Meaty taste

The metallic taste has been described by Moncrieff (1964). There are no receptor sites for this taste or for the alkaline and meaty tastes. However, according to Moncrieff, there is no doubt that the metallic taste is a real one. It is observable over a wide area of the surface of the tongue and mouth and, like irritation and pain, appears to be a modality of the common chemical sense. The metallic taste can be generated by salts of metals such... 

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that the intensity of umami and brothy tastes was weakest in beef soup (Fig. 5) (Rhue, M.R., University of Tokyo, unpublished data.).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. 

Soy sauce is a dark brown salty liquid with a peculiar aroma and a meaty taste. It is the chief seasoning agent in oriental cuisine, but it is becoming increasingly popular in many other regions of the world. It is produced from salt, water, wheat, and soybeans, originally in the batch mode. Today s processes are continuous and much faster than the traditional batch fermentation. They allow the production of 100 million L/year in one factory. The heart of the manufacturing process is a complex sequence of fermentation steps in which the carbohydrates are converted to ethanol and lactic acid and the proteins are broken down to peptides and amino acids. 

The basic taste of meat is a balanced combination of salty, slightly sour and sweet impressions with metallic, typical meaty tastes represented by mineral salts, amino acids, oligopeptides and the umami -taste of the ribonucleotides (disodium-5-inosi-nate, disodium-5-guanylate) and MSG (monosodiumglutamate). The flavour can be differentiated by ... 

Continuing our evolution of reaction flavors brings us to the reaction of materials, which are themselves, isolated from amino acids and sugars to produce unique materials which are frequently very different than the reaction of the parent amino acids and sugar. The reaction of D-Xylose and L-Cysteine is a good example of this principle. A complex meaty tasting mix is obtained from the sugar and amino acid. The mixture contains small amoimts of 2-Methyl-3-furanthiol, a potent meat flavor (equation 5). 

If the Hydrogen Sulfide and Furfural are allowed to react in a buffered ethanolic solution at -35°C, substantial yields of Difurfuryl Disulfide (FEMA 3146) are obtained. This is a powerful flavor material witii a roasted coffee and roasted meaty taste. It is widely used to obtain roasted notes in meat flavors (equation 8). 

Disodium salt monohydrate, C 0H 2N5OePNa2.HjO, hygroscopic crystals, decomp at about 250 . Characteristic meaty taste. a (molar absorbancy) 13.7 X lO5 at 252.5 nm (pH 7). Soly in water at 25 about 25 g/100 ml. Practically insol in alcohol, acetone, ether-... 

Disodium salt dihydrate, C H NjNajOjP HjO, white powder, characteristic meaty taste, uv max (0.1M HCI) 262 nm (e 10,000), Soly Ln water at 20 about 41 g/]00ml... 

Monosodium glutamate is considered to be a flavor enhancer, which enhances or intensifies the flavor of other foods and salty taste. Its flavor-enhancing property was discovered in the early 1900s by the Japanese who first started producing it in a commercial scale and have since been the major producer. Monosodium glutamate has a sweetish, meaty taste. 

Although the surface temperature of grilled meat could exceed 100°C, the core temperature could never reach that temperature until all the water was lost. This explains the far higher levels of volatile compounds formed in pressure-cooked meat, where the product attained 140°C. Although subjected to a relatively intense cooking process, the pressure-cooked meat possessed a desirable meaty taste, but it was difficult to determine the... 

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. 

The changes in the protein composition and flavor of "cooked" and "cooked- -stored" beef seemed to be related to degradation by free radical species induced during lipid oxidation 1-10, 16, 22, 23), Based on the information presented in the aforementioned publication, it seemed reasonable to suggest that the appearance of "bitter" and "sour" tastes and the disappearance of "meaty" and "beefy" flavors were a result of the activity of the free radicals derived from lipid oxidation on flavor proteins (2, 24-28),... 

The role of aspartic acid and glutamic acid was investigated in BMP (Beefy Meaty peptide, Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) isolated from enzymatic digests of beef soup. The taste of BMP was affected by the sequence of acidic fragment. Sodium ion uptake of acidic dipeptides and their taste, when mixed with sodium ion, were dependent on the component and/or sequence of dipeptides containing acicHc amino acids. 

The function of acidic peptides was examined by using the peptide which was isolated from beef soup and sequenced as Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala by Yamasaki and Maekawa (5) and Tamura et al (6). According them, the peptide solution tasted just like beef soup. Spanier (7) nam this peptide as Beefy Meaty Peptide (BMP) based on its taste. 

Certain polypeptides resulting from protease digestion of proteins contribute to the typical taste of savoury foods. The DNA sequence coding for an octapep-tide known as beefy meaty peptide was cloned into yeast as a fusion with the yeast a factor to be secreted as free octapeptide into the medium which facilitated its recovery [37]. Alternatively, intracellular expression of tasty peptides... 

In an examination of the contribution which lipids make to the development of aroma during the heating of meat, the phospholipids were shown to be particularily important. Consumer and taste panel studies had failed to show any relationship between the meaty flavor of lean meat and the level of fat on the carcass, apparently... 

Products J 0 and J l are meaty in aroma and flavor. 1 possesses a characteristic meaty note reminiscent of 1iver-sausage whilst has a roasted meat odor and a burnt meat taste. In addition, the cis stereoisomer has a carrot-like and mushroom-like aroma and a herbaceous and tropical fruit note. The flavor thresholds in water of JJD and 1 1 are below 100 ppb. 

Chemists produce synthetic flavourings such as smoky bacon and even chocolate . Meaty flavours come from simple heterocycles such as alkyl pyrazines (present in coffee as well as roast meat) and furonol, originally found in pineapples. Compounds such as corylone and maltol give caramel and meaty flavours. Mixtures of these and other synthetic compounds can be tuned to taste like many roasted foods from fresh bread to coffee and barbecued meat. 

Growing resistant plants does have its limitations in controlling disease. First of all. plants may not have been developed or found that are resistant to certain diseases. Also, disease-resistant cultivars may not have all the other attributes you want in your plants. In the case of tomatoes, for example, does the fruit taste good Do you want a "meaty" tomato for canning, or a juicy one for fresh eating There s no point in growing a plant that doesn t fit your needs, just because it is disease-resistant. 

The general basic flavours of food can be divided into fruity, meaty, vegetable, spicy and roasted notes. The comparison of the composition of food shows a direct correlation between its composition of tasting materials and the basic tastes (see Table 4.1). 

The Middle Notes are based on reaction flavourings to impart specific complex roasted, meaty and smoky notes roasted chicken, boiled beef, smoked ham. They improve the overall taste with a general meaty background and a good mouthfeeling. Meaty middle notes are often based on the reaction of vitamin Bl, cystein and reducing sugars. Fat included in the reaction modifies the product into a specific animal direction chicken, beef, mutton, pork. 

What exactly is the umami taste The Japanese word umami can be translated into English as savoury, essence, pungent, deliciousness and meaty. Umami is associated with an experience of perfect quality in a taste. It is also said to involve all the senses, not just that of taste. 

The odor is powerful, repulsively sulfuraceous, only in extreme dilution becoming attractive, caramel-lic-burnt, roasted (Arctander, 1967). At a concentration of 0.2 ppm the flavor is roasted, meaty, coffee, chicory (Chemisis, 1965). According to Winter et al. (1976e), at a concentration of 3 ppm in a neutral, soluble coffee base it has a burnt, metallic taste. 

The pure substance smells pungent or leek-like, whereas a penetrating animal-like, foxy or even skunky odor predominates at low concentrations (ca 0.1 ppm) (Soeltoft, 1988). At a concentration of 0.04 ppm, the flavor is perceived as skunky, meaty, coffee, fatty, tarry, etc. (Chemisis, 2000). The odor and taste thresholds in air and water measured by Grosch (1996) were 0.2-0.4g/m3 and 0.2-0.3ppt (0.0002-0.0003 xg/L) respectively. The low detection threshold in water explains the important olfactory contribution of this compound even at the measured low concentration. 

Sensory properties were presented in the same publication. The aroma strength of this mercaptan is very far from that of prenyl mercaptan (Q.10) which is also formed under roasting conditions. The pure substance has a sweet, soup-like odor, which is perceived as cooked meat and spicy when diluted in water to ca 0.1 ppm. Odor and taste thresholds, 2-6 and 8-10 ppb respectively, are relatively high compared to those of Q.10 and Q.20. The use of this alcohol and of its formate (see below) for artificial aromatizing of various foods has been patented (DE Patent 23.16465, 1973). At a concentration of 0.1 ppm it is characterized by a meaty, sulfury, skunky, cabbage flavor (Chemisis, 1999). 

Properties Chocolate, nutty, coffee-like, roasted, meaty odor/taste m.w. 127.21 dens. 1.013 b.p. 166-167 C (717.5 mm) flash pt. 56 C Uses Synthetic flavoring agent in foods and pharmaceuticals... 

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