Taste enhancement

Salt has had a significant impact on the economies of some countries, and in some places it stUl does. Salt was the first chemical recognized and used in ancient times (69). It was first used in food for taste enhancement and as a preservative (see SoDlUMCOMPOUNDS). 

The molecules produced by living organisms, natural products, are employed in our lives as flavors, fragrances, pharmaceuticals, nontraditional medicines, dyes, and pesticides, among other uses. The products of chemistry are employed in our food as preservatives, artificial sweeteners, thickeners, dyes, taste enhancers, flavors, and textnring agents. Chemistry creates such key materials as plastics, ceramics, fabrics, alloys, semiconductors, liquid crystals, optical media, and biomaterials. Chemistry also does many kinds of analysis and these include measurements of air quahty, water quality, food safety, and the search for substances that compromise the enviromnent or workplace safety. 

Salt is the best known taste enhancer for a variety of foods. Monosodium glutamate (MSG) and nucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), are known to enhance flavor and are recognia as the "umami taste" in Oriental cuisine. They have longer aftertastes than the "basic... 

Effective Hamaker constant, 234 Emulsifying activity index, 186,188/ Emulsions, concentrated oil-in-water, effea of interdroplet forces on centrifugal stability, 229-245 Enhancers of taste. See Taste enhancers Enzymatic modification of soy proteins, 181-190... 

Industrialization and need for increase in agricultural activity, 1-2 Inosine monophosphate, taste enhancer, 17,19 Interdroplet forces, effect on centrifugal stability for protein-stabilized oil-in-water emulsions,... 

Salty taste enhancing preparations or compounds besides KCl were described. For example, a mixture of certain amino acids based on L-lysine were used to increase the saltiness of a NaCl-reduced preparation [34] y-aminobutyric acid (4) was also used as a salty taste enhancer [35]. Some dipeptides such as N-l-ornithyl taurine hydrochloride or N-L-lysinyl taurine hydrochloride were described as very salty with a clean salt taste [36]. Additionally, choline chloride was suggested as a salt enhancer [37]. 

By market volume the most important flavour molecule is L-glutamic acid. In 2004, the worldwide annual MSG production was estimated to be amount 1,500,0001 [21]. The amino acid is extensively used as taste enhancer, frequently in conjunction with nucleotides, a flavour impression which is also referred to as umamf, a term derived from the Japanese meaning deliciousness or a savoury or palatable taste. MSG is manufactured by aerobic cultivation of Coryne-bacterium glutamicum on starch hydrolysates or molasses media in large-scale bioreactors (up to 500 m ). Production strains with modified metabolic flux profiles and highly permeable cell walls for an improved product secretion are... 

L-Glutamic acid 105 NONESSENTIAL AMINO ACIDS Fermentation (WS) Synthesis from acrylonitrile and resolution MSG. taste enhancer... 

Iimura and Umeda (23) have described the free histidine occurring in quantity in katsuwobushi as serving as a taste enhancer in conjunction with lactic acid and IG PO by elevating buffering capacity. 

From these results, we have depicted a model for the construction of the taste of crab meat. This is shown in Figure 7. The nucleus of the crab taste is produced by a limited number of compounds, such as glycine, glutamic acid, arginine, AMP, GMP, sodium ions, and chloride ions. The characteristic taste of crab meat thus formed is elaborated upon and enhanced by such components as alanine, glycine betaine, potassium ions, and phosphate ions, and possibly by CMP. The other components, though their individual contributions are slight, jointly also serve as taste enhancers. 

Typical food products that are extruded include sugars and sweets which may be applied on bread and cakes, but also ingredients for soups (herbs) or cereals (fibers, vitamins, etc). Food powders may also be pressed into shapes such as cubes, which may be applied as concentrated bouillons, herbs and taste enhancers for use in soups. Here the ease of dosing and the stability (prevention of oxidation of the flavors) are the reason to make them into cubes. 

Kawai M, Okiyama A, Ueda Y. Taste enhancements between various amino acids and IMP. Chem. Senses 2002 27 739-745. 

Kroeze JH. Neohesperidine dihydrochalcone is not a taste enhancer in aqueous solutions. Chem Senses 2000 25(5) 555-559. 

These seasonings are very important because of their explicit cost-effectiveness and their remarkable taste effects in many foods together with an additional taste enhancement by the liberated glutamic acid and glutamate. 

A new taste enhancer was isolated from a beef broth and identified as A-(l-carboxye-thyl)-6-(hydroxymethyl)pyridinium-3-ol iimer salt (60, alapyridaine Fig. 3.35) ]85]. The authors found that it increases the sweetness and umami character when added to a synthetic beef broth. The same compound forms also during the Maillard reaction between glucose and alanine ]86]. Its formation can be explained via 3-deoxyglu-cosone and 5-hydroxymethyl-2-furfural as intermediates ]84]. 

Ottinger, H., Hofmann, T. Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments. J. Agric. Food Chem. 2003,... 

For the composition of vegetable flavourings it is essential to distinguish the flavour from the taste part this taste is a balanced composition of harsh, slight bitter acids with salt, some taste enhancers (nucleotides) and sugar to impart a slight sweetness. 

Base Notes Flavour Body and Taste Enhancement... 

Amanita pantheria and A. muscaria. Insecticidal effects. CNS actions, and taste-enhancing qualities similar to glutamate. 

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