Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers
BACKGROUND Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5′‐ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat prod...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2013-10, Vol.93 (13), p.3312-3321 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Dermiki, Maria Mounayar, Rana Suwankanit, Chutipapha Scott, Jennifer Kennedy, Orla B Mottram, Donald S Gosney, Margot A Blumenthal, Heston Methven, Lisa |
| description | BACKGROUND
Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5′‐ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected.
RESULTS
Four of the seven cooked meat products developed had a significantly higher content of umami‐contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76).
CONCLUSION
The addition of natural umami‐containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds. © 2013 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.6177 |
| format | Article |
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Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5′‐ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected.
RESULTS
Four of the seven cooked meat products developed had a significantly higher content of umami‐contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76).
CONCLUSION
The addition of natural umami‐containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds. © 2013 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6177</identifier><identifier>PMID: 23585029</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Adult ; Aged ; Aged, 80 and over ; Aging ; Animals ; Condiments ; Consumer Behavior ; Cooking ; Drug Synergism ; Effects ; equivalent umami concentration ; Female ; Flavoring Agents ; Food Preferences ; Food quality ; Food science ; Glutamic Acid - analysis ; Humans ; liking ; Lycopersicon esculentum ; Male ; Meat - analysis ; Meat products ; Middle Aged ; Perception ; Ribonucleotides - analysis ; Sensation ; Taste ; taste enhancement ; taste thresholds ; umami ; Yeast</subject><ispartof>Journal of the science of food and agriculture, 2013-10, Vol.93 (13), p.3312-3321</ispartof><rights>2013 Society of Chemical Industry</rights><rights>2013 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Oct 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4247-5d8c72d7af4c4c485d0192ed418ffb7887dfbfd6f860b260fa5d3ae148b136ee3</citedby><cites>FETCH-LOGICAL-c4247-5d8c72d7af4c4c485d0192ed418ffb7887dfbfd6f860b260fa5d3ae148b136ee3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.6177$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.6177$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27915,27916,45565,45566</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23585029$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Dermiki, Maria</creatorcontrib><creatorcontrib>Mounayar, Rana</creatorcontrib><creatorcontrib>Suwankanit, Chutipapha</creatorcontrib><creatorcontrib>Scott, Jennifer</creatorcontrib><creatorcontrib>Kennedy, Orla B</creatorcontrib><creatorcontrib>Mottram, Donald S</creatorcontrib><creatorcontrib>Gosney, Margot A</creatorcontrib><creatorcontrib>Blumenthal, Heston</creatorcontrib><creatorcontrib>Methven, Lisa</creatorcontrib><title>Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5′‐ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected.
RESULTS
Four of the seven cooked meat products developed had a significantly higher content of umami‐contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76).
CONCLUSION
The addition of natural umami‐containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds. © 2013 Society of Chemical Industry</description><subject>Adult</subject><subject>Aged</subject><subject>Aged, 80 and over</subject><subject>Aging</subject><subject>Animals</subject><subject>Condiments</subject><subject>Consumer Behavior</subject><subject>Cooking</subject><subject>Drug Synergism</subject><subject>Effects</subject><subject>equivalent umami concentration</subject><subject>Female</subject><subject>Flavoring Agents</subject><subject>Food Preferences</subject><subject>Food quality</subject><subject>Food science</subject><subject>Glutamic Acid - analysis</subject><subject>Humans</subject><subject>liking</subject><subject>Lycopersicon esculentum</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Meat products</subject><subject>Middle Aged</subject><subject>Perception</subject><subject>Ribonucleotides - analysis</subject><subject>Sensation</subject><subject>Taste</subject><subject>taste enhancement</subject><subject>taste thresholds</subject><subject>umami</subject><subject>Yeast</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcFu1DAURS0EosPAgh9AltiARFrbcWKHXVXRAVRgQVGXlmM_t54mzmAnovkLPhmHGbpAQkJe2PI970hPF6HnlBxTQtjJNjl9XFMhHqAVJY0oCKHkIVrljBUV5ewIPUlpSwhpmrp-jI5YWcmKsGaFfn7Sd773yYdrPPW693jUaQTsA-5Bj3j6nQQ9TlF3-fc6gvUQxvQWg3NgxoSHgM0NZMcY5zc4QUhDnPEOooHd6HOqg8U3YIfgDe787SLM-nmY8mPJhs5iM4Q09RDTU_TI6S7Bs8O9Rt_O312evS8uvmw-nJ1eFIYzLorKSiOYFdpxk4-sLKENA8updK4VUgrrWmdrJ2vSspo4XdlSA-WypWUNUK7Rq713F4fvE6RR5Q0MdJ0OMExJUc4lY0wy_h9oWbK6YXJBX_6FbocphrzIQjHWSJHhNXq9p0wcUorg1C76XsdZUaKWRtXSqFoazeyLg3Fqe7D35J8KM3CyB374DuZ_m9THr-enB2Wxn8iVwd39hI63qhalqNTV543asM0lr6-oKstfpMO8FQ</recordid><startdate>201310</startdate><enddate>201310</enddate><creator>Dermiki, Maria</creator><creator>Mounayar, Rana</creator><creator>Suwankanit, Chutipapha</creator><creator>Scott, Jennifer</creator><creator>Kennedy, Orla B</creator><creator>Mottram, Donald S</creator><creator>Gosney, Margot A</creator><creator>Blumenthal, Heston</creator><creator>Methven, Lisa</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201310</creationdate><title>Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers</title><author>Dermiki, Maria ; Mounayar, Rana ; Suwankanit, Chutipapha ; Scott, Jennifer ; Kennedy, Orla B ; Mottram, Donald S ; Gosney, Margot A ; Blumenthal, Heston ; Methven, Lisa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4247-5d8c72d7af4c4c485d0192ed418ffb7887dfbfd6f860b260fa5d3ae148b136ee3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Adult</topic><topic>Aged</topic><topic>Aged, 80 and over</topic><topic>Aging</topic><topic>Animals</topic><topic>Condiments</topic><topic>Consumer Behavior</topic><topic>Cooking</topic><topic>Drug Synergism</topic><topic>Effects</topic><topic>equivalent umami concentration</topic><topic>Female</topic><topic>Flavoring Agents</topic><topic>Food Preferences</topic><topic>Food quality</topic><topic>Food science</topic><topic>Glutamic Acid - analysis</topic><topic>Humans</topic><topic>liking</topic><topic>Lycopersicon esculentum</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>Meat products</topic><topic>Middle Aged</topic><topic>Perception</topic><topic>Ribonucleotides - analysis</topic><topic>Sensation</topic><topic>Taste</topic><topic>taste enhancement</topic><topic>taste thresholds</topic><topic>umami</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dermiki, Maria</creatorcontrib><creatorcontrib>Mounayar, Rana</creatorcontrib><creatorcontrib>Suwankanit, Chutipapha</creatorcontrib><creatorcontrib>Scott, Jennifer</creatorcontrib><creatorcontrib>Kennedy, Orla B</creatorcontrib><creatorcontrib>Mottram, Donald S</creatorcontrib><creatorcontrib>Gosney, Margot A</creatorcontrib><creatorcontrib>Blumenthal, Heston</creatorcontrib><creatorcontrib>Methven, Lisa</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dermiki, Maria</au><au>Mounayar, Rana</au><au>Suwankanit, Chutipapha</au><au>Scott, Jennifer</au><au>Kennedy, Orla B</au><au>Mottram, Donald S</au><au>Gosney, Margot A</au><au>Blumenthal, Heston</au><au>Methven, Lisa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2013-10</date><risdate>2013</risdate><volume>93</volume><issue>13</issue><spage>3312</spage><epage>3321</epage><pages>3312-3321</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5′‐ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected.
RESULTS
Four of the seven cooked meat products developed had a significantly higher content of umami‐contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76).
CONCLUSION
The addition of natural umami‐containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds. © 2013 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>23585029</pmid><doi>10.1002/jsfa.6177</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2013-10, Vol.93 (13), p.3312-3321 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Adult Aged Aged, 80 and over Aging Animals Condiments Consumer Behavior Cooking Drug Synergism Effects equivalent umami concentration Female Flavoring Agents Food Preferences Food quality Food science Glutamic Acid - analysis Humans liking Lycopersicon esculentum Male Meat - analysis Meat products Middle Aged Perception Ribonucleotides - analysis Sensation Taste taste enhancement taste thresholds umami Yeast |
| title | Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers |
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