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Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste.
Reis Rocha, Renata Abadia; Reis Rocha, Lenízy Cristina; Ribeiro, Michele Nayara; Lima Ribeiro, Ana Paula; Alves da Rocha, Roney; Souza Carneiro, João de Deus.
Afiliação
  • Reis Rocha RA; Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
  • Reis Rocha LC; Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
  • Ribeiro MN; Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
  • Lima Ribeiro AP; Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
  • Alves da Rocha R; Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
  • Souza Carneiro JD; Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
J Food Sci ; 86(3): 1022-1032, 2021 Mar.
Article em En | MEDLINE | ID: mdl-33615480
The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijão cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijão cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. PRACTICAL APPLICATIONS: The complexity of the food matrix plays a significant role in the perception of salty taste in sodium-reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Solanum tuberosum / Queijo / Cloreto de Sódio na Dieta / Aromatizantes / Produtos da Carne Limite: Animals / Humans Idioma: En Revista: J Food Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Solanum tuberosum / Queijo / Cloreto de Sódio na Dieta / Aromatizantes / Produtos da Carne Limite: Animals / Humans Idioma: En Revista: J Food Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos