TY - JOUR
T1 - Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers
AU - Chung, Seo Jin
AU - Chung, Jin A.
AU - Kim, Boo Won
AU - Kang, Deik
PY - 2015/10
Y1 - 2015/10
N2 - The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature (20°C vs. 55°C) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.
AB - The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature (20°C vs. 55°C) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.
KW - Descriptive analysis
KW - NaCl
KW - Natural flavor enhancer
KW - Temperature
UR - http://www.scopus.com/inward/record.url?scp=84950296946&partnerID=8YFLogxK
U2 - 10.9721/KJFST.2015.47.5.615
DO - 10.9721/KJFST.2015.47.5.615
M3 - Article
AN - SCOPUS:84950296946
SN - 0367-6293
VL - 47
SP - 615
EP - 622
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 5
ER -