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琥珀酸二钠与谷氨酸钠相互作用及喜好度分析 被引量:5

Interaction between Disodium Succinate and Monosodium Glutamate and Their Hedonic Liking
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摘要 采用成对比较检验,测定0.300 g/100 mL谷氨酸钠和不同质量浓度琥珀酸二钠(0.010、0.020、0.030、0.050 g/100 mL及0.100 g/100 mL)复合溶液的相对谷氨酸钠质量浓度,并采用9点标度法对其喜好性进行分析。研究表明,随着琥珀酸二钠添加量的提高,复合溶液的整体鲜味强度先大幅增加而后降低,在谷氨酸钠与琥珀酸二钠添加比例为6∶1时达到峰值;同时随着琥珀酸二钠添加量的增加,复合溶液的喜好度先略有上升后急剧下降,在谷氨酸钠与琥珀酸二钠添加比例为15∶1时达到峰值。综合以上指标,谷氨酸钠与琥珀酸二钠在实际应用中的添加比例不宜超过10∶1。本实验结果表明琥珀酸二钠与谷氨酸钠的相互作用关系,为琥珀酸二钠的实际应用提供理论参考。 Monosodium glutamate(MSG),a representative umami substance,is widely used to enhance overall food flavor and palatability in the food industry.Disodium succinate(or WSA for short)is also a widely used flavor enhancer due to its unique umami taste.Although WSA has been applied in many commercial products,its interaction with MSG and their hedonic liking have not been reported yet.A total of 12 panelists were trained for sensory evaluation in this study.Paired comparison test and the nine-point hedonic scale were used to determine the relative umami concentration and to assess the hedonic liking of 5 mixed solutions containing 0.300 g/100 mL MSG and 0.010,0.020,0.030,0.050 and 0.100 g/100 mL WSA,respectively.The results showed that umami taste significantly increased with increasing WSA concentration up to a MSG/WSA ratio of 6:1 and then decreased.Hedonic liking slightly rose with increasing WSA concentration up to a MSG/WSA ratio of 15:1 and then dropped dramatically.Hence,the optimum MSG/WSA ratio does not exceed 10:1 based on the results above.The interaction between MSG and WSA found in this study can provide a theoretical basis for the application of WSA.
作者 王晶 李蓓 王文利 张丹妮 刘源 WANG Jing;LI Bei;WANG Wenli;ZHANG Danni;LIU Yuan(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201406,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2018年第22期15-19,共5页 Food Science
基金 国家自然科学基金优秀青年科学基金项目(31622042) 国家自然科学基金面上项目(31371790 31271900) "十三五"国家重点研发计划重点专项(2016YFD0400803 2016YFD0401501)
关键词 琥珀酸二钠 谷氨酸钠 相对鲜味浓度 成对比较检验 喜好度 disodium succinate monosodium glutamate(MSG) relative umami concentration paired comparison test hedonic liking
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