Methods for the Rapid Identification of Taste Characteristics and Physicochemical Properties of Umami Flavor Enhancers
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Abstract:
The taste characteristics, basic properties, and chromatographic behaviors of several common umami flavor enhancers in the food industry were examined, and the methods using physicochemical properties to identify the different types, sources, and composition of the enhancers were preliminarily explored. The results showed that with regard to taste, the enhancers derived from soybean protein had sweet umami and soy sauce flavor while the enhancers derived from seafood had salty umami and fishy flavor. The enhancers were mostly either neutral or slightly acidic, whereas the enhancer mixed with the disodium 5’-ribonucleotide mixture (I+G) had a higher pH value and was alkaline in nature. The measured isoelectric point ranging between pH 3 and 8 indicate the possiblility that the enhancers were prepared by mixing with monosodium glutamate (MSG) or using raw materials containing free glutamic acid. Based on the zeta potential profiles, the enhancers could be divided into four categories. Using the combination of zeta potential profiles and reversed-phase high-performance liquid chromatography (RP-HPLC) profiles, the composition characteristics of the enhancers and whether they were mixed with MSG or I+G could be preliminarily determined. Using all the aforementioned methods, the type, umami taste characteristics, and source of raw materials or processing methods of the enhancers could be generally determined. Thus, the paper is of guiding significance for the appropriate selection and application of umami flavor enhancers in the food industry.
