Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments

Journal of Agricultural and Food Chemistry
Andreas DunkelThomas Hofmann

Abstract

Sensory-guided fractionation by means of ultrafiltration and cation-exchange chromatography, followed by MS/MS quantitation, and taste re-engineering experiments revealed the key taste molecules coining the characteristic taste profile of the cooked meat of king prawns. Furthermore, quantitative analysis demonstrated that the taste differences between crustaceans are due to quantitative differences in the combinatorial code of tastants, rather than to qualitative differences in the tastant composition. Besides the amino acids glycine, L-proline, and L-alanine, the characteristic seafood-like sweet profile was found to be due to the sweet modulatory action of quaternary ammonium compounds, among which betaine, homarine, stachydrin, and trimethylamine-N-oxide were found as the key contributors on the basis of dose-activity considerations. Knowledge of this combinatorial tastant code provides the foundation for the development of more sophisticated crustacean flavors that are lacking any heavy metal ions and allergenic proteins present when using crustacean extracts for food flavoring.

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Feb 23, 2012·Journal of Agricultural and Food Chemistry·Corinna DawidThomas Hofmann
Feb 25, 2014·Journal of Agricultural and Food Chemistry·Oliver FrankThomas Hofmann

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Citations

Dec 17, 2016·Journal of Agricultural and Food Chemistry·Kirsten Günther-JordanlandThomas Hofmann
Mar 23, 2019·International Journal of Molecular Sciences·Antonella Di PizioDietmar Krautwurst
Jan 31, 2021·Metabolomics : Official Journal of the Metabolomic Society·Safira Latifa Erlangga PutriEiichiro Fukusaki
May 11, 2021·Journal of Agricultural and Food Chemistry·Stephen PickrahnThomas Hofmann
Jun 5, 2021·Journal of Agricultural and Food Chemistry·Florian UtzCorinna Dawid
Feb 9, 2017·Journal of Agricultural and Food Chemistry·Barbara SingldingerThomas Hofmann
Nov 24, 2019·Journal of Agricultural and Food Chemistry·Apiniharn PhewpanSuwimon Keeratipibul
Dec 5, 2017·Journal of Agricultural and Food Chemistry·Maximilian KranzThomas Hofmann
May 1, 2019·Journal of Agricultural and Food Chemistry·Laura BrehmThomas Hofmann
Aug 14, 2020·Journal of Agricultural and Food Chemistry·Kirsten Günther-JordanlandThomas Hofmann
Jan 4, 2018·Journal of Agricultural and Food Chemistry·Thomas HofmannPeter Schieberle
Oct 5, 2021·Journal of Agricultural and Food Chemistry·Andrew MooreJohn P Munafo
Nov 25, 2021·Journal of Agricultural and Food Chemistry·Richard HammerlThomas Hofmann

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