAC,Dos Santos MJS,Bezerra MA

    更新日期:2019-02-01 00:00:00

  • Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopy.

    abstract::As the most important tenderness related protein in mammal, there are few studies on how the nanoscale morphology of collagen I in tissues is related to traditional meat processing. The ultrastructure and mechanical characteristics of collagen fibers in tendon with different treatments have been explored in this study...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wan Y,Gao Y,Shao J,Tumarbekova A,Zhang D,Zhu J

    更新日期:2021-01-09 00:00:00

  • Systematic assessment of oat β-glucan catabolism during in vitro digestion and fermentation.

    abstract::β-Glucan as a component of grain cell walls is consumed daily. However, little is known about whether β-glucan is influenced by the gastrointestinal environment. In this study, we aim to investigate the integrated metabolic process of cereal β-glucan. In vitro simulated digestion and fermentation combined with microbi...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bai J,Li T,Zhang W,Fan M,Qian H,Li Y,Wang L

    更新日期:2021-01-16 00:00:00

  • Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis.

    abstract::Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydro...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Miedzianka J,Pęksa A,Pokora M,Rytel E,Tajner-Czopek A,Kita A

    更新日期:2014-09-15 00:00:00

  • New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects.

    abstract::Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Orban E,Nevigato T,Lena GD,Masci M,Casini I,Gambelli L,Caproni R

    更新日期:2008-09-15 00:00:00

  • Purification and characterization of a glucose-tolerant β-glucosidase from black plum seed and its structural changes in ionic liquids.

    abstract::The objective of this study was to characterize a plant origin β-glucosidase from black plum seeds and identify its conformational changes in twenty-six imidazolium- and amino acid-based ionic liquids (ILs). The results revealed that the purified 60 kDa enzyme was monomeric in nature, maximally active at 55 °C and pH ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bi Y,Zhu C,Wang Z,Luo H,Fu R,Zhao X,Zhao X,Jiang L

    更新日期:2019-02-15 00:00:00

  • Compositional and morphological analyses of wax in northern wild berry species.

    abstract::Aerial surfaces of plants are covered by a waxy cuticle protecting plants from excessive water loss and UV light. In the present study, composition and morphology of cuticular waxes of northern wild berry species bilberry (Vaccinium myrtillus L.), lingonberry (V. vitis-idaea L.), bog bilberry (V. uliginosum L.) and cr...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Trivedi P,Karppinen K,Klavins L,Kviesis J,Sundqvist P,Nguyen N,Heinonen E,Klavins M,Jaakola L,Väänänen J,Remes J,Häggman H

    更新日期:2019-10-15 00:00:00

  • QuEChERS-based extraction with dispersive solid phase extraction clean-up using PSA and ZrO2-based sorbents for determination of pesticides in bovine milk samples by HPLC-DAD.

    abstract::In this study, a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction technique was adapted to develop a simple sample treatment for multi-residue pesticide analysis in milk samples. The proposed method is based on liquid-liquid partitioning with acetonitrile followed by dispersive solid phase extracti...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Rejczak T,Tuzimski T

    更新日期:2017-02-15 00:00:00

  • A study on biomimetic immunoassay-capillary electrophoresis method based on molecularly imprinted polymer for determination of trace trichlorfon residue in vegetables.

    abstract::Pesticide residue in vegetables is a serious problem that has adverse effects on human health. In our study, we designed and synthesized a molecularly imprinted polymer that can selectively recognize trichlorfon. Using the polymer material as biomimetic antibody, we developed a biomimetic immunoassay-capillary electro...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li J,Lu J,Qiao X,Xu Z

    更新日期:2017-04-15 00:00:00

  • Development of pectin films with pomegranate juice and citric acid.

    abstract::The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased streng...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Azeredo HM,Morrugares-Carmona R,Wellner N,Cross K,Bajka B,Waldron KW

    更新日期:2016-05-01 00:00:00

  • Determination of pectin content in orange peels by near infrared hyperspectral imaging.

    abstract::Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and producing residues. Determination of pectin content in orange peels was investigated using near infrare...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Badaró AT,Garcia-Martin JF,López-Barrera MDC,Barbin DF,Alvarez-Mateos P

    更新日期:2020-04-18 00:00:00

  • Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length.

    abstract::The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Roohinejad S,Oey I,Wen J,Lee SJ,Everett DW,Burritt DJ

    更新日期:2015-05-01 00:00:00

  • The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine.

    abstract::Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low ox...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kontoudakis N,Guo A,Scollary GR,Clark AC

    更新日期:2017-08-15 00:00:00

  • Tackling the challenge of selective analytical clean-up of complex natural extracts: the curious case of chlorophyll removal.

    abstract::Alkaline saponification is often used to remove interfering chlorophylls and lipids during carotenoids analysis. However, saponification also hydrolyses esterified carotenoids and is known to induce artifacts. To avoid carotenoid artifact formation during saponification, Larsen and Christensen (2005) developed a gentl...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bijttebier S,D'Hondt E,Noten B,Hermans N,Apers S,Voorspoels S

    更新日期:2014-11-15 00:00:00

  • Optimization of culture conditions of soymilk for equol production by Bifidobacterium breve 15700 and Bifidobacterium longum BB536.

    abstract::This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.93...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mustafa SE,Mustafa S,Abas F,Manap MYABD,Ismail A,Amid M,Elzen S

    更新日期:2019-04-25 00:00:00

  • Single-chain variable fragment antibody-based immunochromatographic strip for rapid detection of fumonisin B1 in maize samples.

    abstract::A rapid and sensitive immunochromatographic strip (ICS) based on a single-chain variable fragment (scFv) was developed for detecting fumonisin B1 (FB1). The ICS was based on a competitive reaction for colloidal gold-labeled scFv between FB1 and FB1-BSA, which was used along with sheep anti-mouse IgG as capture reagent...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ren W,Xu Y,Huang Z,Li Y,Tu Z,Zou L,He Q,Fu J,Liu S,Hammock BD

    更新日期:2020-07-30 00:00:00

  • Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.

    abstract::Although redox state is a well-known key process parameter in microbial activity, its impact on wine volatile aroma compounds produced during fermentation has not been studied in detail. In this study we report the effect of reductive and microaerobic conditions on wine aroma compound production using different initia...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Fariña L,Medina K,Urruty M,Boido E,Dellacassa E,Carrau F

    更新日期:2012-09-15 00:00:00

  • Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation.

    abstract::In this study, changes in physicochemical characteristics associated with fruit quality and free amino acids were investigated during maturation of hawthorn fruits. Significant differences in these parameters were found during maturation. The color turned progressively from mature green to semi-red, to reach bright re...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li WQ,Hu QP,Xu JG

    更新日期:2015-05-15 00:00:00

  • Enzymatic production of 5'-inosinic acid by AMP deaminase from a newly isolated Aspergillus oryzae.

    abstract::5'-adenylic acid deaminase (AMP deaminase), an important enzyme for the food industry, can catalyze the irreversible hydrolysis of adenosine monophosphate (AMP) to inosine monophosphate (IMP) and ammonia. In this study, a new strain was screened that efficiently produces 3191.6U/g of AMP deaminase at 32°C. After purif...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li S,Chen L,Hu Y,Fang G,Zhao M,Guo Y,Pang Z

    更新日期:2017-02-01 00:00:00

  • Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).

    abstract::This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Al...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Pedrosa MM,Cuadrado C,Burbano C,Muzquiz M,Cabellos B,Olmedilla-Alonso B,Asensio-Vegas C

    更新日期:2015-01-01 00:00:00

  • Lipase-catalyzed solvent-free synthesis of erythorbyl laurate in a gas-solid-liquid multiphase system.

    abstract::Erythorbyl laurate is a potential food additive as a multi-functional emulsifier having antioxidant and antimicrobial activities. In this study, a gas-solid-liquid multiphase system (GSL-MPS) was established to enhance the production yield of erythorbyl laurate in a lipase-catalyzed solvent-free synthesis. The signifi...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yu H,Lee MW,Shin H,Park KM,Chang PS

    更新日期:2019-01-15 00:00:00

  • Pretreatment with formic acid enhances the production of small peptides from highly cross-linked collagen of spent hens.

    abstract::Small collagen peptides are associated with various benefits, such as bone and skin health. However, preparation of small collagen peptides from terrestrial vertebrate origins remains a challenge. Here, we show that pretreatment with formic acid enhanced the production of small collagen peptides from spent hen skin. A...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hong H,Roy BC,Chalamaiah M,Bruce HL,Wu J

    更新日期:2018-08-30 00:00:00

  • Variability of antioxidant and antibacterial effects of essential oils and acetonic extracts of two edible halophytes: Crithmum maritimum L. and Inula crithmoїdes L.

    abstract::This work aimed to assess the richness of the food halophytes Crithmum maritimum and Inula crithmoїdes on phenolics and essential oils (EOs) and to evaluate the antioxidant and antibacterial potential of these metabolites. Results displayed that extract of I. crithmoїdes possesses considerable contents of phenolic com...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Jallali I,Zaouali Y,Missaoui I,Smeoui A,Abdelly C,Ksouri R

    更新日期:2014-02-15 00:00:00

  • Impact of amylose content on structural changes and oil absorption of fried maize starches.

    abstract::The absorption of oil during frying has important implications for food quality, cost, and nutrition. Maize starches with low (WMS), intermediate (NMS), and high amylose (HAMS) contents were therefore heated in oil to mimic the frying process, and the impact of amylose content on the hierarchical structures and oil ab...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Chen L,McClements DJ,Zhang H,Zhang Z,Jin Z,Tian Y

    更新日期:2019-07-30 00:00:00

  • Control of anthracnose disease via increased activity of defence related enzymes in 'Hass' avocado fruit treated with methyl jasmonate and methyl salicylate.

    abstract::Development of anthracnose disease caused by Colletotrichum gloeosporioides Penz. is one of the major issues within the avocado supply chain. Exposure to methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours at 10 and 100µmoll-1 was investigated as an alternative solution to commercial fungicide - prochloraz® t...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Glowacz M,Roets N,Sivakumar D

    更新日期:2017-11-01 00:00:00

  • Drying effect on flavonoid composition and antioxidant activity of immature kumquat.

    abstract::A seven flavonoids in hot water extract of immature kumquat (Citrus japonica var. margarita) were identified and quantified (mg/100g fresh fruit): 3',5'-di-C-β-glucopyranosylphloretin (DGPP, 285.9 ± 2.9 mg/100g), acacetin 8-C-neohesperidoside (margaritene, 136.2 ± 2.6 mg/100g), acacetin 6-C-neohesperidoside (isomargar...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Lou SN,Lai YC,Huang JD,Ho CT,Ferng LH,Chang YC

    更新日期:2015-03-15 00:00:00

  • Phosphorylation regulated by protein kinase A and alkaline phosphatase play positive roles in μ-calpain activity.

    abstract::This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca2+ concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca2+. The pH value decreased in the AP group but r...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Du M,Li X,Li Z,Shen Q,Wang Y,Li G,Zhang D

    更新日期:2018-06-30 00:00:00

  • Microbial bioconversion of the chemical components in dark tea.

    abstract::Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify ...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审


    authors: Zhu MZ,Li N,Zhou F,Ouyang J,Lu DM,Xu W,Li J,Lin HY,Zhang Z,Xiao JB,Wang KB,Huang JA,Liu ZH,Wu JL

    更新日期:2020-05-15 00:00:00

  • Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation.

    abstract::Pile-fermentation is the most important process of producing ripened pu-erh tea. To study the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography coupled with tandem mass spectrometry (LC-MS) was used. Untargeted metabolomics analysis revealed that the first stage of PF is crucial in tr...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Long P,Wen M,Granato D,Zhou J,Wu Y,Hou Y,Zhang L

    更新日期:2020-05-01 00:00:00

  • Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.

    abstract::Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalte...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Holmes CP,Casey J,Cook DJ

    更新日期:2017-04-15 00:00:00