Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty...
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ftunnottinghamrr:oai:nottingham-repository.worktribe.com:6614890 2023-05-15T18:09:51+02:00 Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing Dong, Meng Zhang, Yu Ying Huang, Xu Hui Xin, Ran Dong, Xiu Ping Konno, Kunihiko Zhu, Bei Wei Fisk, Ian Qin, Lei 2021-08-12 https://doi.org/10.1016/j.foodchem.2021.130844 https://nottingham-repository.worktribe.com/output/6614890 unknown Elsevier https://nottingham-repository.worktribe.com/output/6614890 Food Chemistry Volume 368 doi:https://doi.org/10.1016/j.foodchem.2021.130844 0308-8146 doi:10.1016/j.foodchem.2021.130844 Journal Article 2021 ftunnottinghamrr https://doi.org/10.1016/j.foodchem.2021.130844 2022-10-13T22:16:57Z The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty, and sweet attributes were perceived successively. Meanwhile, the smoky and fried flavors were the most dominant attributes of roasted salmon at the beginning, then various attributes were perceived. During the chewing process, free amino acids and 5?-nucleotides released in saliva were quantified. Compared to the sensory data, the results demonstrated that glutamic acid and inosine 5?-monophosphate released in saliva might induce the umami perception. The sweet-tasting amino acids alanine and glycine may contribute to sweetness. Therefore, we suggested that the time dimension of tastants dissolved in saliva would affect the dynamic sensation of food, even for complex food materials. Article in Journal/Newspaper Salmo salar University of Nottingham: Repository@Nottingham Food Chemistry 368 130844 |
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University of Nottingham: Repository@Nottingham |
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ftunnottinghamrr |
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description |
The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty, and sweet attributes were perceived successively. Meanwhile, the smoky and fried flavors were the most dominant attributes of roasted salmon at the beginning, then various attributes were perceived. During the chewing process, free amino acids and 5?-nucleotides released in saliva were quantified. Compared to the sensory data, the results demonstrated that glutamic acid and inosine 5?-monophosphate released in saliva might induce the umami perception. The sweet-tasting amino acids alanine and glycine may contribute to sweetness. Therefore, we suggested that the time dimension of tastants dissolved in saliva would affect the dynamic sensation of food, even for complex food materials. |
format |
Article in Journal/Newspaper |
author |
Dong, Meng Zhang, Yu Ying Huang, Xu Hui Xin, Ran Dong, Xiu Ping Konno, Kunihiko Zhu, Bei Wei Fisk, Ian Qin, Lei |
spellingShingle |
Dong, Meng Zhang, Yu Ying Huang, Xu Hui Xin, Ran Dong, Xiu Ping Konno, Kunihiko Zhu, Bei Wei Fisk, Ian Qin, Lei Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing |
author_facet |
Dong, Meng Zhang, Yu Ying Huang, Xu Hui Xin, Ran Dong, Xiu Ping Konno, Kunihiko Zhu, Bei Wei Fisk, Ian Qin, Lei |
author_sort |
Dong, Meng |
title |
Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing |
title_short |
Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing |
title_full |
Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing |
title_fullStr |
Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing |
title_full_unstemmed |
Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing |
title_sort |
dynamic sensations of fresh and roasted salmon (salmo salar) during chewing |
publisher |
Elsevier |
publishDate |
2021 |
url |
https://doi.org/10.1016/j.foodchem.2021.130844 https://nottingham-repository.worktribe.com/output/6614890 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
https://nottingham-repository.worktribe.com/output/6614890 Food Chemistry Volume 368 doi:https://doi.org/10.1016/j.foodchem.2021.130844 0308-8146 doi:10.1016/j.foodchem.2021.130844 |
op_doi |
https://doi.org/10.1016/j.foodchem.2021.130844 |
container_title |
Food Chemistry |
container_volume |
368 |
container_start_page |
130844 |
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1766182519591403520 |