Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids

l ‐Phenylalanine (l ‐Phe) and l ‐tyrosine (l ‐Tyr) are L‐α‐aromatic amino acids that have recently been discovered to be important components of the savory fractions of soy sauce in addition to l ‐glutamate. Their effects are evaluated on the umami or savory taste of monosodium L‐glutamate (MSG), with or without sodium chloride (NaCl). Because l ‐Phe at subthreshold concentration (1.0 mM) significantly enhances an umami taste of a MSG/NaCl mixture (P= 0.000), combinations of 4 subthreshold concentrations (0, 0.5, 1.5, and 5.0 mM) of l ‐Phe with a weakly suprathreshold MSG (4.0 mM) and NaCl (80 mM) mixture were then rated for salty and umami intensities relative to those of standard solutions. L‐Phe was found to significantly enhance the umami tastes of the MSG/NaCl mixtures when it was added in a concentration range of 0.5 to 5.0 mM (P= 0.000). However, neither the umami taste of MSG alone nor the salty taste of NaCl alone was intensified. In a further experiment, l ‐Tyr at the 3 subthreshold concentrations (0, 0.5, and 1.5 mM) studied was shown to have the same activity as L‐Phe. The phenomenon of umami or savory enhancement by subthreshold aromatic amino acids in the soy sauce system has been established.     

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy‐Sauce Odor

In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty‐congruent odor (soy‐sauce odor). The results showed that in the “above CRT” system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the “below CRT” system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty‐congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty‐congruent odor.     

pH值对酱油中呈味肽种类和呈味特性的影响

利用固相萃取技术结合超高效液相色谱-串联质谱法对不同pH值发酵酱油的酸性组分进行分离、鉴定和呈味特性分析.结果表明,从调控pH值发酵的酱油中鉴定出14 种呈味肽,从自然pH值发酵的酱油中鉴定出12 种呈味肽,其中8 种呈味肽在两种酱油中均鉴定出来.调控pH值发酵的酱油中含有较多良好呈味效果的小分子肽,其中ED、EE、E...     

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.     

Encapsulated sodium supplementation of 4 weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels.     

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P < 0.05). A reduction (P < 0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P > 0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P < 0.05) color stability and retarded lipid oxidation.     

Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure

The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at which table salt could be replaced with soy sauce without significantly changing overall taste intensity. Secondly, the same consumers rated their liking for 5 samples with varying table salt and/or soy sauce content to determine the optimal exchange rate (OER), which is the highest concentration of NaCl in products that can be replaced with soy sauce without significant losses in both overall taste intensity and product liking. Finally, a new group of 64 consumers performed rapidly repeated exposure tests with two variants per product type: the non-salt-reduced standard variant (A) and a salt/soy sauce variant (B) based on the OER (NaCl reduction soup: 24.4%; bread & ham: 38.9%). Repeated exposure to the soy sauce variant had a significant to very significant positive effect on the liking for the products in all groups of subjects with the exception of a small group that did not like the soy sauce variant of bread. The influence of the rapidly repeated exposure was interpreted in terms of the optimal arousal theory. The results also demonstrated the importance of determining the ER, the OER and the development of preference over repeated exposure in the developed three-stage procedure.     

Japanese toddlers prefer the scent of soy sauce to that of honey with a sweet drink

Subjective taste intensity in adults is affected by the scent of food. Previous studies have shown that children, compared with adults, prefer sweet-tasting foods, as well as foods with a familiar smell. However, how taste-smell congruency and smell familiarity develop in early toddlerhood is still unclear. Here, we examined the effects of the odours of soy sauce, one of the most familiar foods in Japan, and honey, which is a sweet gustatory stimulus but unfamiliar to younger Japanese toddlers, by comparing the sugared water consumption of toddlers under different odour conditions. Forty-seven younger (N = 23, age range = 378–726 days) and older (N = 24, age range = 731–1001 days) Japanese toddlers completed the experiment. For each condition, the toddlers were handed a two-handled mug with a straw filled with sugared water. The test liquid was dropped onto a cotton puff packed into a small basket attached to the mug to present odour stimuli. Our results showed that the consumption of sugared water was significantly higher for the soy sauce condition than the honey condition. This result suggests that familiar food odours, such as soy sauce for the Japanese population, may enhance beverage preference even in toddlerhood.     

Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products

This study investigated the isolated and combined effect of UV-C (0.310 J/cm²) and high hydrostatic pressure (HHP; 300 MPa for 5 min at 25 °C) on the quality parameters of cooked fish batter with reduced salt content by 25% and 50%. The treatments did not affect sodium chloride concentration, redness, yellowness, cohesiveness, springiness, and resilience (p > 0.05). CON (100% sodium chloride - NaCl), UV25%, and HHP25% had similar cooking loss (CL), lightness, hardness, chewiness, and salty taste (p > 0.05). UV + HHP25% showed higher CL and lower salty taste compared to CON, UV25%, and HHP25% (p < 0.05). UV50% and HHP50% had higher CL, lightness, hardness and chewiness, and lower salty taste than CON, UV25%, and HHP25% (p < 0.05). UV + HHP50% showed the highest CL, hardness and chewiness, while the lowest salty taste and higher lightness than CON (p < 0.05). Therefore, UV-C at 0.310 J/cm² or HHP at 300 MPa for 5 min is a potential alternative to developing ready-to-eat fish products reduced by 25% NaCl.     

A salt substitute with low sodium content from plant aqueous extracts

The perception of the salty taste, obtained in humans by using sodium chloride (NaCl), is one of the most important attributes of the human sensory system. However, extra intake of sodium present in salt might lead to conditions such as hypertension. To develop a salt substitute with low sodium content, 13 plants were extracted with water, and their sensory perception was analyzed. After the sensory evaluation, 3 plant aqueous extracts (PAEs), representing salty and umami tastes, were selected using principal component analysis (PCA). They were powdered using a spray dryer, mixed, and subsequently referred to as plant salt substitute (PSS). The relative saltiness of PSS to NaCl was shown to be 0.65. When the degree of saltiness between PSS and NaCl is the same, PSS contains 43% less sodium than NaCl. Therefore, PSS can be used in food to reduce an individual's sodium intake while retaining the salty taste of NaCl.     

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

ABSTRACT:  In recent years, health concerns related to salt/sodium chloride consumption have caused an increased demand for salt-reduced foods. Consequently, sodium chloride (NaCl) reduction in foods has become an important challenge. The more so, since a decrease in NaCl content is often reported to be associated with a decrease in consumer acceptance. The objective of the present study was to investigate whether or not it would be possible to reduce the NaCl content in standard Western European foods by replacing it with naturally brewed soy sauce. Three types of foods were investigated: salad dressing ( n  = 56), soup ( n  = 52), and stir-fried pork ( n  = 57). In the 1st step, an exchange rate (ER) by which NaCl can be replaced with soy sauce without a significant change in the overall taste intensity was established per product type, by means of alternative forced choice tests. In the 2nd step, the same consumers evaluated 5 samples per product type with varying NaCl and/or soy sauce content on pleasantness and several sensory attributes. The results showed that it was possible to achieve a NaCl reduction in the tested foods of, respectively, 50%, 17%, and 29% without leading to significant losses in either overall taste intensity or product pleasantness. These results suggest that it is possible to replace NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total NaCl content in these foods without decreasing their consumer acceptance.
PRACTICAL APPLICATION: Health concerns related to salt consumption cause an increased demand for salt-reduced foods. Consequently, the development of foods with reduced salt content without decreasing the consumer acceptance is an important challenge for the food industry. A new possible salt reduction approach is described in the present article: The replacement of salt with naturally brewed soy sauce.     

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Associations of sodium intake with heart‐related problems are creating awareness towards reducing sodium. Potassium chloride (KCl), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perception and purchase intent of KCl and NaCl in oil‐in‐water spreads/emulsions composed by olive, rice bran and soya bean oils. Consumers (N = 300) evaluated saltiness/bitterness of emulsions prepared with 65% oil, and NaCl (0.5% and 1.0%) or KCl (0.75% and 1.5%). Olive oil spreads (104.07–107.43 Pa s) had higher viscosity compared to other spreads (59.16–74.96 Pa s). Type of oil had significant effects on bitterness, overall taste liking and viscosity. Taste liking decreased due to bitterness of olive oil spreads (mean drop=1.72–2.43). Purchase intent was positively associated with saltiness and pH and increased with oil claims (increase = 1.3%–22.1%) compared to sodium claims (increase = 0.0%–12.9%). These findings are useful for understanding taste perception of emulsions.     

鱼露中Gly-Pro和Val-Hyp呈味特性研究

本文采用感官评价和电子舌技术相结合的方式,对鱼露中分离鉴定后进行固相合成的两种肽Gly-Pro和Val-Hyp的单体呈味和二肽与谷氨酸钠、氯化钠相互作用的呈味特性进行研究。结果表明,在单体呈味分析中,Gly-Pro具有鲜味和浓厚感,Val-Hyp具有鲜味且鲜味较持久和轻微浓厚感;在相互作用分析中,Gly-Pro降低了谷氨酸钠的鲜味,Val-Hyp对谷氨酸钠呈味无明显影响。Val-Hyp与氯化钠有显著协同作用,且溶液整体有厚味,而Gly-Pro与氯化钠没有协同作用,反而抑制咸味,但口感丰富。由此可得,鱼露中Gly-Pro和Val-Hyp的呈鲜特性的研究结果表明了其对鱼露鲜美味感具有一定贡献。     

采用黑豆淡水醅工艺酿造调味油

利用酱油生产设备、采用黑豆淡水醅发酵工艺酿造调味油，用来调配酱油、鱼露等产品。成品品质自然，无毒无害，提升等级，增鲜减盐，使产品质量更完美。     

Functional properties of soy sauce and metabolism genes of strains for fermentation

Soy sauce is considered the most important food condiment in China for its distinct fragrance and salty taste. Highly valued for its unique tastes and flavours, soy sauce exhibits many beneficial functions, such as 4‐hydroxy‐2(or 5)‐ethyl‐5(or 2)‐methyl‐3(2H)‐furanone and 4‐ethylguaiacol. Soy sauce has been widely used in Asian countries for cooking. With the rapidly growing popularity of these unique tastes and flavours, it is important to have a comprehensive reference of its functional benefits. Meanwhile, the genes encoding the major enzymes of metabolism exhibit specialised roles. This review provides a valuable source for the abundant metabolism genes of strains and current knowledge on antioxidant activity, antihypertensive effect, anticarcinogenic activity, fortification and their relationships with soy sauce tastes and flavours.     

Salt reduction in film‐ripened,semihard Edam cheese

As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film‐ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na‐reduced Edam after six weeks of ripening. However, all Na‐reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.     

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.     

A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells

To develop a salt substitute with low sodium content, the water-soluble components of seaweed, kelp, clamshell, oyster shell, semen cassiae, cuttlefish bone, inula flower, Arabia cowry shell, and sanna leaf were extracted with water. The aqueous extracts of nine species of plants and marine animal shells were obtained after drying the plants and shells at 105 °C until achieving a constant weight. The hedonic scale test revealed that the clamshell and cuttlefish bone aqueous extracts tasted distinctly salty. The result of the degree of difference test showed that the 1 % clamshell extract solution (m/v) and 0.6 % cuttlefish bone extract solution (m/v) both had equivalent saltiness of 0.6 % NaCl (m/v). In contrast, the sodium content in the cuttlefish bone extract solution was 27 % less than that in a NaCl solution of the same degree of saltiness. Therefore, a novel salt substitute will be developed in future studies in accordance with the principles of bionics and a deep understanding of the salty taste interactions among key salty components in the cuttlefish bone extract.     

A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce

Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the fresh seafood and the meat different from the soy sauce. Therefore, mixed soy sauce provides the strong and complicated umami taste, which is stronger than that of soy sauce. The objective of this study was to investigate for the chemical characteristics changes of mixed soy sauce in comparison with soy sauce during fermentation process (0, 120, 240 and 360 days) at different fermentation temperatures (4 and 20 °C), change in moisture, total nitrogen, crude fat, ash, pH, titratable acidity, total acidity, salt content and reducing sugar of mixed soy sauce in comparison with soy sauce. Especially, histidine, arginine, threonine, methionine, phenylalanine, and lysine, essential amino acid and among adenosine triphosphate (ATP)-related compounds, inosine (HxR) and hypoxantine (Hx) were prominent in mixed soy sauce at 20 °C. Otherwise, 2,4-dinitrophenylhydrazine (DNPH) derivative and 3DG content were prominent in soy sauce at 20 °C. The content of 2,4-DNPH derivative and 3DG in soy sauce is correlated with its browning intensity.