Brothy taste

MSG is used to give a meaty, savory, or brothy taste to foods by stimulating the glutamate receptors on the tongue. There are glutamate receptors in other parts of the body, notably the brain, where glutamate is a neurotransmitter. 

It is said that flavor of beef, pork and chicken is improved by storage at a low temperature for given periods. We examined the effect of the storage at low temperature on the taste of meats (59) After beef, pork and chicken were stored at 4-°C for 8, 5 and 2 days, respectively, the changes in intensity and levels of brothy taste and... 

Table 10. Effect of Additional Storage on the Intensity of the Brothy Taste of Beef, Pork and Chicken...

Meat The no. of samples judged to have a more intense brothy taste n Difference -... 

Sensory evaluation of the relative strengths of each taste (sweet, sour, umami, salty, bitter and brothy) among beef, pork and chicken soups prepared after storage showed that the intensity of umami and brothy tastes was weakest in beef soup (Fig. 5) (Rhue, M.R., University of Tokyo, unpublished data.). There was less Glu in beef than in pork and chicken. The addition of Glu into beef soup to bring up the Glu concentration equal to those in pork and chicken soups made the umami and brothy tastes in the beef soup similar to those in pork and chicken soups. From this observation, Glu seemes to play a very important role in the umami and brothy tastes of meats. This experiment showed that other free amino acids also contribute somewhat to the meaty taste. 

Shima, K., Yamada, N., Suzuki, E., Harada, T. Novel brothy taste modifier isolated from beef broth. J. Agric. Food Chem. 1998, 46, 1465-1468. 

Solubilization of Protein. Fish protein concentrate has high nutritional quality as determined both from its essential amino acid composition and from animal feeding experiments. Unfortunately, the concentrate is quite insoluble in water because of its denaturation by the solvent extraction method used in processing thus it contributes no functional properties to a food and must be used in bakery products primarily. A potentially useful method of solubilizing the protein is by proteolysis (9-12). As is the case with protein hydrolysates of casein and soybean protein, bitter peptides are formed during the hydrolysis. Papain and ficin produce more of these bitter peptides than does Pronase, for example (12). Pronase was found to produce a more brothy taste (13). A possible method of removing the bitter peptides is to convert the concentrated protein hydrolysate to plastein by further proteolytic enzyme action (14) to remove the bitter peptides. 

Aimed at removing proteins and high molecular weight, melanoidin-type material, the de-fatted beef bouillon was separated by means of ultrafiltration with a molecular weight cut-off of 1 kDa. Sensory analysis demonstrated that only the low molecular weight fraction (MW< IkDa) exhibited the typical complex, sweet, brothy taste. 

In order to determine the taste modulating activity of the identified compounds, triangle tests were performed with the purified compounds dissolved in water (for intrinsic taste) as well as in a model broth solution (for taste modulatory activity), respectively. None of the compounds 1-5 showed any intrinsic taste up to a maximum concentration of 1000 pmol/kg, but all these creatinine derivatives imparted taste modulating activity in model broth by enhancing its thick-sour, brothy taste. The lowest threshold concentration of 76 pmol/kg was found for 4-hydroxy-2-A-(l-methyl-4-oxoimidazolidin-2-ylideneamino) butanoic acid (3), whereas the highest threshold level of 489 pmol/kg was determined for 4-hydroxy-2-77-(l -methyl-4-oxoimidazolidin-2-ylideneamino)pentanoic lactone (4) (Table 1). 

Figure 3. Changes in panelists (n = 2) perceived intensity of sensory descriptors from grilled ground beef patties during storage at 4 ° C. Aromatics CBB cooked beef/brothy BRC browned caramel CBD cardboard PTY painty. Tastes BTR bitter SWT sweet.

In the evaluation of contribution to taste, amino acids and peptides are being studied as to sweet, salty, bitter, sour and umaml [brothy mouth-feel, see (19)] sensations. In the production of gravies and soups, proteins are hydrolyzed to smaller molecules which evoke... 

About 10 years ago iV-(l-methyl-4-hydroxy-3-imidazolin-2,2-ylidene)alanine was isolated from beef broth and reported to impart a brothy, thick sour taste as characteristic taste impression of beef bouillon (7). Although this compounds has been suggested to be formed from the reaction between creatinine and lactic acid, neither the formation pathways, nor the human threshold concentration for the sensory activity of that molecule was yet confirmed. In order to answer the question as to whether this taste modulator might be formed by Maillard-type reactions of creatinine, the objective of the present investigation was to screen for taste modulating creatinine glycation products in heated creatinine/ribose solutions and to investigate the sensory activity of these derivatives. Furthermore, LC-MS/MS studies should be performed to verify the natural occurrence of the identified taste modulators in beef stock. 

---