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

Dong, Meng; Zhang, Yu Ying; Huang, Xu Hui; Xin, Ran; Dong, Xiu Ping; Konno, Kunihiko; Zhu, Bei Wei; Fisk, Ian; Qin, Lei

Abstract

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.

Citation

Dong, M., Zhang, Y. Y., Huang, X. H., Xin, R., Dong, X. P., Konno, K., …Qin, L. (2022). Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chemistry, 368, Article 130844. https://doi.org/10.1016/j.foodchem.2021.130844

• Journal Article Type: Article
• Acceptance Date: Aug 9, 2021
• Online Publication Date: Aug 12, 2021
• Publication Date: Jan 30, 2022
• Deposit Date: Nov 8, 2021
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 1873-7072
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 368
• Article Number: 130844
• DOI: https://doi.org/10.1016/j.foodchem.2021.130844
• Public URL: https://nottingham-repository.worktribe.com/output/6614890
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0308814621018501?via%3Dihub