Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Foods
Tian-Tian LiuDe-Wei Chen

Abstract

Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5'-inosine monophosphate (IMP), 5'-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce.

References

May 1, 1991·Physiology & Behavior·S Fuke, S Konosu
Apr 22, 2010·Journal of Agricultural and Food Chemistry·Shuji YoshikawaTomoki Ohta
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·P Hajeb, S Jinap
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Sep 21, 2017·Journal of Food Science and Technology·Yu LiuWei Jiang
Oct 21, 2017·Journal of Food Science and Technology·Jaksuma PongsetkulKazufumi Osako
Jun 18, 2019·Journal of Food Science and Technology·Paul M WisePaul A S Breslin

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