Enhancing Effect of Glutathion on the Bitter Taste and Thickening Sensation of L-Leucine
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Abstract:
In order to explore the relationship between glutathione (GSH) and bitterness, sensory evaluation of their mixed solutions was carried out. Box-Behnken center composite experimental design and response surface analysis method (using solution dilution value (TD), solution pH and dissolution temperature as the response factors) were used on the basis of single factor experiments for experimental data processing. The optimal parameters determined by single factor experiments were: temperature 40 ℃, pH 7, dilution value 15 (under which the concentrations of glutathione and L-Leucine were 16.67 mg/L and 3.00 g/L, respectively, with the concentration ratio of L-Leucine (L-Leu) to glutathione as 180:1). The optimum flavor-enhancing conditions obtained by the response surface optimization tests were: temperature 38 ℃, pH 7, dilution value 16.9, where CGSH ≈14.80 mg/L, CL-Leu: CGSH =202.8:1. This research provides a reference for the study on the synergistic effect of kokumi sensation, which is of significance, especially the demonstrated feasibility of further improvement of the unique flavor of the bitter beverage such as coffee and tea.
