Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study
•Thirty taste-associated odorants were identified from soy sauce by GC/O-AT.•Four saltiness-enhancing and six umami-enhancing odorants were detected.•3-(Methylthio)propanal was the most effective odorant in enhancing salty and umami.•The umami-associated odorant 1-octen-3-ol could enhance saltiness...
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| Veröffentlicht in: | Food chemistry 2021-01, Vol.335, p.127664-127664, Article 127664 |
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| creator | Zhou, Ting Feng, Yunzi Thomas-Danguin, Thierry Zhao, Mouming |
| description | •Thirty taste-associated odorants were identified from soy sauce by GC/O-AT.•Four saltiness-enhancing and six umami-enhancing odorants were detected.•3-(Methylthio)propanal was the most effective odorant in enhancing salty and umami.•The umami-associated odorant 1-octen-3-ol could enhance saltiness significantly.
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 |
| doi_str_mv | 10.1016/j.foodchem.2020.127664 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.127664</identifier><identifier>PMID: 32739820</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>3-(Methylthio)propanal ; Analytical chemistry ; Chemical Sciences ; Food engineering ; Gas chromatography/olfactometry-associated taste ; Life Sciences ; Odor-induced taste ; Salty taste enhancement ; Soy sauce</subject><ispartof>Food chemistry, 2021-01, Vol.335, p.127664-127664, Article 127664</ispartof><rights>2020 Elsevier Ltd</rights><rights>Attribution - NonCommercial - NoDerivatives</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c493t-909ca4881a7c5d5328814dc7b896b0676e7b2fd06eb0a711651048f7f81dd1d73</citedby><cites>FETCH-LOGICAL-c493t-909ca4881a7c5d5328814dc7b896b0676e7b2fd06eb0a711651048f7f81dd1d73</cites><orcidid>0000-0003-0221-3838 ; 0000-0002-9756-355X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2020.127664$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,777,781,882,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttps://hal.science/hal-02925042$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhou, Ting</creatorcontrib><creatorcontrib>Feng, Yunzi</creatorcontrib><creatorcontrib>Thomas-Danguin, Thierry</creatorcontrib><creatorcontrib>Zhao, Mouming</creatorcontrib><title>Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study</title><title>Food chemistry</title><description>•Thirty taste-associated odorants were identified from soy sauce by GC/O-AT.•Four saltiness-enhancing and six umami-enhancing odorants were detected.•3-(Methylthio)propanal was the most effective odorant in enhancing salty and umami.•The umami-associated odorant 1-octen-3-ol could enhance saltiness significantly.
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.</description><subject>3-(Methylthio)propanal</subject><subject>Analytical chemistry</subject><subject>Chemical Sciences</subject><subject>Food engineering</subject><subject>Gas chromatography/olfactometry-associated taste</subject><subject>Life Sciences</subject><subject>Odor-induced taste</subject><subject>Salty taste enhancement</subject><subject>Soy sauce</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu3CAURVHVqJmm_YWKZbvwBLANuKuORklTaaRu0jXC8Bwzso0LTCR_Qv46WG677Qr0OPdKj4PQJ0r2lFB-e9533lvTw7hnhOUhE5xXb9COSlEWggj2Fu1ISWQhacWv0fsYz4Rkksp36LpkomwkIzv0cjf1ejIwwpSw73DUQ3ITxIhnCAbm5PyE2wV764OeUsQRBjAJLO6CH_GxX2HA0S85ejHwFR_wk47Y9PlZJ_8U9Nwvt37otEl-hBSWQsfojdNrSdIx5XS62OUDuur0EOHjn_MG_bq_ezw-FKef338cD6fCVE2ZioY0RldSUi1MbeuS5WtljWhlw1vCBQfRss4SDi3RglJeU1LJTnSSWkutKG_Ql62314Oagxt1WJTXTj0cTmqdEdawmlTsmWb288bOwf--QExqdNHAMOgJ_CUqVpWENBWtZUb5hprgYwzQ_eumRK3K1Fn9VaZWZWpTloPftiDkpZ8dBBWNg6zEupB_Wlnv_lfxCtBaouc</recordid><startdate>20210115</startdate><enddate>20210115</enddate><creator>Zhou, Ting</creator><creator>Feng, Yunzi</creator><creator>Thomas-Danguin, Thierry</creator><creator>Zhao, Mouming</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0003-0221-3838</orcidid><orcidid>https://orcid.org/0000-0002-9756-355X</orcidid></search><sort><creationdate>20210115</creationdate><title>Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study</title><author>Zhou, Ting ; Feng, Yunzi ; Thomas-Danguin, Thierry ; Zhao, Mouming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c493t-909ca4881a7c5d5328814dc7b896b0676e7b2fd06eb0a711651048f7f81dd1d73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>3-(Methylthio)propanal</topic><topic>Analytical chemistry</topic><topic>Chemical Sciences</topic><topic>Food engineering</topic><topic>Gas chromatography/olfactometry-associated taste</topic><topic>Life Sciences</topic><topic>Odor-induced taste</topic><topic>Salty taste enhancement</topic><topic>Soy sauce</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhou, Ting</creatorcontrib><creatorcontrib>Feng, Yunzi</creatorcontrib><creatorcontrib>Thomas-Danguin, Thierry</creatorcontrib><creatorcontrib>Zhao, Mouming</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhou, Ting</au><au>Feng, Yunzi</au><au>Thomas-Danguin, Thierry</au><au>Zhao, Mouming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study</atitle><jtitle>Food chemistry</jtitle><date>2021-01-15</date><risdate>2021</risdate><volume>335</volume><spage>127664</spage><epage>127664</epage><pages>127664-127664</pages><artnum>127664</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Thirty taste-associated odorants were identified from soy sauce by GC/O-AT.•Four saltiness-enhancing and six umami-enhancing odorants were detected.•3-(Methylthio)propanal was the most effective odorant in enhancing salty and umami.•The umami-associated odorant 1-octen-3-ol could enhance saltiness significantly.
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.</abstract><pub>Elsevier Ltd</pub><pmid>32739820</pmid><doi>10.1016/j.foodchem.2020.127664</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0003-0221-3838</orcidid><orcidid>https://orcid.org/0000-0002-9756-355X</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | 3-(Methylthio)propanal Analytical chemistry Chemical Sciences Food engineering Gas chromatography/olfactometry-associated taste Life Sciences Odor-induced taste Salty taste enhancement Soy sauce |
| title | Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study |
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