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1. Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3

Author:
Jincui Chang; Xue Li; Yi Liang; Tao Feng; Min Sun; Shiqing Song; Lingyun Yao; Huatian Wang; Feina Hou
Source:
Food chemistry 2023 v.401 pp. 134163
ISSN:
0308-8146
Subject:
taste; taste receptors,   etc   ; Hypsizygus marmoreus; chickens; food chemistry; hydrogen; hydrolysates; hydrophobicity; mushrooms; peptides; savory; sensory evaluation; umami;     Show all 13 Subjects
Abstract:
... Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which might be contributed by amino acids and umami peptides. Umami peptides have been widely studied, except for those from Hypsizygus marmoreus. Therefore, the main purpose of this study was to find new umami peptides in it. After the mushrooms were enzymatically hydrolyzed, they were separated and characterized b ...
DOI:
10.1016/j.foodchem.2022.134163

2. Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption

Author:
András József Tóth; Anna Dunay; Csaba Bálint Illés; Márton Battay; András Bittsánszky; Miklós Süth
Source:
Food quality and preference 2023 v.103 pp. 104692
ISSN:
0950-3293
Subject:
taste,   etc   ; food quality; plate waste; questionnaires; school food service; surveys;     Show all 6 Subjects
Abstract:
... It is well known that in school catering system the served food rarely will be fully consumed resulting in varying amounts of leftovers, thus part of the food will become waste. This phenomenon significantly decreases the effectiveness of school catering. A key solution would be a better consideration of the students' taste, preference, and opinion. The goal of this research was to assess food lik ...
DOI:
10.1016/j.foodqual.2022.104692

3. Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission

Author:
Qin Xiang; Yixun Xia; Jiahui Song; Md Nazmus Saqib; Fang Zhong
Source:
Food chemistry 2023 v.403 pp. 134034
ISSN:
0308-8146
Subject:
taste,   etc   ; Cheddar cheese; food chemistry; glutamic acid; metabolites; odors; saltiness; sourness; umami;     Show all 9 Subjects
Abstract:
... Cheddar cheese was desirable by consumers worldwide due to its characteristic taste and aroma, but limited information was available about taste contributors. Therefore, sensory profiles of natural Cheddar cheeses were investigated by quantitative descriptive analysis (QDA). Umami, salty, and brothy attributes were the principal differential attributes. Nonvolatile metabolites were analyzed to dec ...
DOI:
10.1016/j.foodchem.2022.134034

4. An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study

Author:
Giuseppe Natrella; Giuseppe Gambacorta; Michele Faccia
Source:
International dairy journal 2023 v.136 pp. 105499
ISSN:
0958-6946
Subject:
taste,   etc   ; acidification; beta-galactosidase; cold storage; galactose; glucose; lactose; lactose free diet; odors; proteolysis;     Show all 10 Subjects
Abstract:
... Many lactose-free dairy products are produced using commercial lactase, but not without problems such as the sweetish taste due to the presence of free glucose and galactose. The aim of the present study was to obtain a lactose-free version of direct-acidified mozzarella without using the enzyme, but removing lactose by curd washing and pressing. The best results were obtained with double curd was ...
DOI:
10.1016/j.idairyj.2022.105499

5. Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

Author:
Yin Zhang; Yingjie Zhang; Hui Li; Ting Bai; Qin Qian; Haichuan Peng; Yunlong Mu; Linguo Wang; Baohua Liu; Jie Chen; Zhongli Pan; Dayu Liu; Liming Zhao
Source:
Food chemistry 2023 v.401 pp. 134146
ISSN:
0308-8146
Subject:
taste,   etc   ; food chemistry; glycogen; glycolysis; ham; ice; lactic acid; muscles; nucleotides; pyruvic acid; storage temperature; umami;     Show all 12 Subjects
Abstract:
... To study new methods to delay the umami taste attenuation of the conditioned pork, the ice temperature of pork, the content of nucleotides, lactic acid, pyruvate, glycogen, and activity of key endogenous enzymes were determined for the conditioned pork stored at 4 °C and ice temperature. The results indicated that the ice temperature of the pork ham bicipital muscle was −1.4 °C. The content of uma ...
DOI:
10.1016/j.foodchem.2022.134146

6. New insight into scale inhibition during tea brewing: Ca2+/Mg2+ complexing and alkalinity consumption

Author:
Linjun Li; Jinsuo Lu; Heliang Pang; Zhiqiang Zhang; Jing Yang; Pengpeng Li; Xiaoyu Yan; Miaomiao Fan
Source:
Journal of environmental sciences (China) 2023 v.124 pp. 901-914
ISSN:
1001-0742
Subject:
taste,   etc   ; alkalinity; beverages; bicarbonates; calcium; carbonates; color; flavanols; green tea; hydrogen; magnesium; osteoporosis; pH; polyphenols; turbidity; China;     Show all 16 Subjects
Abstract:
... Scale not only affects the taste and color of water, but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it. As a popular beverage, tea is rich many substances that have considerable potential for scale inhibition, including protein, tea polyphenols and organic acids. In this study, the effect of tea brewing on scale formation was explored. It was foun ...
DOI:
10.1016/j.jes.2022.02.014

7. Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor

Author:
Mengwen Sun; Huimin Lin; Chen Zeng; Shanggui Deng; Alessandra Guidi
Source:
Food science and human wellness 2023 v.12 no.2 pp. 546-554
ISSN:
2213-4530
Subject:
taste,   etc   ; betaine; carrageenan; color; eugenol; flavor; food science; humans; inosine monophosphate; konjac mannan; rehydration; scallops; sodium alginate;     Show all 13 Subjects
Abstract:
... The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100 mL konjac glucomannan (KGM), carrageenan (CA), and sodium alginate (SA) before the drying and rehydration process. After rehydration, the KGM tre ...
DOI:
10.1016/j.fshw.2022.07.057

8. Tilapia (Oreochromis niloticus) trait preferences by women and men farmers in Jessore and Mymensingh districts of Bangladesh

Author:
Mamta Mehar; Wagdy Mekkawy; Cynthia McDougall; John A.H. Benzie
Source:
Aquaculture 2023 v.562 pp. 738799
ISSN:
0044-8486
Subject:
taste,   etc   ; Oreochromis niloticus; aquaculture; computer software; farm management; feed intake; fish; freshness; genetic improvement; supply chain; Bangladesh;     Show all 11 Subjects
Abstract:
... Research reporting user trait preferences for fish, particularly in relation to guiding genetic improvement programs are rare, even in tilapia where demand for genetically improved fish has underpinned the expansion of fish farming. The present study investigated gender-disaggregated trait preferences for tilapia by fish farmers in Bangladesh using open-ended questions and stated choice experiment ...
DOI:
10.1016/j.aquaculture.2022.738799

9. Flavor release from traditional dry-cured pork during oral processing

Author:
Xing Tian; Zongjun Li; Ke Li; Zhongqin Wu; Rui Ren; Haodong Wang; Chaoqun Zeng
Source:
Food science and human wellness 2023 v.12 no.1 pp. 102-110
ISSN:
2213-4530
Subject:
taste,   etc   ; cured meats; flavor; food science; humans; mouth; pH; polyacrylamide gel electrophoresis; pork; protein content; saliva; sodium;     Show all 12 Subjects
Abstract:
... The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC₃₀, C₃₀, EC). Saliva and food bolus from 16 healthy subjects were collecte ...
DOI:
10.1016/j.fshw.2022.07.028

10. Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

Author:
Ainslee L. Erhard; Magda Águas Silva; Marie Damsbo-Svendsen; Bat-El Menadeva Karpantschof; Helle Sørensen; Michael Bom Frøst
Source:
Food quality and preference 2023 v.104 pp. 104713
ISSN:
0950-3293
Subject:
taste,   etc   ; Orthoptera; buffaloes; entomophagy; flour; food choices; food composition; food quality; hedonic scales; insects; meat; protein sources; questionnaires;     Show all 13 Subjects
Abstract:
... The growing global population and rising demand for meat increasingly pressures the world's resources. Edible insects are a promising alternative protein source to unsustainable conventional meat. Despite this, disgust and neophobia are cited as significant barriers to the adoption of these novel foods in Western diets. The primary aim of this study was to assess the effects of providing three typ ...
DOI:
10.1016/j.foodqual.2022.104713

11. Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality

Author:
Hong Xiao; Jiao Yu; Mengyue Hu; Hongying Liu; Zichen Yuan; Yong Xue; Changhu Xue
Source:
Food chemistry 2023 v.401 pp. 134186
ISSN:
0308-8146
Subject:
taste,   etc   ; alpha-pinene; bass; ethyl acetate; fermentation; food chemistry; hens; industrial applications; isopropyl alcohol; texture; tofu; umami; wines; China;     Show all 14 Subjects
Abstract:
... This paper developed novel fermented stinky sea bass (FSSB) products and reports the first analysis of its taste active compounds, flavor compounds, and quality. The FSSB with Xian Hen stinky tofu (F-XH) had the best sensory quality. After fermentation, the texture of FSSB improved, and the umami amino and sweet amino acid contents significantly increased, whereas that of the bitter amino acids de ...
DOI:
10.1016/j.foodchem.2022.134186

12. Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami

Author:
Gabriele Rocchetti; Annalisa Rebecchi; Constanza Maria Lopez; Michele Dallolio; Giuliano Dallolio; Marco Trevisan; Luigi Lucini
Source:
Food chemistry 2023 v.402 pp. 134182
ISSN:
0308-8146
Subject:
taste,   etc   ; Pediococcus pentosaceus; Staphylococcus xylosus; food chemistry; glucose; lipid peroxidation; metabolites; metabolomics; multiple strain starters; oxylipins; pH; peptides; salami; spermine;     Show all 14 Subjects
Abstract:
... In this work, the synergistic/antagonistic impact of glucose and mixed starter cultures, namely Latilactobacillus sakei, Pediococcus pentosaceus, and Staphylococcus xylosus, was evaluated in Italian salami in terms of metabolomics and sensory profiles. As expected, Salami manufactured with 0.5 % glucose exhibited a substantial pH drop, showing values close to 5 at 12 days of ripening. Metabolomics ...
DOI:
10.1016/j.foodchem.2022.134182

13. Sugar accumulation and fruit quality of tomatoes under water deficit irrigation

Author:
Chunmei Bai; Jinhua Zuo; Christopher B. Watkins; Qing Wang; Hao Liang; Yanyan Zheng; Mingchi Liu; Yanhai Ji
Source:
Postharvest biology and technology 2023 v.195 pp. 112112
ISSN:
0925-5214
Subject:
taste,   etc   ; ascorbic acid; color; deficit irrigation; fruit quality; fruits; galactose; metabolism; metabolites; metabolome; starch; sucrose; sweetness; technology; texture; tomatoes; transcriptome;     Show all 17 Subjects
Abstract:
... Agricultural production has improved with the development of water deficit (WD) irrigation technology, but the impact of the application of WD irrigation on product quality is still understudied. The effects of WD irrigation on the transcriptome and metabolome of fruit have been investigated by treating tomato plants with control or WD irrigation during the growing period. WD irrigation promoted t ...
DOI:
10.1016/j.postharvbio.2022.112112

14. Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

Author:
Youyou Li; Shui Jiang; Yiwen Zhu; Wenzheng Shi; Yin Zhang; Yuan Liu
Source:
Food science and human wellness 2023 v.12 no.1 pp. 223-232
ISSN:
2213-4530
Subject:
taste,   etc   ; Takifugu obscurus; air; color; food science; humans; industrial applications; odors; radio waves; rehydration; sensory evaluation; shelf life; umami; water content;     Show all 14 Subjects
Abstract:
... Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying ...
DOI:
10.1016/j.fshw.2022.07.012

15. Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)

Author:
Dan Qiu; Rubi Duan; Yueqi Wang; Yanfu He; Chuan Li; Xuanri Shen; Yongcheng Li
Source:
Food chemistry 2023 v.401 pp. 134112
ISSN:
0308-8146
Subject:
taste,   etc   ; Maillard reaction; Trachinotus ovatus; acetoin; aldehydes; dried fish; food chemistry; free amino acids; lipid peroxidation; odors; protein degradation; sweetness; temperature; umami;     Show all 14 Subjects
Abstract:
... Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48, and 56 °C) were investigated, and the sensory quality, flavor substances, nonenzymatic reactions, and protein degradation were analyzed. Significant flavor differences were observed among different drying tempe ...
DOI:
10.1016/j.foodchem.2022.134112

16. Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting

Author:
Xuyue Wang; Xiaole Xiang; Shuaishuai Wei; Shugang Li
Source:
Food chemistry 2023 v.398 pp. 133794
ISSN:
0308-8146
Subject:
taste,   etc   ; acetophenones; amino acids; egg yolk; elaidic acid; flavor; food chemistry; linoleic acid; lipid peroxidation; metabolites; multiomics; oxidation; pentose phosphate cycle; structural equation modeling; tryptamine;     Show all 15 Subjects
Abstract:
... To explore the contribution of different lipid oxidation stages to flavor formation in salted egg yolk, potential pathways of flavor formation were characterized by multi-omics strategy and partial least squares structural equation model (PLS-SEM). 72 lipids, 135 metabolites and 5 volatiles related to lipid oxidation were screened out. The degradation of aldehydes and ketones, and the generation o ...
DOI:
10.1016/j.foodchem.2022.133794

17. Olfaction and gustatory senses promote feeding through different pathways in yellowtail, Seriola quinqueradiata

Author:
Ayaka Senzui; Haruhisa Fukada
Source:
Aquaculture 2023 v.562 pp. 738814
ISSN:
0044-8486
Subject:
taste,   etc   ; Seriola quinqueradiata; alanine; appetite; aquaculture; carnivores; cerebellum; feed intake; fish; fish meal; food intake; gene expression; hypothalamus; neuropeptide Y; odors; olfactory bulb; plant proteins; proline; smell;     Show all 19 Subjects
Abstract:
... For sustainable aquaculture, the replacement of dietary fishmeal with plant protein is becoming more common because fishmeal resources are limited. However, in the case of carnivorous fish such as yellowtail (Seriola quinqueradiata), reducing the dietary fishmeal level often causes low feed intake. Improving feed intake is important in the use of a non- and low-fishmeal diet. However, little is kn ...
DOI:
10.1016/j.aquaculture.2022.738814

18. Developments and characteristics of craft beer production processes

Author:
Salvador Villacreces; Carlos A. Blanco; Isabel Caballero
Source:
Food bioscience 2022 v.45 pp. 101495
ISSN:
2212-4292
Subject:
taste,   etc   ; beers; fruits;     Show all 3 Subjects
Abstract:
... Beer is a popular drink and represents the most widely consumed alcoholic beverage in the world. In recent years, there has been a significant growth of independent craft breweries, even in countries without a brewing tradition. A craft brewery is usually defined as a small, independent and traditional brewery. Nowadays, consumers are looking for genuine, singular, different and high-quality produ ...
DOI:
10.1016/j.fbio.2021.101495

19. Prelimbic cortex neural encoding dynamically tracks expected outcome value

Author:
Mark Niedringhaus; Elizabeth A. West
Source:
Physiology & behavior 2022 v.256 pp. 113938
ISSN:
0031-9384
Subject:
taste,   etc   ; cortex; extinction;     Show all 3 Subjects
Abstract:
... Animals must modify their behavior based on updated expected outcomes in a changing environment. Prelimbic cortex (PrL) neural encoding during learning predicts, and is necessary for, appropriately altering behavior based on a new expected outcome value following devaluation. We aimed to determine how PrL neural activity encodes reward predictive cues after the expected outcome value of those cues ...
DOI:
10.1016/j.physbeh.2022.113938

20. Taste and chirality: l-glucose sweetness is mediated by TAS1R2/TAS2R3 receptor

Author:
Nitzan Dubovski; Yaron Ben Shoshan-Galeczki; Einav Malach; Masha Y. Niv
Source:
Food chemistry 2022 v.373 pp. 131393
ISSN:
0308-8146
Subject:
taste; taste receptors,   etc   ; dose response; enantiomers; food chemistry; glucose; hydrogen; optical isomerism; sweetness;     Show all 9 Subjects
Abstract:
... Naturally occurring sugars usually have d-chirality. While a change in chirality typically affects ligand–receptor interaction, non-caloric l-glucose was reported as sweet for humans. Here we show that l- and d-glucose have similar sensory detection thresholds (0.041 ± 0.006 M for d-glucose, and 0.032 ± 0.007 M for l-glucose) and similar sweetness intensities at suprathreshold concentrations. We d ...
DOI:
10.1016/j.foodchem.2021.131393