Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception

文献类型： 外文期刊

第一作者： Xiao, Zuobing

作者： Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan

作者机构：

关键词： Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2024 年 208 卷

页码：

收录情况： SCI

摘要： Reducing NaCl content in food while maintaining acceptability poses a significant challenge. Odor-induced saltiness enhancement (OISE) emerges as a promising solution. This study utilized gas chromatography-olfactory (GC-O) in conjunction with gas chromatography-mass spectrometry (GC-MS) to identify 37 key volatile compounds in three representative Chinese dry-cured hams. These compounds had an odor activity value (OAV) of >= 1 or a modification frequency (MF) of >= 30%. Subsequently, quantitative descriptive analysis (QDA) identified eight odorants associated with saltiness. These included 1-octen-3-ol, nonanal, heptanal, 2-methylbu-tanal, 3-methyl-butanal, benzaldehyde, octanal, and 2,6-dimethylpyrazine. Remarkably, these odorants significantly intensified saltiness (P < 0.05) when added to a low-concentration NaCl solution (0.3%), compared to zero or high concentrations (0.75% and 0.8%). As a result, traditional Chinese salty meat products offer a promising source of odorants for enhancing saltiness, compensating for reduced NaCl content through OISE.

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