Enhancement of Umami Taste and Intensity of Retronasally Perceived Model Aroma of Chicken Soup by Pork Bone Essence Constituents
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Abstract:
In this study, the molecular weight cut-off method was used to divide pork bone essence (PBE) into three fractions, and sensory analysis was performed to evaluate the enhancing effect of the constituents in PBE on umami and retronasal aroma. The molecular weight distribution and hydrophobicity of the peptide fractions from PBE were further analyzed to elucidate the relationship between hydrophobic aggregation of the peptide components and their umami-/aroma-enhancing abilities. The results showed that after the treatment with a denaturant, the content of the fraction >30 ku of PBE dropped from from 36.07% to 2.95%, indicating that there was aggregation of proteins in this PBE fraction. After the three fractions were freeze dried, sensory evaluation was performed. It was found that the PBE (10~30 ku) fraction in a NaCl-based solution had a score of 7.6 for saltiness, 8.6 for thickness, 7.6 for continuity and 8.0 for mouthfulness, which were all higher than those of the other two fractions. In addition, the intensity of retronasally perceived aroma of the PBE (10~30 ku) fraction scored 7.5, which was also higher than those of the other two fractions. Analyses of the three fractions revealed that the contents of umami and sweet amino acids of the PBE (10~30 ku) fraction were 14.7% and 44.19% respectively, which were insignificantly different from those of PBE (>30 ku), and the kokumi effect of the PBE (10~30 ku) fraction was significantly greater than that of PBE (>30 ku). After the hydrophobicity was analyzed, it was found that the hydrophobicity index of the PBE (10~30 ku) fraction was 60.00±1.33, which differed significantly from those of the other two fractions. It could be speculated that the high content of taste-active amino acids (umami and sweet) could increase the intensities of the umami taste and retronasally perceived aroma to some extents, but only when the overall hydrophobicity of proteins or peptides was within a certain range, the enhancement of the umami taste and retronasal aroma was the greatest. Finally, the relationship between hydrophobicity and the enhancement of umami taste and retronasally perceived aroma were confirmed by the heat treatment experiments at 40 ℃ and 70 ℃.
