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Extractive components of live mussels during ice storage for 13 days were investigated to determine changes in the quality of the mussels. The quality of live mussels was estimated using a taste active value (TAV), an equivalent umami concentration (EUC), and a hierarchical cluster analysis heat map, which were calculated from the extractive components. The extractive components with TAV greater than 1 were glutamic acid, alanine, adenosine monophosphate, and succinic acid during the storage period and aspartic acid up to day 10, whereas the TAV of glycine and inosine monophosphate was less than 1 after day 3. EUCs decreased from 4.38 mg MSG/100 g on day 0 to 3.28 mg MSG/100 g on day 13. Based on the cluster analysis of the metabolite composition and viable bacterial counts, ice-cold live mussels were divided into three clusters: I (days 0–1), II (days 3–10), and III (day 13). Considering not only the decrease in TAV and EUC but also the results of the cluster analysis, it is suggested that live mussels maintain high quality up to the 1st day of ice storage, and thereafter, the quality will be reduced gradually during storage on ice.

Umami refers to the savoury taste that is mediated by monosodium glutamate (MSG) and enhanced by inosine monophosphate and other nucleotides. Umami foods have been suggested to increase the risk for obesity and metabolic syndrome but the mechanism is not understood. Here we show that MSG induces obesity, hypothalamic inflammation and central leptin resistance in male mice through the induction of AMP deaminase 2 and purine degradation. Mice lacking AMP deaminase 2 in both hepatocytes and neurons are protected from MSG-induced metabolic syndrome. This protection can be overcome by supplementation with inosine monophosphate, most probably owing to its degradation to uric acid as the effect can be blocked with allopurinol. Thus, umami foods induce obesity and metabolic syndrome by engaging the same purine nucleotide degradation pathway that is also activated by fructose and salt consumption. We suggest that the three tastes—sweet, salt and umami—developed to encourage food intake to facilitate energy storage and survival but drive obesity and diabetes in the setting of excess intake through similar mechanisms.

This study investigated the effects of chitosan-carboxymethyl celloluse (CH-CMC) composite and bilayer coating and film on flavor quality of Asian sea bass (Lates calcarifer) fillets during storage at refrigerator for 16 days. In this experiment, different indexes including: sensory evaluation, trimethylamine nitrogen (TMA-N), total viable counts (TVC), free amino acids (FAAs), volatile organic compounds (VOCs), ATP related compounds, and K value were measured. Main reason for off-flavor of treated samples was mainly attributed to the significant inhibition of bacterial growth after death. The initial total viable count (TVC) (log10 CFU/g) in the all samples of fillet was 1.21 log10 CFU/g. TVC in sea bass fillet became lower than 7 log10 CFU/g for BF (bi-layer film) samples throughout the entire storage. The results of FAAs showed that use CH-CMC reduced the accumulation of bitterness-taste. Treated samples decreased slowly with degradation of inosine- 5′- monophosphate (IMP) resulting higher umami intensity and overall acceptability. Synergistic effects of glutamic acid (Glu) and inosine- 5′- monophosphate (IMP) has inhibitory effects on bitter taste in samples. The VOCs including aldehydes, ketones, alcohols, and hydrocarbons were decreased by the CH-CMC coatings and film. Eight key flavor volatile organic compounds, including 3-methylbutanal, hexanal, E-2-hexanal, ethanol, 1-pentanol, 1-hexanol, 2,3 pentanedion, hydroxyl-2-butanone, were identified in all samples. Generally, these results suggested the advantageous potential for CH-CMC film in retarding formation of fishy odor and taste and improving flavor of Asian sea bass compared with coating during entire the storage time, because of good oxygen barriers properties of film and potential properties to crosslink with flavors in order to enhance functionalities of packaging material.

Seaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed. European Commission - European Regional Development Fund Science Foundation Ireland BiOrbic SFI Bioeconomy Research Centre Ireland’s European Structural and Investment Programmes

The cryptophyte Rhodomonas salina is widely used in aquaculture due to its high nutritional profile. This study aims to investigate the effect of salinity and pH on the growth, phycoerythrin concentrations, and concentrations of non-volatile umami taste active compounds of R. salina, using a design of experiment approach. Rhodomonas salina was cultivated in a flat-panel photobioreactor in turbidostat mode in a range of salinity (20–40 ‰) and pH (6.5–8.5). The strain was able to grow steadily under all conditions, but the optimal productivity of 1.17 g dry weight L−1 day−1 was observed in salinity 30 ‰ and pH 7.5. The phycoerythrin concentration was inversely related to productivity, presenting higher values in conditions that were not optimal for the growth of R. salina, 7% of dry weight at salinity 40 ‰, and pH 8.5. The identification of the umami taste of R. salina was based on the synergistic effect of umami compounds 5′-nucleotides (adenosine 5′-monophosphate, guanosine 5′-monophosphate, inosine 5′-monophosphate) and free amino acids (glutamic and aspartic acids), using the equivalent umami concentration (EUC). The results indicated that an increase in pH induces the accumulation of 5′-nucleotides, resulting in an EUC of 234 mg MSG g−1 at a salinity of 40 and pH 8.5. The EUC values that were observed in R. salina were higher compared to other aquatic animals, a fact that makes R. salina promising for further research and application in the food and feed sectors.

Introduction Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range. Methods Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds. Results The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results. Conclusion The current results indicate that a low concentration of capsaicin increases gustatory sensitivity. Implications The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.

Angelica keiskei is a kind of food–medicine plant with many biological effects, which has been used for the production of medicinal tea. In this study, the volatile compounds in Angelica keiskei tea were extracted and analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The aroma profiles of different tea samples were further distinguished by electronic nose (E-nose) combined with principal component analysis (PCA). Then the taste-active components and sensory attributes were also analyzed. A total of 118 aroma components were identified, among which myrcene, β-linalool, octanal, nonanal, (E)-2-nonenal, (Z)-2-nonenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-decenal, and p-cymene were the key odorants, presenting floral, fruity, and fresh flavor. Sensory evaluation showed both leaf and stem teas had lower bitterness and astringency, higher aroma, umami, and sweet aftertaste than the root tea. Correlation analysis revealed the intensity of bitterness and astringency positively correlated with chalcone and free amino acid contents, while negatively correlating with soluble sugar content. The intensity of sweet aftertaste and umami had reverse correlation effect. Angelica keiskei leaf and stem teas are relatively fragrant, umami, and sweet with little bitterness and astringency taste. However, this study gives a thorough view of flavor characteristic of Angelica keiskei medicinal tea.

Pea protein was used to prepare the Maillard reaction products (MRPs) through enzymatic hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness improvement in NaCl solution was observed by the addition of hydrolysates and their MRPs. Low-molecular-weight pea peptides had the strongest effect of saltiness and umami enhancement. The saltiness-enhancing effect of MRPs derived from hexoses was higher than that from pentoses. Molecular weight distribution and amino acid content of MRPs prepared under different time revealed that the hydrolysis of peptides and the initial Maillard reaction of hydrolysis products were dominant at 1 h of thermal reaction. With the extension of heating time, further reaction of small tasty peptides led to a decrease in the saltiness enhancement. The kokumi attribute was mainly contributed by the MRPs of small peptides. When the dosage of MRPs was 0.7% coupled with 0.4% NaCl, the saltiness of the solution was higher than that of the control (0.5% NaCl), which meant that the saltiness was not weakened even when the NaCl concentration was reduced by 20%. The results of the electronic tongue analysis were consistent with that of the sensory evaluation.

The oyster is well-known for its delicious taste and nutritional benefits. However, the taste of oysters in the market is relatively monotonous at present. In order to develop more tastes of oysters, this study explored the taste compounds (organic-acids, 5′-nucleotides and free amino acids) of Pacific oysters (Crassostrea gigas, triploid oyster) obtained from aquaculture at three different salinities (25‰, 28‰ and 32‰). The results showed that the contents of 5′-nucleotides (52.59 mg/100 g) in the test samples from the aquaculture salinity of 28‰ were higher than those in the salinity of 25‰ and 32‰. The contents of free amino acids (1760.47 mg/100 g) in the 32‰ sample were higher than those in the salinity of 25‰ and 28‰ ones. In addition, the taste activity value (TAV) and equivalent umami concentration (EUC) of three samples were calculated. The relationship between EUC and sensory evaluation was also investigated. The results showed that the highest TAV of the major free amino acids and 5′-nucleotides was observed in the 28‰ salinity oyster sample. A positive relationship was established between EUC and sensory score of overall taste as well as umami, respectively. Our results suggested that 28‰ was the optimal aquaculture salinity with regards to the oyster’s taste, and it was the most commonly accepted. The study may be helpful to guide rational development of diversified flavors of oyster.

High-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentration (EUC) and taste activity value (TAV) of the analyzed samples were calculated. The results showed that the content of total free amino acids ranged from 0.57 to 46.67 g/kg in 20 pungent spices. The content of total free amino acids in horseradish was the highest. The content of total 5′-nucleotides ranged from 0.80 to 4.30 g/kg, and chive contains the highest 5′-nucleotide content. Inosine 5′-monophosphate was detected in all 20 pungent spices. The content of total organic acids ranged from 9.37 to 339.58 g/kg. The total organic acids content of fieldmint was the highest (339.58 g/kg). Oxalic acid was detected in 18 pungent spices, except white pepper and chilli. The EUC of fieldmint (37.1 g MSG/100 g) was the highest in all 20 pungent spices, followed with peppermint (24.5 g MSG/100 g), and horseradish (18.4 g MSG/100 g). The TAVs of malic acid, lactic acid and 5′-AMP were higher than 1 in more than 10 spices. Lactic acid were higher than 1 in 13 spices, implying these compounds contributed greater to the flavor of pungent spices. The results of this work will provide references for the application value of pungent spices.

The fifth basic taste—umami—is based on hydrophilic monosodium L-glutamate (L-Glu), and, to a smaller extent, on L-aspartate (L-Asp), which can be found in free form in seaweeds. The umami taste can be elicited by the synergistic effect of 5′-nucleotides, guanosine-5′-monophosphate (GMP), and inosine-5′-monophosphate (IMP). In this work, twelve edible seaweeds, two green (Codium tomentosum, Ulva rigida), six red (Chondracanthus teedei var. lusitanicus, Chondrus crispus, Gracilaria gracilis, Grateloupia turuturu, Nemalion helminthoides, Osmundea pinnatifida), and four brown (Bifurcaria bifurcata, Fucus vesiculosus, Saccorhiza polyschides, Undaria pinnatifida), from the Portuguese seashore, were selected for the analysis of umami amino acids and 5′-nucleotides. To determine the concentrations of umami free compounds, L-Glu, L-Asp, GMP, and IMP, the usual procedure for the preparation of seaweed’s broth was carried out, and the resulting extracts were analyzed by HPLC-DAD. The effect of the seaweed’s pretreatment, oven-dried and lyophilized, was also studied. Results showed that all seaweed species contained free amino acids in broad range, whereas umami 5′-nucleotides were not detected. The lyophilized C. crispus and G. gracilis contained the highest amounts of free L-Glu (627 ± 109 mg (100 g)−1 and 398 ± 67 mg (100 g)−1, respectively) and L-Asp (520 ± 102 mg (100 g)−1 and 270 ± 10 mg (100 g)−1, respectively). Two-factor PCA explained quantitatively (90%) the variance of seaweed species based on umami L-Glu content after different drying techniques applied. The results indicate that lyophilization constitutes a superior procedure for increasing the umami potential in most of the selected seaweeds.

In order to investigate the effect of NaCl levels (1.5%, 3.5%, 5.5% and 13%) on the taste and texture of dry-cured ham, TPA, myofibril ultrastructure, proteolysis index and free amino acids were evaluated. The proteolysis index (30.76% ± 2.05–11.88% ± 1.90), cohesiveness (0.74 ± 0.04–0.60 ± 0.01), springiness (0.83 ± 0.03–0.71 ± 0.04), and the total free amino acids (9885.3 mg/100 g ± 677.98–3505.15 mg/100 g ± 378.20) decreased with the increase of salt addition, while the hardness (8701.99 g ± 513.37–12057.53 g ± 783.89) and adhesiveness (− 15.73 ± 2.53 to − 32.01 ± 4.95) increased with the increase of salt addition. The myofibril ultrastructure indicated that hams with higher proteolysis index (> 20%) showed more obvious degradation of M-line and Z-disk, and more disordered fiber structure, which was closely related to the degradation of myofibrillar proteins (actin, desmin and troponin-T). Among four groups, the dry-cured ham with 5.5% salt had the highest levels of moisture (45.73% ± 1.13) and umami amino acids (1422.77 mg/100 g ± 119.87), as well as the lowest chewiness (3346.89 ± 121.19). The ham with 5.5% salt also had higher sensory scores of texture (4.83 ± 0.1), taste (5.50 ± 0.2) and overall acceptance (5.51 ± 0.09) as compared to the ham added with other salt levels. These results indicated that 5.5% NaCl treatment showed positive effects on the texture and taste of dry-cured ham, which meets the consumer's demand for dry-cured meat products.

We investigated the effects of different heating conditions on the texture and extractive compounds of meat derived from each part of the yellowtail Seriola quinqueradiata fish. Heating conditions had a tendency to affect the hardness and sample thickness of the dorsal ordinary muscle (OM) and dark muscle (DM). Heating did not significantly affect the inosine monophosphate level in OM. However, low-temperature/long-time (LTLT) heating (63 °C for 30 min) decreased these levels in DM compared with unheated sample. The hypoxanthine levels in OM and DM subjected to LTLT heating were also significantly higher than those of unheated samples. Free amino acid and ammonia levels in each part remained unchanged after heating, except for the levels of three amino acids in DM. OM and DM with LTLT had higher and lower taste-active values of equivalent umami concentrations than with high-temperature/short-time heating (85 °C for 90 s and 75 °C for 60 s), respectively. Therefore, under LTLT, yellowtail meat has a more tender texture owing to less shrinkage, and umami intensity is much stronger in OM but weaker in DM.

Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed an attractive yellowish-brown overall color. SMPL’s pH marginally increased during storage and finally equilibrated to the pH of sigumjang, 5.5, on day 14. The amino-type nitrogen content of SMPL increased linearly during the marination period. Due to the lower extractability and higher pH compared to the control, the volume of myofibrillar fragments in SMPL decreased during the marination period. SMPL showed an increase in free amino acids related to umami (Asp and Glu) and sweet (Ser, Thr, Ala and Gly) tastes compared to the control. These may indicate improvement of sensory qualities of SMPL. The results also provide valuable information for the use of sigumjang in the development of novel meat products.

Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by culturing Aspergillus oryzae on nori Pyropia yezoensis. In the present study, we prepared nori koji by culturing A. oryzae on high- and low-quality noris and then mixing this preparation with additional dried nori. Suitable fermentation conditions for increasing the taste-active components of the nori mixed with nori koji were investigated. The mixture of nori and koji prepared from high-quality nori, with added water, cultured for 120 days at 10 °C, provided the greatest increase (7 times) in free amino acids. The changes in taste after culturing the nori and koji mixture were evaluated using a taste-sensing system. The sourness score of the nori and koji mixture increased significantly, but the scores for other attributes such as bitterness and umami richness did not increase after culture. The present study has demonstrated a clear increase in the free amino acid content of nori and a modification in the taste score by aging the culture with nori koji. These results will encourage the development of ‘aged seaweed,’ a novel value-added product with nutritional and taste elements modified using seaweed koji.

The green microalga Chlorella vulgaris is a promising source of proteins of high nutritional value for the food industry. The present study aims to improve the recovery of proteins and umami free amino acids from C. vulgaris by exploring the use of ultrasound following multiple approaches including ultrasound-assisted single solvent extraction, ultrasound-assisted sequential solvent extraction and ultrasound-assisted enzymatic extraction. Ultrasound-assisted single solvent extraction using an alkaline solvent during 10 min provided equivalent protein recoveries to those obtained in control experiments macerating the biomass during 18 and 24 h. Ultrasound-assisted sequential solvent extraction using 0.4 M NaOH followed by 0.4 M HCl achieved a protein recovery of 79.1 ± 5.3%, 1.32-fold higher than the control experiments without ultrasound for 1 h. Ultrasound-assisted enzymatic extraction using lysozyme resulted in protein recoveries ranging from 33 to 42%, and these extracts also contained a high percentage of umami free amino acids. Ultrasound-assisted enzymatic extraction with protease enhanced the recovery of proteins (58–82%), although the extracts had low percentage of umami free amino acids. The scanning electron microscopy imaging revealed that ultrasound-assisted solvent extraction and ultrasound-assisted enzymatic extraction significantly changed the morphology of the cell surface. European Commission

Previous studies have described a number of protein tyrosine kinases (epidermal growth factor receptor, ErbB2, ErbB3, and c-kit) to be expressed in taste bud cells, their innervating nerves, and in developing taste papillae. Immunohistochemical staining of mouse taste buds was performed to characterize the expression patterns of the c-kit receptor in taste. Here we demonstrate that c-kit positive cells are exclusively co-localized with T1R3 (which forms one half of the receptors for sweet and umami taste) in adult taste cells. This implies that c-kit+ cells are primarily taste cells that respond to sweet and umami, but not to bitter, sour, or salty. These data indicate that the control of c-kit activation may be important for proper taste bud formation and may aid in the maintenance of this specific mature taste cell subpopulation. Further characterization of the functional role of c-kit in taste may lead to superior taste cell cultures or organoids, and elucidate mechanisms of taste cell regulation.

Fifteen potato genotypes were evaluated for flavor and related components using sensory analysis, metabolite analysis, and an instrumental measurement of hardness over two growing seasons. Bake and boil cooking methods were also compared. Several sensory attributes had a significant variation in both years, where positive or negative correlations to overall quality determined desirable or undesirable attributes, respectively. Desirable attributes in both years were potato-like and mealy texture, while undesirable attributes were bitter, earthy, and other off-flavors. Significant desirable attributes limited to a single season were buttery, creamy, and sweet. Significant undesirable attributes restricted to a single season were aroma intensity and woody. Relative amounts of metabolites across genotype and cooking methods were significantly different for 14 metabolites in 2015 and 30 metabolites in 2016. Metabolites consisted of hydrocarbons, terpenes, alcohols, an acid, furans, aldehydes, ketones, as well as halogenic, nitrogenous, and sulfurous compounds. Flavor is an inherently complex phenotypic trait that is difficult to assess without subjective sensory analysis, however, flavor biomarkers may enable objective high-throughput flavor phenotyping. Candidate metabolites for potato flavor biomarkers found in this study include furfural for buttery, potato-like, and umami; 2-ethylfuran, 2-pentylfuran, isomenthone, methional, 2-phenylacetaldehyde, dimethyl trisfulfide, and 2,2,3,4-tetramethylpentane for potato-like; 3-methylpentane for aroma intensity, bitter, earthy, woody, and other off-flavors; 2-methoxy-3-propan-2-ylpyrazine for aroma intensity; 3,4,5-trimethyl-2-cyclopenten-1-one for bitter; pentan-1-ol for earthy; 2-pentylfuran, (E)-hept-2-enal, pentanal, and (E)-2-methylpent-2-en-1-ol for woody; and 5-methylhexan-2-one for other off-flavors. Further, instrumental measurements of hardness were negatively correlated to mealy texture. Biomarkers, if validated, have the potential to enable objective flavor phenotyping, which would allow for more efficient flavor improvement within conventional breeding programs.

Currently, some cases about the expression of flavor peptides with microorganisms were reported owing to the obvious advantages of biological expression over traditional methods. However, beefy meaty peptide (BMP), the focus of umami peptides, has neither been concerned in its safe expression nor its overproduction in fermenter. In this study, multi-copy BMP (8BMP) was successfully auto-inducibly expressed and efficiently produced in Bacillus subtilis 168. First, 8BMP was successfully auto-inducibly expressed with srfA promoter in B. subtilis 168. Further, the efficient production of 8BMP was researched in a 5-L fermenter: the fermentation optimized by Pontryagin's maximum principle obtained the highest 8BMP yield (3.16 g/L), which was 1.2 times and 1.8 times than that of two-stage feeding cultivation (2.67 g/L) and constant-rate feeding cultivation (1.75 g/L), respectively. Overall, the auto-inducible expression of 8BMP in B. subtilis and fermentation with Pontryagin's maximum principle are conductive for overproduction of BMP and other peptides.

Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In this review, we focus on a potentiometric taste sensor that we developed and fabricated using lipid polymer membranes. The taste sensor can measure the taste perceived by humans and is called an electronic tongue with global selectivity, which is the property to discriminate taste qualities and quantify them without discriminating each chemical substance. This property is similar to the gustatory system; hence, the taste sensor is a type of biomimetic device. In this paper, we first explain the sensing mechanism of the taste sensor, its application to beer evaluation and the measurement mechanism. Second, results recently obtained are introduced; i.e., the application of the senor to high-potency sweeteners and the improvement of the bitterness sensor are explained. Last, quantification of the bitterness-masking effect of high-potency sweeteners is explained using a regression analysis based on both the outputs of bitterness and sweetness sensors. The taste sensor provides a biomimetic method different from conventional analytical methods.

Like olfaction, the sense of taste allows the detection and discrimination of chemicals in the environment. However, while olfaction is specialized in the detection of volatile chemicals, taste is restricted to the detection of contact-chemicals. Two families of mammalian taste receptors, T1R and T2R, involved in recognition of sweet, umami (the taste of monosodium glutamate) and bitter stimuli have been identified and characterized. Although much progress has been made in studies on the basic mechanisms of taste recognition and signal transduction in mammals, we are still far from a full understanding of different taste qualities. This review presents a current perspective on sweet, bitter and umami taste receptors and their signal transduction mechanism. We also discuss the evolution of taste and taste-related molecules.

Seaweeds are traditionally used as food or flavor enhancer worldwide. The present work describes efficient extraction procedures for recovery of umami and total free amino acids (FAAs) from three seaweeds including Saccharina latissima, Palmaria palmata, and Fucus evanescens. Both conventional and enzyme-assisted extractions were found to be efficient in recovering umami and total FAAs, while enzyme-assisted extraction significantly enhanced the yield values. The Box–Behnken experimental design revealed that an extraction temperature of 47 °C, time of 30 min, and solvent (water) volume of 50 mL result in optimal recovery of umami taste FAAs in conventional extraction, while an enzyme treatment of β-glucanase in combination with Flavourzyme having a concentration of 2.5% v/w, initial pH 7, incubation temperature 50 °C, and time 60 min was optimal for the enzyme-assisted extraction. With the conventional extraction, the highest umami and total FAAs (2.76 ± 0.13 and 14.24 ± 0.74 mg g−1, respectively) were recovered from F. evanescens, while, the enzyme-assisted extraction resulted in the highest recovery from P. palmata (4.71 ± 0.51 and 22.31 ± 0.59 mg g−1, respectively). Umami enhancing 5′-mononucleotides were not found at detectable levels in any seaweeds.

Bone marrow extracts (BME) are good flavor enhancing substance. Three types of BME (from porcine, chicken and bovine) were treated by enzymatic hydrolysis or Maillard reaction. To explore their effects on soup taste, they were added into chicken and non-chicken soups. The contents of free amino acids, nucleotides, peptides and soluble solids in the soup were measured and the taste activity value and equivalent umami concentration value were calculated, in addition to sensory evaluation. These parameters were weighted according to a certain ratio. Most taste-active substances increased upon enzymatic hydrolysis, while reached their maximum values after Maillard reaction. In addition, the presence of chicken alleviated bitter and fatty tastes in soups added with bone extracts, thus causing the soup to be more flavorful. Sensory evaluation results revealed that umami and kokumi tastes of soups supplemented with Maillard reaction-treated bone marrow extracts were more intense.

A quantitative equation of umami intensity based on sensory evaluation was established and verified in this study using Steven’s law. The method was applied to establish the relationship between the perceived umami intensity (UI) and the concentration of monosodium glutamate (CMSG) using magnitude estimation by 30 panelists. After total rescaling, the proposed formula was verified by evaluating the umami intensity of Takifugu obscurus and Ctenopharyngodon idella combined with paired comparison test by 12 panelists. As a result, a logarithmic linear regression was performed. The UI values of both muscle and broth were significantly higher for Takifugu obscurus (muscle: 31.28 ± 0.20, broth: 37.83 ± 0.32) than Ctenopharyngodon idella (muscle: 26.66 ± 0.21, broth: 26.66 ± 0.21). A significant higher UI value was observed in T. obscurus broth compared to muscle. This method was proved to be a quantitatively evaluation way to measure the overall umami intensity of foods rather than the accurate contents of the umami substances using a reliable sensory quantitative equation.

Potassium chloride (KCl) has proven useful as a salty taste replacer to help reduce dietary sodium. But unlike sodium, which in simple aqueous solutions blocks the perception of bitterness of selected compounds, KCl does not blocker bitterness. We tested the ability of potassium to block bitterness in a more complex translational system by presenting model chicken broths to healthy adults. Broths were presented in three added salt conditions: (1) no added salt, (2) salted with sodium chloride (NaCl), or (3) salted with KCl. To create a model bitter off-taste, four concentrations of l-tryptophan (l-tryp, present in chicken meat) were added to each broth. In Experiment 1, the base broth consisted of chicken flavor only. In Experiment 2, the base broth was more complex, containing savory (umami) ingredients. In both experiments, subjects rated broths with either added NaCl or KCl as saltier than unsalted broths. Only NaCl, however, suppressed bitterness (by about 30%, across a wide range of l-tryp concentrations). Accordingly, when complex foods have sodium reduced and potassium increased to balance salty taste, the bitterness reducing properties of sodium will need to be replaced independently, since potassium does not share this effect.

This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4 °C and 0% brine (i.e., water) (LTSF); (2) 4 °C and 16% w/w brine (LTSH); (3) 25 °C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4 °C, a temperature much lower than the normal temperature range like 25 °C for natural microbial growth and performance). Compared to CRTH, LTSF had a two-fold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF > LTSH > CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4 °C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03742-5) contains supplementary material, which is available to authorized users.

In recent years Takifugu rubripes has been increasingly popular among people base on its good taste. Cathepsin L was related to the formation of amino acids and small peptides. This study described the biochemical characterization of Cathepsin L and its role in the taste formation of Takifugu rubripes. Cathepsin L gene from Takifugu rubripes tissues was cloned successfully, and Cathepsin L with molecular masses of 46 kDa was isolated and enzymatically characterized. This enzyme reached its highest activity at 40 °C and pH 5.5. Cu2+ and Mn2+ ions reduced the activity of Cathepsin L, but Fe3+ and Ca2+ ions prominently increased its activity when the final concentrations of metal ions were 1 mM and 5 mM, respectively. The addition of phenylmethanesulfonyl fluoride gradually decreased the enzyme activity over 0.5 mM. 200–3000 KDa fraction from Takifugu rubripes muscle after Cathepsin L hydrolysis showed the stronger kokumi and umami taste, especially kokumi. In this study, the recombinant Cathepsin L from Takifugu rubripes could play a role in flavor formation and be applied in flavor studies through the degradation of animal proteins.

Takifugu obscurus is popular in Asian markets because of its delicious taste and high nutrition. The fish heads and bones which account for a significant proportion of whole fish, are rich in protein. The objective of this study was to investigate umami and bitterness profile of protein hydrolysates from cultured Takifugu obscurus by-products. In order to obtain hydrolysates with higher the degree of hydrolysis (DH) and better sensory characteristic, its hydrolysis condition was optimized using a response surface methodology (RSM). The model equations for the effects of temperature, pH and enzyme/substrate ratio (w/w, %, smashed head and bone as substrate) on DH, umami and bitterness were proposed. Protamex as the suitable enzyme was used to improve the taste profile of hydrolyzed product. The optimized model was significant and produced an experimental value (DH 48.62 ± 0.67, umami 5.25 ± 0.42 and bitterness 2.34 ± 0.39) in good agreement with the predicted value (49.21%, 5.50 and 2.04). The hydrolysate exhibited higher free amino acids (1733.19 mg/100 g) than the untreated sample (267.49 mg/100 g). The results indicate that protein hydrolysates from Takifugu obscurus by-products may potentially serve as a good source of desirable peptide and amino acids and can be used as the precursor of seafood flavoring agent.

Purpose of Review We summarize neuroimaging findings related to processing of taste (fat, salt, umami, bitter, and sour) in the brain and how they influence hedonic responses and eating behaviors and their role in obesity. Recent Findings Neuroimaging studies in obese individuals have revealed alterations in reward/motivation, executive control/self-regulation, and limbic/affective circuits that are implicated in food and drug addiction. Psychophysical studies show that sensory properties of food ingredients may be associated with anthropometric and neurocognitive outcomes in obesity. However, few studies have examined the neural correlates of taste and processing of calories and nutrient content in obesity. Summary The literature of neural correlated of bitter, sour, and salty tastes remains sparse in obesity. Most published studies have focused on sweet, followed by fat and umami taste. Studies on calorie processing and its conditioning by preceding taste sensations have started to delineate a dynamic pattern of brain activation associated with appetition. Our expanded understanding of taste processing in the brain from neuroimaging studies is poised to reveal novel prevention and treatment targets to help address overeating and obesity.

In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.

Effects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of the Labeo rohita head (LRH) protein hydrolysate was investigated. US and MW pretreatments increased the protein recovery, MSG-like amino acid and flavour 5′-nucleotide contents, equivalent umami concentration (EUC) and antioxidant activities of LRH protein hydrolysates significantly (p 0.05). The highest recovery yield of LRH protein hydrolysate (69.75%) was obtained with the MW pretreatment followed by the protamex hydrolysis, while the highest EUC (41.82 g monosodium glutamate (MSG)/kg) was yielded with the combination of the US pretreatment and the flavourzyme hydrolysis. These results indicate that US and MW pretreatments can help to enhance the recovery yield, umami taste compound content and antioxidant activities of the LRH protein hydrolysate. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03663-3) contains supplementary material, which is available to authorized users.

Potato is cultivated worldwide and constitutes a substantial component of the global population’s diet. Potato tubers are rich in carbohydrates and certain vitamins, minerals, phenolic acids, flavonoids, anthocyanins, and other bioactive compounds. The cooking process makes potatoes palatable by inducing changes in chemical composition. Nutritional value is enhanced through increased digestion and bioavailability of nutrients. Food safety and sensory qualities including taste, texture, and flavor are improved during cooking. Other chemical constituents in tubers, such as glycoalkaloids, phenolic, and umami compounds, contribute to potato flavor. Cooking methods such as boiling, baking, microwaving, and frying can alter nutritional value and lead to the formation of anti-nutrient compounds, including acrylamide. Recently published articles have shown that there are many ways to decrease undesirable reactions during cooking while enhancing nutrient bioavailability, specifically through the use of relatively low cooking temperatures and shorter cooking times, and cooking under vacuum. This review focuses on the changes during cooking in compounds that contribute to the nutritional content of potatoes.

The original version of this article unfortunately contained mistakes. The necessary corrections are given below.

The first thousand days of life from conception have a significant impact on the health status with short, and long-term effects. Among several anthropometric and maternal lifestyle parameters birth weight plays a crucial role on the growth and neurological development of infants. Recent genome wide association studies (GWAS) have demonstrated a robust foetal and maternal genetic background of birth weight, however only a small proportion of the genetic hereditability has been already identified. Considering the extensive number of phenotypes on which they are involved, we focused on identifying the possible effect of genetic variants belonging to taste receptor genes and birthweight. In the human genome there are two taste receptors family the bitter receptors (TAS2Rs) and the sweet and umami receptors (TAS1Rs). In particular sweet perception is due to a heterodimeric receptor encoded by the TAS1R2 and the TAS1R3 gene, while the umami taste receptor is encoded by the TAS1R1 and the TAS1R3 genes. We observed that carriers of the T allele of the TAS1R1-rs4908932 SNPs showed an increase in birthweight compared to GG homozygotes Coeff: 87.40 (35.13–139.68) p-value = 0.001. The association remained significant after correction for multiple testing. TAS1R1-rs4908932 is a potentially functional SNP and is in linkage disequilibrium with another polymorphism that has been associated with BMI in adults showing the importance of this variant from the early stages of conception through all the adult life.

Over-nutrition is a major driver of obesity, but the mechanisms that promote and perpetuate it remain poorly understood. A recent study explores a role for umami taste in driving leptin resistance, hyperphagia and hypothalamic inflammation via overproduction of uric acid.

Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste.

The effects of the Maillard reaction precursors derived from different degree of hydrolysis (DH 5–25%) of bovine bone marrow extract (BBME) on aroma components, taste active substances, and sensory characteristics were investigated. In addition to the sensory evaluation, volatile compounds and umami taste compounds in the Maillard reaction products (MRPs) derived from enzymatic hydrolyzed bovine bone marrow extract (EH-BBME) were analyzed by gas chromatography–olfactrometry–mass spectrometry, and high-performance liquid chromatography, respectively. The 10% of DH resulted in the optimal MRPs, which had high amounts of meaty aroma compounds (methional, octanal, nonanal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-acetylthiophene, etc. 332.41 ng/g), umani taste-active compounds (umami taste amino acids, 3.21 g/L; nucleotide, 20.80 g/L; peptides, 7.22 g/100 g

Background/objective: Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure. Subjects/methods: A taste database including 467 foods’ sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ’s reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2). Results: Correlations of dietary taste patterns ranged from 0.39–0.68 between FFQ and 24hR (p < 0.05). Urinary Na levels, but not N levels, were positively associated with % energy intake from ‘salt, umami & fat’ tasting foods (Na; FFQ, r = 0.24, 24hR, r = 0.23, p < 0.001, N; FFQ, r = 0.08, p = 0.1394, 24hR, r = 0.05, p = 0.3427). Conclusions: The FFQ’s reliability against 24hR was acceptable to good for ranking of adults’ dietary taste patterns. Associations between dietary taste patterns and urinary Na and N were similar for FFQ and 24hR. These findings suggests that both FFQ and 24hR can be used in combination with our taste database, to investigate potential relationships between dietary taste patterns and subgroups at risk of obesity and chronic diseases such as cardiovascular disease.

Studies of changes in taste threshold, perceived intensity, liking, and preference during pregnancy were reviewed, because such changes have the potential to negatively impact nutrient intake in pregnant women. Medline and Web of Science were searched; eligibility was based on inclusion, exclusion, and quality criteria. Fourteen articles were included: 5 reported taste thresholds, 8 taste intensity, and 13 liking/preferences. Articles addressed sweet, salty, sour, and bitter, not umami. Results of self-reported changes suggested that many women experienced some sort of alteration in taste during pregnancy. Studies with real stimuli demonstrated that the only consistent finding for taste thresholds was that pregnant women showed higher thresholds for bitterness in their first trimester. For taste intensity, no consistent differences between pregnant women and controls were observed. However, over the course of pregnancy, salty intensity seemed to decrease, the intensity of other tastes did not change. During pregnancy, higher saltiness was liked more and salty snacks were consumed more, particularly in the second and/or third trimester. Drinks with lower sweetness were preferred and intake of sweet snacks was highest in the second trimester. Preference for sour and bitter did not seem to be affected. Self-reports suggested that many women experienced some taste changes during pregnancy, while changes based on studies with real stimuli were limited. Many women experienced a higher threshold for bitter perception in the first trimester, a preference for sweet snacks in the second trimester, and higher saltiness appetite in the second and third trimester of pregnancy, which may have nutritional consequences.

Nonvolatile taste active compounds, including free amino acids (FAAs), 5′-nucleotides, betaine, soluble sugars, trimethylamine oxide and organic acids of wild and cultured mud crab Scylla paramamosain were examined. The main taste in mud crab (MC) is derived from the FAAs, 5′-nucleotides, betaine, and organic acids, based on the fact that these compounds have a taste activity value (TAV) > 1. Wild MCs had a higher content of total FAAs, 5′-nucleotides, betaine, and organic acids in meat compared with cultured animals. However, no differences in the taste active compound levels were observed in the gonads of wild and cultured MCs, with betaine being the exception (wild crab > cultured crab). The total concentrations of FAAs in MC ranged from 12.71 to 36.94 mg/g. Monosodium glutamate (MSG)-like FAAs were primarily contributed by glutamic acid, and ranged from 0.71 to 0.93 mg/g. The concentrations of 5′-nucleotides were 1.10–2.24 mg/g, in which 5′-inosine monophosphate (IMP) and 5′-adenosine monophosphate (AMP) were the predominant TAVs (TAV > 1). The total concentrations of organic acids in MC were 2.41–11.10 mg/g, in which lactic and succinic acid in meat, and citric acid and succinic acid in female gonads were the main organic acids. The gonads were observed to have higher concentrations of 5′-nucleotides and organic acids compared with crab meat, with the equivalent umami concentration in gonads being higher than that in crab meat. In conclusion, wild MCs contained more active-taste nonvolatile flavor components relative to those detected in cultured MCs.

Shiitake mushroom stipes, the main by-products during mushroom processing, were often abandoned as waste. For the full utilization of the stipes, the main nutrients, minerals, free amino acids, non-volatile and volatile compounds in the stipes of shiitake mushroom were investigated. Results showed that the stipes contained 82.94 g/kg fiber and 439.56 g/kg carbohydrate, which were significantly higher than that in caps, and calcium content in stipes (370.10 g/kg) was significant higher than that in caps. 18 amino acids and the ratio of essential and nonessential amino acids in stipes were more closely to model protein than those in caps, while taste amino acids contents and flavor 5ʹ-nucleotides in stipes were significantly lower than those in caps, and equivalent umami concentration in stipes was one-fifth of that in caps. In addition, the main volatile compounds showed no significant difference in both stipes and caps. Thus, the stipes were more nutritional than caps in the contents of fiber, carbohydrate and calcium, and could be used as dietary ingredients to enrich them for health benefit.

When participants eat foods, they direct their attention to the particular taste quality that is the target of evaluation and subsequently perceive the intensity of the attended taste quality. We defined the ease with which participants pay attention to a particular taste quality as the “noticeability” of that quality. In our previous study, Japanese participants evaluated noticeability and intensity of five fundamental taste qualities (sweetness, umami, saltiness, sourness, and bitterness) under open- and closed-nostril conditions, using a popular traditional Japanese confection, yokan. The correlation between noticeability and intensity of sweetness was significantly reduced when participants were tested with open nostrils. Therefore, we hypothesized that high familiarity with a food and its olfactory information is necessary to decrease the correlation between these two scales. In order to verify this hypothesis, we asked Japanese and German participants, who have different food cultures, to subjectively evaluate yokan, which is familiar to Japanese but unfamiliar to Germans. In a control condition, marshmallows were used which are familiar to all participants. Participants consumed each food under open- and closed-nostril conditions and evaluated the noticeability and intensity of the five fundamental taste qualities. There were significant differences between the participants’ groups as the correlation between noticeability and intensity was reduced significantly only for sweetness of a familiar food under open-nostril condition. These results support our hypothesis that high familiarity with a food and its olfactory information might be necessary to decrease the correlation between noticeability and intensity of a particular taste quality. This finding suggests that perception of a food is influenced by its familiarity and retronasal aroma. These results suggest when a food is unfamiliar, the noticeability and intensity of a particular taste quality are not much altered by the retronasal aroma, but when a food is highly familiar, retronasal aroma serves to decouple noticeability and intensity of a given taste quality.

To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-018-3040-2) contains supplementary material, which is available to authorized users.

In mammals, taste buds typically contain 50-100 tightly packed taste-receptor cells (TRCs), representing all five basic qualities: sweet, sour, bitter, salty and umami. Notably, mature taste cells have life spans of only 5-20 days and, consequently, are constantly replenished by differentiation of taste stem cells. Given the importance of establishing and maintaining appropriate connectivity between TRCs and their partner ganglion neurons (that is, ensuring that a labelled line from sweet TRCs connects to sweet neurons, bitter TRCs to bitter neurons, sour to sour, and so on), we examined how new connections are specified to retain fidelity of signal transmission. Here we show that bitter and sweet TRCs provide instructive signals to bitter and sweet target neurons via different guidance molecules (SEMA3A and SEMA7A). We demonstrate that targeted expression of SEMA3A or SEMA7A in different classes of TRCs produces peripheral taste systems with miswired sweet or bitter cells. Indeed, we engineered mice with bitter neurons that now responded to sweet tastants, sweet neurons that responded to bitter or sweet neurons responding to sour stimuli. Together, these results uncover the basic logic of the wiring of the taste system at the periphery, and illustrate how a labelled-line sensory circuit preserves signalling integrity despite rapid and stochastic turnover of receptor cells.

Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6. Participants asked to rate each item in terms of desire to consume on a 5-point Likert scale. Preoperative demographics are as follows: 77 women/23 men, mean age 40.8 ± 12 years, and mean BMI 42.46 ± 6.7 kg/m2. Mean 6-month PO % total body weight loss (%TBWL): 24 ± 6.2%. Preferences for bitter, salty, umami, fatty, sour, spicy, and sweet decreased significantly from baseline to PO day 6 (p

The taste information contributes to evaluate the quality and nutritional value of food before it is ingested, and thus, is essential for maintaining nutritive homeostasis within the body. Recent studies revealed that taste sensitivity is modulated by humoral factors such as hormones. Angiotensin II is a key hormone regulating sodium and water balance. Investigations of its involvement in the taste system revealed that angiotensin II suppresses the gustatory NaCl responses (amiloride-sensitive component) and enhances sweet taste sensitivity without affecting umami, sour, and bitter responses in mice. These results suggest that taste modulation by angiotensin II may play important roles in maintaining electrolyte and glucose homeostasis. This review focuses on the molecular mechanisms of salty taste perception and its modulation through the angiotensin II signaling to work out novel strategies to control food intake influencing metabolic consequences.

This study compared the perception of and preference for seven bulgogi marinade sauces between Korean and Japanese consumers. Flash profiling (10 panelists each) and consumer test (97 Japanese and 102 Koreans) were conducted. Results showed that both Korean and Japanese panelists perceived the samples similarly but described using different terms. There were significant crosscultural differences in most liking and just-about-right attributes, except texture liking and sweetness. Both consumer panelists preferred sweeter samples, but Japanese consumers rated liking for less sweet samples higher than Korean consumers. Japanese consumers considered strong saltiness, umami, and soy sauce flavor as “just-about-right,” whereas Korean consumers considered the same levels as “much too strong”. Familiarity showed a significantly positive correlation with both Korean and Japanese consumers’ liking, but authenticity was only significantly correlated with Korean consumers’ liking. This indicates that perception of authenticity might not have a strong impact on Japanese consumers’ liking.

Eight non-centrifugal cane brown sugars were compositionally differentiated by their sugar, amino acid, mineral, phenolic, and volatile aroma components. Their taste and aroma profiles were generated using two electronic sensing techniques, namely, a potentiometric electronic tongue (e-tongue) and a mass spectrometry (MS)-based electronic nose (e-nose). The nutritional and phenolic contents varied in brown sugars and influenced relative taste values for sweetness, umami, astringency, and bitterness. Various composition–taste correlations, including both contributive and negative associations, were discovered, whereas minerals and phenolics had a positive effect on astringency and bitterness. Brown sugars were also composed of different formations of volatile aroma components, predominantly acetaldehyde, ethanol, acetic acid, butanoic acid, 2,5-dimethyl pyrazine, and 2,6-dimethyl pyrazine. Hyphenated MS-based e-nose sensing differentiated brown sugars in more detail and generated important discriminant chemical markers for those aroma compounds in the multivariate PCA statistical model, viz., m/z 42 and 43 (acetaldehyde), 46 (ethanol), 55 and 73 (butanoic acid), 60 (acetic acid), and 94, 108, and 122 (pyrazines).