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Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus)

Zhang, Ninglong; Ayed, Charfedinne; Wang, Wenli; Liu, Yuan

Authors

Ninglong Zhang

Wenli Wang

Yuan Liu



Abstract

To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests. Moreover, the role of flavor peptides in the overall taste profile of T. obscurus was evaluated. Sensory evaluation revealed that glutamic acid, serine, proline, arginine, lysine, adenosine 5′-monophosphate, inosine 5′-monophosphate (IMP), succinic acid, sodium, potassium, phosphates, and chlorides were the core taste-active contributors to T. obscurus. Besides glutamic acid, IMP, succinic acid, and potassium, the characteristic T. obscurus-like umami and kokumi profiles were induced by adding flavor peptides, among which Pro-Val-Ala-Arg-Met-Cys-Arg and Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val were identified as key substances on the basis of the addition test and dose–response analysis. The present data may help to reveal the secret of the delicious taste of T. obscurus and provide the basis for the development of deeper flavor analysis of pufferfish.

Journal Article Type Article
Publication Date Jan 3, 2019
Journal Journal of Agricultural and Food Chemistry
Print ISSN 0021-8561
Electronic ISSN 1520-5118
Publisher American Chemical Society
Peer Reviewed Peer Reviewed
APA6 Citation Zhang, N., Ayed, C., Wang, W., & Liu, Y. (2019). Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus). Journal of Agricultural and Food Chemistry, https://doi.org/10.1021/acs.jafc.8b06047
DOI https://doi.org/10.1021/acs.jafc.8b06047
Publisher URL https://pubs.acs.org/doi/abs/10.1021/acs.jafc.8b06047

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