Advanced SearchSearch Tips
Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers
Chung, Seo-Jin; Chung, JinA; Kim, BooWon; Kang, Deik;
  PDF(new window)
The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ( vs. ) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.
natural flavor enhancer;NaCl;temperature;descriptive analysis;
 Cited by
Geha RS, Beiser A, Ren C, Patterson R, Greenberger PA, Grammer LC, Ditto AM, Harris KE, Shaughnessy MA, Yarnold PR, Corren J, Saxon A. Review of alleged reaction to Monosodium glutamate and outcome of a multicenter double-blind placebocontrolled study. J. Nutr. 130: 1058S-1062S (2000)

Solina M, Baumgartner P, Johnson RL, Whitfield FB. Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein. Food Chem. 90: 861-873 (2005) crossref(new window)

Bagnasco L, Cosulich ME, Speranza G, Medini L, Oliveri P, Lanteri S. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment. Food Chem. 157: 421-428 (2014) crossref(new window)

Grummer J, Bobowski N, Karalus M, Vickers Z, Schoenfuss T. Use of potassium chloride and flavor enhancers in low sodium cheddar cheese. J. Dairy Sci. 96: 1401-1418 (2013) crossref(new window)

Winkel C, de Klerk A, Visser J, de Rijke E, Bakker J, Koenig T, Renes H. New developments in umami (enhancing) molecules. Chem. Biodivers. 5: 1195-1203 (2008) crossref(new window)

Dunkel A, Koster J, Hofmann T. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J. Agr. Food Chem. 55: 6712-6719 (2007) crossref(new window)

Lioe HN, Wada K, Aoki T, Yasuda M. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu)-Koikuchi, tamari and shiro shoyu. Food Chem. 100: 1669-1677 (2007) crossref(new window)

Ogasawara M, Yamada Y, Egi M. Taste enhancer from the longterm ripening of miso (soybean paste). Food Chem. 99: 736-741 (2006) crossref(new window)

Delwiche J. The impact of perceptual interactions on perceived flavour. Food Qual. Prefer. 15: 137-146 (2004) crossref(new window)

Ames JM, Leod G.M. Volatile components of a yeast extract composition. J. Food Sci. 50: 125-131 (1985)

Park JN, Fukumoto Y, Fujita E, Tanaka T, Washio T, Otsuka S, Shimizu T, Watanabe K, Abe H. Chemical composition of fish sauces produced in southeast and east Asian countries. J. Food Compos. Anal. 14: 113-125 (2001) crossref(new window)

Yamaguchi S. Basic properties of umami and effects on humans. Physiol. Behav. 49: 833-841 (1991) crossref(new window)

Kemp SE, Beauchamp GK. Flavour modification by sodium chloride and monosodium glutamate. J. Food Sci. 59: 682-686 (1994) crossref(new window)

Yamaguchi S, Takahashi C. Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. J. Food Sci. 49: 82-85 (1984) crossref(new window)

Keast RSJ, Breslin PAS. Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts. Pharm. Res. 19: 1019-1026 (2002) crossref(new window)

Fuke S, Ueda Y. Interactions between umami and other flavour characteristics. Trends Food Sci. Tech. 7: 407-411 (1996) crossref(new window)

Hayashi T, Yamaguchi K, Konosu S. Sensory analysis of tasteactive components in the extract of boiled snow crab meat. J. Food Sci. 46: 479-483 (1981) crossref(new window)

Fuke S, Konosu S. Taste-active components in some foods: A review of Japanese research. Physiol. Behav. 49: 863-868 (1991) crossref(new window)

Dalton P, Doolittle N, Nagata H, Breslin PAS. The merging of the senses: Integration of subthreshold taste and smell. Nat. Neurosci. 3: 431-432 (2000) crossref(new window)

Lewicki PP. Water as the determinant of food engineering properties: A review. J. Food Eng. 61: 483-495 (2004) crossref(new window)

Christensen CM. Effects of taste quality and intensity on oral perception of viscosity. Percept. Psychophys. 28: 315-320 (1980) crossref(new window)

Barylko-Pikielna N, Martin A, Mela DJ. Perception of taste and viscosity of oil-in-water and water-in-oil emulsions. J. Food Sci. 59: 1318-1321 (1994) crossref(new window)

Voirol E, Daget N. Direct nasal and oronasal profiling of a meat flavouring: Influence of temperature, concentration and additives. LWT-Food Sci. Technol. 22: 399-405 (1989)

Pangborn RM, Chrisp RB, Bertolero LL. Gustatory, salivary, and oral thermal responses to solutions of sodium chloride at four temperatures. Percept. Psychophys. 8: 69-75 (1970) crossref(new window)

McBurney DH, Collings VB, Glanz LM. Temperature dependence of human taste responses. Physiol. Behav. 11: 89-94 (1973) crossref(new window)

Verhagen JV, Engelen L. The neurocognitive bases of human multimodal food perception: Sensory integration. Neurosci. Biobehav. R. 30: 613-650 (2006) crossref(new window)

Moskowitz HR. Effects of solution temperature on taste intensity in humans. Physiol. Behav. 10: 289-292 (1973) crossref(new window)