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The Physical and Psychophysical Effects of Umami and Kokumi Compounds On The Actual and Perceived Thickness of Model Liquid Foods
The Physical and Psychophysical Effects of Umami and Kokumi Compounds On The Actual and Perceived Thickness of Model Liquid Foods
Background
Salt replacement
Umami flavour compounds improve palatability
- lower threshold for sodium chloride
- Add extra flavour layer
- Increase ‘ mouthfulness’, richness or thickness– “Kokumi”
“Umami”
Fifth basic taste (besides salt, sweet, sour & bitter)
Discovered in 1908 by Japanese scientist
Taste sensation elicited by glutamic acid,
inosine-5’-monophosphate (IMP), guanosine-5’-
Background monophosphate (GMP) and adenine-5’-monophosphate
(AMP)
Naturally occurring in protein-rich foods:
Umami Meat, soy, ripened cheese, shellfish, mushrooms, tomato, etc.
A B C
https://en.wiktionary.org/wiki/kokumi
16 model vegetable stocks enriched
with combination of sodium chloride
Materials & (0 g L-1, 2 g L-1, 5 g L-1 & 10 g L-1)
Methods and mushroom concentrate (MC)
(0 g L-1, 1 g L-1, 2 g L-1 & 5 g L-1)
vegetable stocks
Carrot 500 ± 0.03 g 0.0% 0.2% 0.5% 1.0%
Onion 500 ± 0.03 g NaCl NaCl NaCl NaCl
0.0%
Leek 500 ± 0.03 g S1 S5 S9 S13
MC
Celeriac 500 ± 0.03 g 0.1%
Fennel 250 ± 0.03 g S2 S6 S10 S14
MC
Garlic 100 ± 0.03 g 0.2%
S3 S7 S11 S15
Tomato paste 50 ± 0.03 g MC
0.5%
Demineralised water 5000 ± 5 ml S4 S8 S12 S16
MC
Analysis of viscosity using Ubbelohde Capillary Viscometer
Materials & 55oC, (density with Anton Paar density meter)
Methods
Viscosity Analysis of lubrication using Anton Paar tribology setup
Normal force 1N, 55oC, 1-1000 s-1
Lubrication
Sensory attributes
Sensory analysis with untrained panelists
Three attributes: Saltiness, Thickness & Flavour Richness
Unanchored 100 mm Visual Analogue Scale
Analysis of viscosity
0,68
0,66
0,64
Conclusions 0,58
0,56
Viscosity
0,54
0,52
0,5
0 20 40 60 80 100 120 140 160 180 200
NaCl Concentration [mM]
Lubrication
0,01
0,1 1 10 100 1000
entrainment speed [mm s-1]
Friction coefficients of four samples with 0 mM NaCl as function of
entrainment speed. Spheres refer to 0 g L-1 MC, triangles to 1 g L-1 MC, crosses
to 2 g L-1 MC & squares to 5 g L-1 MC.
Analysis of lubrication
Lubrication
0,01
0,1 1 10 100 1000
entrainment speed [mm s-1]
Results & 5
Conclusions 4
Saltiness perception 2
0
0 0,5 1 1,5 2 2,5 3 3,5 4 4,5 5
MC concentration [g L-1]
Conclusions
Flavour Richness perception slightly increases with
mushroom concentrate concentration
Flavour Richness (R2 = 0.34)
perception
Sensory analysis
Results &
Conclusions
Flavour Richness
perception
Results & 6
Conclusions 4
3
Flavour Richness
perception 2
0
0 1 2 3 4 5 6
MC concentration [g L-1]
Results & 5
Conclusions 4
Thickness perception 2
0
0,5 0,52 0,54 0,56 0,58 0,6 0,62 0,64 0,66 0,68
Dynamic Viscosity [mPa•s]
Results & 5
Conclusions 4
Thickness perception 2
0
0,40 0,45 0,50 0,55 0,60 0,65
friction coefficient [dimensionless]
Conclusions
5
Thickness perception 3
0
0 1 2 3 4 5 6
MC concentration [g L-1]