Methods for extracting the taste compounds from water soluble extract of Jinhua ham
作者： Ya Li Dang , Zhang Wang , Shi Ying Xu
DOI: 10.1007/S00217-008-0910-2
关键词: Umami 、 Salt (chemistry) 、 Food science 、 Extraction (chemistry) 、 Ethanol 、 Chromatography 、 Taste 、 Chemistry 、 Solvent 、 Aroma 、 Astringent
摘要: The main taste compounds of the water-soluble extract (WSE) dry-cured ham are free amino acids (FAAs) and small peptides. At present there many extraction methods for WSE with pure water, HCl–ethanol, ethanol, alkaline boiled water as solvent. These were studied on basis FAAs, recovery peptides volatile index. Results showed Jinhua extracted using had highest percentage (19.57%) molecular weight 200–300 Da. Most importantly it most similar characteristics to raw during sensory evaluation; salt sweet taste. In addition, was high (36.11%), though method much more effective (37.05%), astringent dominated evaluation. Otherwise, from viewpoint we could see they mainly provide umami Considering interactions between aroma compounds, latter obtained five identified significant differences noted.
springer.com
sci-hub.se 参考文章(30)
Linda M. Bartoshuk, William S. Cain, Claire Murphy, Mutual action of taste and olfaction. Sensory Processes. ,vol. 1, pp. 204- 211 ,(1977)
Fereidoon Shahidi, Flavor of meat, meat products, and seafoods Blackie Academic & Professional. ,(1998)
M-Concepción Aristoy, Fidel Toldrá, Isolation of flavor peptides from raw pork meat and dry-cured ham Developments in food science. ,vol. 37, pp. 1323- 1344 ,(1995) , 10.1016/S0167-4501(06)80236-0
Iqbal Gill, Rosina López-Fandiño, Xavier Jorba, Evgeny N. Vulfson, Biologically active peptides and enzymatic approaches to their production Enzyme and Microbial Technology. ,vol. 18, pp. 162- 183 ,(1996) , 10.1016/0141-0229(95)00097-6
C. Druaux, A. Voilley, Effect of food composition and microstructure on volatile flavour release Trends in Food Science and Technology. ,vol. 8, pp. 364- 368 ,(1997) , 10.1016/S0924-2244(97)01095-9
E Pionnier, E Engel, C Salles, J.L Le Quéré, Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese Food Chemistry. ,vol. 76, pp. 13- 20 ,(2002) , 10.1016/S0308-8146(01)00240-0
MARIA CARERI, ALESSANDRO MANGIA, GERMANA BARBIERI, LUCIANA BOUONI, ROBERTA VIRGILI, GIOVANNI PAROLARI, Sensory property relationships to chemical data of Italian-type dry-cured ham Journal of Food Science. ,vol. 58, pp. 968- 972 ,(1993) , 10.1111/J.1365-2621.1993.TB06090.X
Elena Molina, Mercedes Ramos, Leocadio Alonso, Rosina López-Fandiño, Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes' and goats' milk International Dairy Journal. ,vol. 9, pp. 613- 621 ,(1999) , 10.1016/S0958-6946(99)00131-4
M.A. Sentandreu, S. Stoeva, M.C. Aristoy, K. Laib, W. Voelter, E. Toldra, Identification of Small Peptides Generated in Spanish Dry‐cured Ham Journal of Food Science. ,vol. 68, pp. 64- 69 ,(2003) , 10.1111/J.1365-2621.2003.TB14115.X
C Salles, C Hervé, C Septier, D Demaizières, I Lesschaeve, S Issanchou, J.L Le Quéré, Evaluation of taste compounds in water-soluble extract of goat cheeses Food Chemistry. ,vol. 68, pp. 429- 435 ,(2000) , 10.1016/S0308-8146(99)00213-7