Abstract:
:Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution (p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhou T,Feng Y,Thomas-Danguin T,Zhao Mdoi
10.1016/j.foodchem.2020.127664subject
Has Abstractpub_date
2021-01-15 00:00:00pages
127664eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31526-0journal_volume
335pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of m...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.007
更新日期:2017-10-01 00:00:00
abstract::A simple method based on FAAS was developed for the sequential multi-element determination of Cu, Zn, Mn, Mg and Si in beverages and food supplements with successful results. The main absorption lines for Cu, Zn and Si and secondary lines for Mn and Mg were selected to carry out the measurements. The sample introducti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.121
更新日期:2017-03-15 00:00:00
abstract::Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiologica...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127222
更新日期:2020-11-15 00:00:00
abstract::Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine system, but phytic acid w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.02.107
更新日期:2013-11-01 00:00:00
abstract::The objective of this study was to investigate the effect of chlorogenic acid (CGA) treatment on induction of resistance against pathogens in peach fruit. Treatment with CGA at 25-150 mg L-1 was effective at reducing lesion diameter and decay index of peach fruit during storage at 25 °C after Penicillium expansum infe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.04.010
更新日期:2018-09-15 00:00:00
abstract::The aim of this study was to evaluate the effect of pesticide formulations and fruit growth stages on the Pre-harvest Interval Period (PHI). Results showed that pesticide formulations did not affect the initial deposit and dissipation rate. However, the fruit growth stage at the application time showed a significant e...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.140
更新日期:2017-04-15 00:00:00
abstract::A confirmatory method for the determination of colistin in animal tissues, egg, milk, and feed was developed and validated. Colistin A and colistin B were extracted from samples with the mixture of 10% trichloroacetic acid-acetonitrile and isolated with mixed-mode weak cation exchange cartridge. Analytes were separate...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.12.029
更新日期:2018-05-15 00:00:00
abstract::Lycium ruthenicum has been used as ethnic medicine and nutraceutical food. Existing studies of L. ruthenicum can be classifies into three areas: (1) those in which molecular biology methods were used to study its origin, genetic variation and relationships with other species; (2) those in which phytochemical methods w...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2017.08.026
更新日期:2018-02-01 00:00:00
abstract::Glucosinolates, found principally in the plant order Brassicales, are modulated by different post-harvest processing operations. Among these, ionizing radiation, a non-thermal process, has gained considerable interest for ensuring food security and safety. In gamma-irradiated cabbage, enhanced sinigrin, a major glucos...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.022
更新日期:2016-10-15 00:00:00
abstract::A novel food-derived anticoagulant heptapeptides (P-3-CG) was isolated and characterized from oyster (Crassostrea gigas) pepsin hydrolysate. P-3-CG competed with fibrinogen against thrombin active domain by a spontaneous and exothermic reaction which was entropically driven. The residue Lys7 of P-3-CG anchored thrombi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127507
更新日期:2021-01-01 00:00:00
abstract::This study examined the effect of piperine on hepatic steatosis and insulin resistance induced in mice by feeding a high-fat diet (HFD) for 13 weeks and elucidated potential underlying molecular mechanisms. Administration of piperine (50 mg/kg body weight) to mice with HFD-induced hepatic steatosis resulted in a signi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.028
更新日期:2013-12-15 00:00:00
abstract::The crude protein of pineapple fruit was purified by high-speed counter-current chromatography (HSCCC). Excellent separation was achieved after careful investigation as follows: cetyltrimethylammonium bromide (CTAB) was selected to prepare the reverse micelle phase at the concentration of 0.10g/mL. The mobile phase wa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.05.048
更新日期:2011-12-01 00:00:00
abstract::The properties and viscosity-reduction mechanism of corn flour irradiated by electron beam have not been understood properly. Here, we investigate the effects of electron beam irradiation (EBI) on the gelatinization and physicochemical properties of corn flour irradiated by 0-5.40kGy of electron beam. The total starch...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.152
更新日期:2017-10-15 00:00:00
abstract::Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene,...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.100
更新日期:2019-05-30 00:00:00
abstract::The data obtained with a polar or non-polar gas chromatography (GC) column coupled to ion mobility spectrometry (IMS) has been explored to classify Iberian ham, to detect possible frauds in their labelling. GC-IMS was used to detect the volatile compound profile of dry-cured Iberian ham from pigs fattened on acorn and...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.11.008
更新日期:2018-04-25 00:00:00
abstract::Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.033
更新日期:2015-04-01 00:00:00
abstract::A multiresidue method based on the sample preparation by modified QuEChERS and detection by gas chromatography coupled to single quadruple mass spectrometers (GC-SQ/MS) was used for the analysis of 35 multiclass pesticides in melons (Cucumis melo inodorus) produced in Ceara-Brazil. The rates of recovery for pesticides...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.05.027
更新日期:2013-12-01 00:00:00
abstract::Lead concentrations and lead isotope ratios of 43 authentic Bordeaux wines from prestigious châteaux and 14 suspicious Bordeaux origin were determined to evaluate their potential for authenticity and geographical origin assessment. Results have shown that the total Pb concentrations in Bordeaux wines drastically decre...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125277
更新日期:2020-01-15 00:00:00
abstract::The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0-4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. S...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.101
更新日期:2019-03-15 00:00:00
abstract::A non-enzymatic browning reaction occurs easily in Dongbei Suancai (DS) during storage. Using the method of path analysis, the changes in contents of VC (ascorbic acid), polyphenol, reducing sugar, amino nitrogen, and 5-HMF (5-hydroxymethyl furfural) were investigated to analyze the direct pathways and determinants of...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127620
更新日期:2021-01-15 00:00:00
abstract::The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosid...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.187
更新日期:2016-12-01 00:00:00
abstract::Food traceability is increasingly relevant with respect to safety, quality and typicality issues. Lemon fruits grown in a typical lemon-growing area of southern Italy (Siracusa), have been awarded the PGI (Protected Geographical Indication) recognition as 'Limone di Siracusa'. Due to its peculiarity, consumers have an...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.119
更新日期:2016-11-15 00:00:00
abstract::Camelid α-lactalbumin is the only known protein that can undergo nonenzymatic deamidation on two Asn residues. This leads to the generation of a mixture of unusual isoAsp and d-Asp residues that may impact health. The effect of deamidation on camel α-lactalbumin instability was investigated. Circular dichroism showed ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.033
更新日期:2019-09-01 00:00:00
abstract::This research investigated the effects of commonly practiced thermal treatments (simulated pasteurization, retort sterilization and UHT sterilization) on peanut protein isolate (PPI)-glucose solution. Results showed that thermal treatment on PPI-glucose solution from mild to drastic conditions would lead to a more ord...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.115
更新日期:2019-10-15 00:00:00
abstract::A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.083
更新日期:2019-09-30 00:00:00
abstract::Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean deg...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.020
更新日期:2019-09-01 00:00:00
abstract::This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.07.110
更新日期:2018-02-01 00:00:00
abstract::Ultra performance liquid chromatography coupled to mass spectrometry was used for the simultaneous separation and determination of reducing monosaccharides (fructose and glucose), a non-reducing disaccharide (sucrose) and oligosaccharides (kestose and nystose) in HILIC mode. The chromatographic separation of all sacch...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.035
更新日期:2015-06-01 00:00:00
abstract::Presence of bisphenol A (BPA) and its analogues in various environmental matrices have been well studied by now, but there is still an insufficient data on the occurrence of BPA analogues in animal-derived foodstuffs. Hence, this work describes a quick, sensitive and reliable analytical method for the simultaneous det...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126882
更新日期:2020-10-15 00:00:00
abstract::The effect of the main gangliosides (GM(1), GM(3), GD(3)) and free sialic acid (Neu5Ac) upon the adhesion of pathogenic bacteria implicated in infant diarrhoea is assessed in vitro using the Caco-2 cell line. Concentrations of the bioactive compounds found in the bioaccessible (soluble) fraction of infant formula and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.08.078
更新日期:2013-01-15 00:00:00