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Contribution of the retronasal odor of soy sauce to salt reduction
Journal of Food Science ( IF 3.9 ) Pub Date : 2020-07-11 , DOI: 10.1111/1750-3841.15332
Mariko Manabe 1 , Ryoichi Sakaue 2 , Akio Obata 2
Affiliation  

The characteristic odor of soy sauce has been reported to enhance saltiness. However, soy sauce is used not only as a sauce that is added directly to food, but also as a seasoning. In addition, some of the aromatic compounds that contribute to the soy sauce odor change during cooking or heating. In the present study, the effects of the retronasal odor of uncooked and cooked soy sauce on the enhancement of saltiness and palatability of a low-salt solution were sensory evaluated. A probit analysis indicated that the saltiness-enhancing effect of the odor of 15% uncooked soy sauce was lost by heating. The odors of soy sauce boiled for 10 min (cooked SS) and the residue of soy sauce heated at 200 °C for 1 min improved the palatability of the low-salt solution. Gas chromatography (GC) analyses, namely, GC-olfactometry and GC-mass spectrometry, showed that one active candidate aromatic component of soy sauce contributing to saltiness enhancement was 3-methyl-1-butanol (3-Me-BuOH). The saltiness-enhancing effects of cooked SS could be restored by adding 3-Me-BuOH, as assessed by the sensory evaluation. These data demonstrated that 3-Me-BuOH contributes to saltiness enhancement. PRACTICAL APPLICATION: We found that the odor of cooked soy sauce could improve the palatability of low-salt food. Although the saltiness-enhancing effect provided by the odor of uncooked soy sauce was lost, the saltiness-enhancing effect of the odor of cooked soy sauce can be partially restored by adding 3-methyl butanol. Thus, not only the odor of unheated soy sauce but also the odor of heated soy sauce following addition of 3-methyl butanol may be useful for developing palatable salt-reduced food.

中文翻译:

酱油鼻后气味对减盐的贡献

据报道,酱油的特有气味会增加咸味。然而,酱油不仅用作直接添加到食物中的酱汁,还用作调味料。此外,一些导致酱油气味的芳香化合物在烹饪或加热过程中会发生变化。在本研究中,对未煮熟和煮熟的酱油的鼻后气味对增强低盐溶液的咸味和适口性的影响进行了感官评估。概率分析表明,15% 生酱油气味的咸味增强作用因加热而丧失。酱油煮10分钟(熟SS)的气味和200°C加热1分钟的酱油残渣提高了低盐溶液的适口性。气相色谱 (GC) 分析,即 GC-嗅觉测定法和 GC-质谱法,表明酱油中一种有助于增加咸味的活性候选芳香成分是 3-甲基-1-丁醇 (3-Me-BuOH)。根据感官评价,可以通过添加 3-Me-BuOH 来恢复煮熟的 SS 的咸味增强效果。这些数据表明 3-Me-BuOH 有助于增加咸味。实际应用:我们发现熟酱油的气味可以提高低盐食物的适口性。虽然生酱油的气味所提供的咸味增强作用已丧失,但加入3-甲基丁醇可部分恢复熟酱油气味的咸味增强作用。因此,不仅未加热酱油的气味而且加入3-甲基丁醇后加热酱油的气味可用于开发可口的减盐食品。
更新日期:2020-07-11
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