MyMedR

Umami taste components and their sources in Asian foods

Hajeb P, Jinap S

Crit Rev Food Sci Nutr, 2015;55(6):778-91.

PMID: 24915349 DOI: 10.1080/10408398.2012.678422

Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.

Matched MeSH terms: Flavoring Agents*

Flavour generation during commercial barley and malt roasting operations: a time course study

Yahya H, Linforth RS, Cook DJ

Food Chem, 2014 Feb 15;145:378-87.

PMID: 24128492 DOI: 10.1016/j.foodchem.2013.08.046

The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch.

Matched MeSH terms: Flavoring Agents/chemistry*

Formulation development of paracetamol instant jelly for pediatric use

Almurisi SH, Doolaanea AA, Akkawi ME, Chatterjee B, Ahmed Saeed Aljapairai K, Islam Sarker MZ

Drug Dev Ind Pharm, 2020 Aug;46(8):1373-1383.

PMID: 32619118 DOI: 10.1080/03639045.2020.1791165

OBJECTIVE: Paracetamol is a common antipyretic and analgesic medicine used in childhood illness by parents and physicians worldwide. Paracetamol has a bitter taste that is considered as a significant barrier for drug administration. This study aimed to develop an oral dosage form that is palatable and easy to swallow by pediatric patients as well as to overcome the shortcomings of liquid formulations.

METHODS: The paracetamol was encapsulated in beads, which were prepared mainly from alginate and chitosan through electrospray technique. The paracetamol beads were sprinkled on the instant jelly prepared from glycine, ι-carrageenan and calcium lactate gluconate. The paracetamol instant jelly characteristics, in terms of physical appearance, texture, rheology, in vitro drug release and palatability were assessed on a human volunteer.

RESULTS: The paracetamol instant jelly was easily reconstituted in 20 mL of water within 2 min to form jelly with acceptable consistency and texture. The jelly must be ingested within 30 min after reconstitution to avoid the bitter taste. The palatability assessment carried out on 12 human subjects established the similar palatability and texture of the paracetamol instant jelly dosage comparable to the commercial paracetamol suspension and was found to be even better in overcoming the aftertaste of paracetamol.

CONCLUSION: Such findings indicate that paracetamol instant jelly will compensate for the use of sweetening and flavoring agents as well as develop pediatric dosage forms with limited undesired excipients.

Matched MeSH terms: Flavoring Agents/chemistry

The synthesis of papaya fruit flavor-related linalool was regulated by CpTPS18 and CpNAC56

Yao Y, Fu W, Yu Y, Wan S, Zhang W, Ming R

Plant Reprod, 2024 Sep;37(3):295-308.

PMID: 37966580 DOI: 10.1007/s00497-023-00486-3

Papaya is a tropical fruit crop renowned for its rich nutrition, particularly pro-vitamin A. Aroma substances are a major component of fruit quality. While extensive research has been conducted on papaya aroma, there has been a notable lack of in-depth research into a specific class of substances. To bridge this gap, our study focused on analyzing the aroma components of various papaya varieties and their biosynthesis pathways. We compared the volatile components of three papaya varieties with distinct flavors at various ripeness stages. A continuous accumulation of linalool, a volatile compound, in the 'AU9' fruit was detected as it matured. The linalool content reached 56% of the total volatile components upon full ripening. Notably, this percentage was significantly higher than that observed in the other two varieties, 'ZhongBai' and 'Malaysian 7', indicating that linalool serves as the primary component influencing the papaya's odor. Subsequently, we identified CpTPS18, a gene associated with linalool biosynthesis, and demonstrated its ability to catalyze linalool production from GPP and enhance its accumulation through overexpression in papaya fruits, both in vivo and in vitro. Based on transcriptomic analysis, it was predicted that CpMYB56 and CpNAC56 may transcriptionally activate the expression of CpTPS18. Subsequent yeast one-hybrid assay and dual luciferase analysis revealed that CpNAC56 activates the transcription of CpTPS18. Transient overexpression in vivo demonstrated that this gene could upregulate the expression of CpTPS18 and promote linalool accumulation. These results uncovered the primary volatile molecule responsible for papaya fruit odor and identified two major genes influencing its biosynthesis. The genomic resources and information obtained from this study will expedite papaya improvement for fruit quality.

Matched MeSH terms: Flavoring Agents/metabolism

Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indica L. cv. Chokanan)

George DS, Razali Z, Santhirasegaram V, Somasundram C

J Sci Food Agric, 2016 Jun;96(8):2851-60.

PMID: 26350493 DOI: 10.1002/jsfa.7454

Postharvest treatments of fruits using techniques such as ultraviolet-C have been linked with maintenance of the fruit quality as well as shelf-life extension. However, the effects of this treatment on the quality of fruits on a proteomic level remain unclear. This study was conducted in order to understand the response of mango fruit to postharvest UV-C irradiation.

Matched MeSH terms: Flavoring Agents

Fulltext A review: production and postharvest management of Volvariella Volvacea

Nur Sakinah, M.J., Misran, A., Mahmud, T.M.M., Abdullah, S.

International Food Research Journal, 2019;26(2):367-376.

MyJurnal

Volvariella volvacea (Family: Plutaceae), also more commonly known as paddy straw mushroom, is an edible mushroom with high nutritional content. It is usually cultivated using lignocellulosic-based materials for enhanced production. However, V. volvacea is highly perishable and easily deteriorates in terms of quality and appearance after harvest. The present paper thus aimed to provide a critical review on aspects related to the production of V. volvacea using palm oil empty fruit bunch as cultivation substrate. The different stages of V. volvacea development are also highlighted. The present review also provides some information on the preservation techniques and appropriate postharvest management in extending V. volvacea shelf life to further boost the paddy straw mushroom industry

Matched MeSH terms: Flavoring Agents

Fulltext Screening of significant media components for production of bioprotein from coconut dregs using statistical approach

Hafiza, S., Ahmad Anas, N.G., Nor Hidayah, B.

International Food Research Journal, 2012;19(2):499-502.

MyJurnal

The production of bioprotein by coconut dregs is found to be a novel and cheaper carbon source.
Media optimization for bioprotein production from coconut dregs through solid state fermentation has been developed as a one of the approaches to increase the protein production. The utilization of these coconut dregs provides as alternative substrates and also helps in solving waste disposal problems. Among the seven media components, only NH4NO3, MgSO4.7H2O and CuSO4.5H2O were found to be significantly affecting the bioprotein production.

Matched MeSH terms: Flavoring Agents

Fulltext Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing

Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., Easa, A.M.

International Food Research Journal, 2015;22(2):631-637.

MyJurnal

Thermal processing of green coconut water (GCW) caused non-enzymic browning and development of rancidity. Effect of the addition of several combinations of ascorbic acid (AA) (0 to 100 ppm) and sodium metabisulfite (SMB) (0 to 30 ppm) on brown discolouration and rancidity of GCW during elevated thermal processing (121°C for 5 min at 15 psi) was investigated. Addition of AA and/or SMB significantly (P

Matched MeSH terms: Flavoring Agents

Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus)

Yau, E.W., Rosnah, S., Noraziah, M., Chin, N.L., Osman, H.

International Food Research Journal, 2010;17(2):327-334.

MyJurnal

Changes of physico-chemical properties such as size, weight, moisture content, total soluble solid
(TSS), colour, pH, total acidity and sugar content of red seedless watermelon during storage at room temperature (± 28ºC; 70-80% RH) were investigated. The average weight, diameter and length of red seedless watermelon were 5.94 kg, 22.0 cm and 21.8 cm respectively. The length to diameter ratio was 1.02. The statistical analysis indicated that total soluble solids of fruit decreased significantly (p

Matched MeSH terms: Flavoring Agents

Fulltext Optimization of roasting conditions for high-quality Arabica coffee

Ku Madihah, K.Y., Zaibunnisa, A.H., Norashikin, S., Rozita, O., Misnawi, J.

International Food Research Journal, 2013;20(4):1623-1627.

MyJurnal

Central Composite Design (CCD) was used to optimize roasting conditions (temperature and
time) for Arabica coffee beans. Current method of roasting was able to give good quality beans
in term of flavour but the formation of acrylamide was not studied. In this study, optimization
based on high quantity of flavour compounds (pyrazines) with low level of acrylamide resulted
in roasting temperature of 167ºC for 22 minutes. The coffee beans produced using the optimized
conditions have the following characteristics: flavour compounds: 2,3,5 trimethyl pyrazine (0.48
mg/100 g), 2,3,5,6 tetramethyl pyrazine (0.42 mg/100 g), 2 methyl pyrazine (0.25 mg/100 g)
and 2,5 dimethyl pyrazine (0.13 mg/100 g) and low concentration of acrylamide (0.11 mg/100
g) with sensory evaluation of 7.5 from 10 points. This proposed roasting condition will be very
useful for coffee manufacturers in order to produce high quality coffee beans.

Matched MeSH terms: Flavoring Agents

Fulltext Lagrangian formulation of neutrino oscillation

Ong, Jian Fuh, Ithnin Abdul Jalil

Journal of Nuclear and Related Technologies, 2011;2011(1):26-32.

MyJurnal

Neutrino is one of the nuclear particles that are necessary for the correct description of nuclear beta decay. The standard idea is that it is a massless neutral particle and its existence was postulated in order to save the conservation of ener gy principle. This particle was later detected experimentally and it is now known that neutrino has mass. The problem of astrophysical neutrino detection has produced a new phenomenon of neutrino oscillation where the three neutrino flav ours can oscillate between themselves. This paper studies the two component neutrino oscillation problem. We study the neutrino oscillation by using the Lagrangian formulation. In our study, we assume that the neutrinos are produced as n eutrino mass eigenstate and propagate in the vacuum in the superposition of two neutrino flavour state. The Lagrangian for neutrinos with their mass and the oscillation terms were obtained. By using the mass matrix in the Lagrangian, we formulate the time evolution operator in the interaction picture. The neutrino oscillation probability obtained by using the Lagrangian formulation have the same result with the one obtained by using quantum mechanics formulation. This study hopes to gain some deeper understanding into the behaviour of neutrino beyond the Standard Model.

Matched MeSH terms: Flavoring Agents

Fulltext Red-fleshed pitaya (Hylocereus polyrhizus) fruit colour and betacyanin content depend on maturity

Phebe, D., Chew, M.K., Suraini, A.A., Lai, O.M., Janna, O.A.

International Food Research Journal, 2009;16(2):233-242.

MyJurnal

Red-fleshed pitaya fruit is a potential fruit for betacyanins extraction. However, there is lack of report on profiles and total contents of betacyanins in the peel and flesh. The objectives of this study were to determine colour, total betacyanins content and its separation in the peel and flesh of red-fleshed pitaya fruit harvested at 25, 30 and 35 days after flower anthesis (DAA) and to examine the usefulness of tristimulus colour measurement as predictors of pigment content in red-fleshed pitaya fruits. There were significant relationships between DAA and colour (L*, C* and h° values), and total betacyanins contents of peel and flesh of red-fleshed pitaya fruit. A total of three types betacyanins were separated from peel and flesh of pitaya fruit at 30 and 35 DAA while for 25 DAA, only one type of betacyanins was separated. The total concentration of betacyanins in the fruit peel of 25, 30 and 35 DAA was 0.24, 3.99 and 8.72 mg/mL, respectively. The fruit flesh contains 2.40, 7.93 and 11.70 mg/mL betacyanins at 25, 30 and 35 DAA, respectively, which was higher than peel. The tristimulus measurements can be adequately used to estimate the total betacyanins content of peel and flesh of red-fleshed pitaya fruit instead of tedious pigment extraction methods.

Matched MeSH terms: Flavoring Agents

Fulltext Search for dark matter produced in association with heavy-flavor quark pairs in proton-proton collisions at s = 13 TeV

Sirunyan AM, Tumasyan A, Adam W, Asilar E, Bergauer T, Brandstetter J, et al.

Eur Phys J C Part Fields, 2017;77(12):845.

PMID: 31985736 DOI: 10.1140/epjc/s10052-017-5317-4

A search is presented for an excess of events with heavy-flavor quark pairs (

t

t
¯

and

b

b
¯

) and a large imbalance in transverse momentum in data from proton-proton collisions at a center-of-mass energy of 13

TeV

. The data correspond to an integrated luminosity of 2.2

fb

-
1

collected with the CMS detector at the CERN LHC. No deviations are observed with respect to standard model predictions. The results are used in the first interpretation of dark matter production in

t

t
¯

and

b

b
¯

final states in a simplified model. This analysis is also the first to perform a statistical combination of searches for dark matter produced with different heavy-flavor final states. The combination provides exclusions that are stronger than those achieved with individual heavy-flavor final states.

Matched MeSH terms: Flavoring Agents

Soy sauce and its umami taste: a link from the past to current situation

Lioe HN, Selamat J, Yasuda M

J Food Sci, 2010 Apr;75(3):R71-6.

PMID: 20492309 DOI: 10.1111/j.1750-3841.2010.01529.x

Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.

Matched MeSH terms: Flavoring Agents/chemistry

Biovanillin from agro wastes as an alternative food flavour

Zamzuri NA, Abd-Aziz S

J Sci Food Agric, 2013 Feb;93(3):429-38.

PMID: 23208984 DOI: 10.1002/jsfa.5962

This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.

Matched MeSH terms: Flavoring Agents*

Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

Bao L, Yang R, Diao D, Tian F, Chen Y, Zheng B, et al.

Food Chem, 2025 Feb 01;464(Pt 1):141466.

PMID: 39406135 DOI: 10.1016/j.foodchem.2024.141466

This study investigated the effect of different reheating treatments on gel properties and flavor changes of surimi products. As the reheating temperature increased from 90 °C to 121 °C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in the conversion of IMP to AMP, thus enhancing the taste profiles. Reheating increased the exposure of active -NH2 terminals in proteins, which boosted Maillard and Strecker reactions with carbonyl compounds originated from fatty acid oxidation, thus not only reducing the aldehydes and esters contents but also lowering the whiteness of surimi products. Reheating at 90 °C prohibited the production of warmed-over flavor (WOF) and well-preserved the textural characteristics, but high temperatures ≥100 °C were prone to generate furan as the major WOF substance and to destroy gel structures. Collectively, this study provides new insights on understanding the role of reheating on sensory properties of surimi products.

Matched MeSH terms: Flavoring Agents/chemistry

Fulltext Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

Choi KH, Min JY, Ganesan P, Bae IH, Kwak HS

Asian-Australas J Anim Sci, 2015 Jan;28(1):120-6.

PMID: 25557683 DOI: 10.5713/ajas.14.0056

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.

Matched MeSH terms: Flavoring Agents

Fulltext Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients

Nyam, K.L., Lau, M., Tan, C.P.

Malays J Nutr, 2013;19(1):99-109.

MyJurnal

Introduction: The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. Methods: Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory evaluation of the prepared bread samples for such attributes as appearance, aroma, flavour, texture and overall acceptability was undertaken. The physical properties of the bread samples, including dough expansion, loaf volume, crumb colour and bread texture, were determined. Proximate analysis and determination of antioxidant activity of the bread samples were also conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/ 100 g dry weight and 69.38%, respectively, which were higher than those of pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total dietary fibre, total phenolic compound and DPPH radical scavenging activity in breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were higher than the values in control bread. Conclusion: Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.

Matched MeSH terms: Flavoring Agents

Fulltext Feeding Behaviour of Cynopterus sphinx (Pteropodidae) Under Captive Conditions

Shafie NJ, Rahman NA, Sah SA, Rosely NF, Sufian M

Trop Life Sci Res, 2014 Dec;25(2):53-9.

PMID: 27073599 MyJurnal

We examined the olfactory and visual abilities of megachiropteran bats, Cynopterus sphinx, for discrimination of the odour and shape of the banana fruit, Musa sp. We conducted the experiments in captive conditions by offering a selection of ripe bananas, blended bananas and artificial bananas. The behaviour of the bats was observed visually, and the percentage of activity and rest, duration of the first foraging bout, number of feeding attempts and the average duration of successful attempts was recorded for each bat. The bats exhibited an increased number of visits to ripe bananas and blended banana fruits. However, the artificial fruit did not evoke any response. Our study suggests that odour cues are more important than visual cues for the location of fruits by C. sphinx.

Matched MeSH terms: Flavoring Agents

Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation

Yang J, Lu J, Zhu Q, Tao Y, Zhu Q, Guo C, et al.

J Biosci Bioeng, 2021 Aug;132(2):161-166.

PMID: 33972168 DOI: 10.1016/j.jbiosc.2020.12.016

As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.

Matched MeSH terms: Flavoring Agents

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