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

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


Ninglong Zhang

Charfedinne Ayed

Wenli Wang

Yuan Liu


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.


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,

Journal Article Type Article
Acceptance Date Jan 3, 2019
Online Publication Date Jan 3, 2019
Publication Date Jan 3, 2019
Deposit Date Mar 22, 2019
Publicly Available Date Jan 4, 2020
Journal Journal of Agricultural and Food Chemistry
Print ISSN 0021-8561
Electronic ISSN 1520-5118
Publisher American Chemical Society
Peer Reviewed Peer Reviewed
Public URL
Publisher URL


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