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
作者： Xiao, Zuobing 1 ; Liu, Longxue 1 ; Niu, Yunwei 1 ; Zhang, Jing 1 ; Wang, Daoying 3 ; Zhou, Cunshan 4 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai 200240, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
4.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
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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