Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing

• Published in: Food Chemistry
• Main Authors: Dong, Meng, Zhang, Yu Ying, Huang, Xu Hui, Xin, Ran, Dong, Xiu Ping, Konno, Kunihiko, Zhu, Bei Wei, Fisk, Ian, Qin, Lei
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Elsevier 2021
• Subjects: Salmo salar
• Online Access: https://doi.org/10.1016/j.foodchem.2021.130844; https://nottingham-repository.worktribe.com/output/6614890

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.