Trends in Natural Flavor Enhancer: A Review on Umami Compounds

Open Access

Issue		BIO Web Conf. Volume 96, 2024 The 2^nd Unhas International Conference on Agricultural Technology (UICAT 2023)


Article Number		01013
Number of page(s)		12
Section		The Science of Food
DOI		https://doi.org/10.1051/bioconf/20249601013
Published online		27 March 2024

L. Probst, L. Frideres, B. Pedersen, and F. Amato, Sustainable , Safe and Nutritious Food: New Nutrient Sources (Business Innovation Observatory). [Google Scholar]
M. Carocho, P. Morales, and I. C. F. R. Ferreira, Natural Food Additives: Quo Vadis?, Trends Food Sci. Technol. 45, 284 (2015). [CrossRef] [Google Scholar]
H. N. H. Unaeze, Update on Food Safety of Monosodium L-Glutamate (MSG), Pathophysiology 24, 243 (2017). [CrossRef] [PubMed] [Google Scholar]
A. Zanfirescu, A. Ungurianu, A. M. Tsatsakis, G. M. Nițulescu, D. Kouretas, A. Veskoukis, D. Tsoukalas, A. B. Engin, M. Aschner, and D. Margină, A Review of the Alleged Health Hazards of Monosodium Glutamate, Compr. Rev. Food Sci. Food Saf. 18, (2019). [Google Scholar]
M. Carocho, M. F. Barreiro, P. Morales, and I. C. F. R. Ferreira, Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives, Compr. Rev. Food Sci. Food Saf. 13, 377 (2014). [CrossRef] [Google Scholar]
Y. Yoshida, Umami Taste and Traditional Seasonings, Food Rev. Int. 14, 213 (1998). [CrossRef] [Google Scholar]
P. Hajeb and S. Jinap, Umami Taste Components and Their Sources in Asian Foods, Crit. Rev. Food Sci. Nutr. 55, 778 (2015). [CrossRef] [PubMed] [Google Scholar]
K. Ninomiya, Science of Umami Taste: Adaptation to Gastronomic Culture, Flavour 4, 1 (2015). [CrossRef] [Google Scholar]
A. R. M. Maray, M. K. Mostafa, and A. E. D. M. A. El-Fakhrany, Effect of Pretreatments and Drying Methods on Physico-Chemical, Sensory Characteristics and Nutritional Value of Oyster Mushroom, J. Food Process. Preserv. 42, 1 (2018). [Google Scholar]
S. Y. Kim, B. M. Kim, J. B. Kim, P. Shanmugavelan, H. W. Kim, S. Y. Kim, S. N. Kim, Y. S. Cho, H. S. Choi, and K. M. Park, Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses, Prev. Nutr. Food Sci. 19, 220 (2014). [CrossRef] [PubMed] [Google Scholar]
Y. Zhao, M. Zhang, S. Devahastin, and Y. Liu, Progresses on Processing Methods of Umami Substances: A Review, Trends Food Sci. Technol. 93, 125 (2019). [CrossRef] [Google Scholar]
R. Maharani, A. Fernandes, M. Turjaman, H. Kuspradini, and G. Lukmandaru, Chemical and Organoleptic Properties of Bekai (Pycnarrhena Tumefacta Miers) Leaves for Flavouring Agent (Bio-Vetsin), Indones. J. For. Res. 7, 121 (2020). [Google Scholar]
M. Rohmah, B. Saragih, N. Amaliah, K. Kristopal, Y. H. E. Putra, and A. Rahmadi, Determination of Moisture, Ash, Protein, Polyphenolic, Flavonoids, and Amino Acid Contents and Antioxidant Capacity of Dried Mekai ( Pycnarrhena Tumefacta Miers) Leaf as Potential Herbal Flavor Enhancers, Proc. Int. Conf. Trop. Agrifood, Feed Fuel (ICTAFF 2021) 17, (2022). [Google Scholar]
M. Rohmah, B. Saragih, R. R. Utami, K. Sari, and A. Rahmadi, Struktur Kristal, Morfologi, Gugus Fungsi, Proksimat, Polifenol, Flavonoid, Tanin, Dan Aktivitas Antioksidan Dari Bubuk Daun Mekai (Pycnarrhena Tumefacta Miers), J. Ind. Has. Perkeb. 17, 68 (2022). [Google Scholar]
L. T. Nguyen, L. C. Salanta, M. Tofana, S. A. Socica, A. C. Farcas, and C. R. Pop, Mini Review About Monosodium Glutamate, Bull. Univ. Agric. Sci. Vet. Med. Cluj-Napoca. Food Sci. Technol. 77, 1 (2020). [Google Scholar]
S. Yamaguchi and K. Ninomiya, What Is Umami?, Food Rev. Int. 14, 123 (1998). [CrossRef] [Google Scholar]
K. Wijayasekara and J. Wansapala, Uses, Effects and Properties of Monosodium Glutamate (MSG) on Food & Nutrition, Int. J. Food Sci. Nutr. 2, 132 (2017). [Google Scholar]
H. Manninen, M. Rotola-Pukkila, H. Aisala, A. Hopia, and T. Laaksonen, Free Amino Acids and 5′-Nucleotides in Finnish Forest Mushrooms, Food Chem. 247, 23 (2018). [Google Scholar]
S. Yamaguchi and K. Ninomiya, Umami and Food Palatability, J. Nutr. 130, 921S (2000). [CrossRef] [Google Scholar]
T. T. Liu, N. Xia, Q. Z. Wang, and D. W. Chen, Identification of the Non-Volatile Taste-Active Components in Crab Sauce, Foods 8, 1 (2019). [Google Scholar]
S. Nomura, A. Ishizuka, S. Tanaka, D. Yoneoka, H. Uneyama, and K. Shibuya, Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability, Health (Irvine. Calif). 13, 629 (2021). [Google Scholar]
Y. Ardö, Flavour Formation by Amino Acid Catabolism, Biotechnol. Adv. 24, 238 (2006). [CrossRef] [Google Scholar]
O. G. Mouritsen, Umami Flavour as a Means of Regulating Food Intake and Improving Nutrition and Health, Nutr. Health 21, 56 (2012). [Google Scholar]
T. Giacometti, Free and Bound Glutamate in Natural Products, Glutamic acid: Advances in Biochemistry and Physiology. [Google Scholar]
K. Ninomiya, Natural Occurrence, Food Rev. Int. 14, 177 (1998). [CrossRef] [Google Scholar]
K. Ninomiya, Umami: A Universal Taste, Food Rev. Int. 18, 23 (2002). [CrossRef] [Google Scholar]
J. A. Maga and S. Yamaguchi, C R C Critical Reviews in Food Science and Nutrition, Food Sci. Nutr. 18, 231 (2009). [Google Scholar]
S. Purwayantie, S. Umar, Supriyadi, and G. Murdijati, Umami Potential from Crude Extract of Bekkai Lan (Albertisia Papuana Becc.) Leaves, an Indegenous Plant in East Kalimantan-Indonesia, Int. Food Res. J. 20, 545 (2013). [Google Scholar]
M. Temesgen, L. Yegerem, and M. Yilma, Phenolic Acid and Amino Acid Composition of Ethiopian Chaya (Cnidoscolus Chayamansa), Int. J. Food Prop. 25, 227 (2022). [CrossRef] [Google Scholar]
K. Kurihara and M. Kashiwayanagi, Basic Characteristics of Glutamate and Umami Sensing in the Oral Cavity and Gut: Physiological Studies on Umami Taste1, J. Nutr. 130, 931S (2000). [CrossRef] [Google Scholar]
S. Yamaguchi, The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Guanylate, J. Food Sci. 32, 473 (1967). [CrossRef] [Google Scholar]
S. Purwayanti, M. Gardjito, U. Santoso, and S. Supriyadi, Taste Compounds from Crude Extract of Bekkai Lan (Albertisia Papuana Becc.), J. Food Nutr. Sci. 1, 33 (2013). [Google Scholar]
S. Beluhan and A. Ranogajec, Chemical Composition and Non-Volatile Components of Croatian Wild Edible Mushrooms, Food Chem. 124, 1076 (2011). [CrossRef] [Google Scholar]
N. Rotzoll, A. Dunkel, and T. Hofmann, Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella Deliciosa Fr.), J. Agric. Food Chem. 54, 2705 (2006). [CrossRef] [PubMed] [Google Scholar]
S. L. Drake, M. E. Carunchia Whetstine, M. A. Drake, P. Courtney, K. Fligner, J. Jenkins, and C. Pruitt, Sources of Umami Taste in Cheddar and Swiss Cheeses, J. Food Sci. 72, 360 (2007). [CrossRef] [Google Scholar]
A. P. Oliveira, J. A. Pereira, P. B. Andrade, P. Valentão, R. M. Seabra, and B. M. Silva, Organic Acids Composition of Cydonia Oblonga Miller Leaf, Food Chem. 111, 393 (2008). [CrossRef] [PubMed] [Google Scholar]
Y. Zhang, C. Venkitasamy, Z. Pan, W. Liu, and L. Zhao, Novel Umami Ingredients: Umami Peptides and Their Taste, J. Food Sci. 82, 16 (2017). [CrossRef] [PubMed] [Google Scholar]
P. A. Temussi, The Good Taste of Peptides, J. Pept. Sci. 18, 73 (2011). [Google Scholar]
B. S. Sitepu, Potential Species as a Food Source in Wehea Forest, East Kalimantan, Proc. Jt. Symp. Trop. Stud. 11, 89 (2021). [Google Scholar]
A. Tritsari and A. Maryam, Pengembangan Penyedap Bubuk Daun Sengkubak (Pycnarrhena Cauliflora Diels .) Sebagai Upaya Pemberdayaan Masyarakat Di Wilayah Perbatasan Indonesia, in Seminar Nasional Hasil Penelitian Dan Pengabdian Kepada Masyarakat (2022), pp. 543–554. [Google Scholar]
N. A. B. Incau, M. Almeida, and N. Indriyanti, Skrinning Aktivitas Antimikroba Ekstrak Etanol Daun Mekai (Albertisia Sp.), Proceeding Mulawarman Pharm. Conf. 14, 84 (2021). [CrossRef] [Google Scholar]
S. Purwayantie, U. Santoso, Supriyadi, M. Gardjito, and H. Susanto, The Isolation of Taste Compounds in Bekkai Lan (Albertisia Papuana Becc.) Leaves Extract Using Nanofiltration, Int. Food Res. J. 22, 225 (2015). [Google Scholar]
N. Hutasingh et al., Chula Digital Collections Exploring Flavor Enhancer Metabolite Profiling and Identification of Novel Umami Compounds in the Chaya Leaves of Two Species Using Multiplatform Metabolomics, Food Chem. 404, 134564 (2023). [CrossRef] [PubMed] [Google Scholar]
A. Istiqamah, H. N. Lioe, and D. R. Adawiyah, Umami Compounds Present in Low Molecular Umami Fractions of Asam Sunti – A Fermented Fruit of Averrhoa Bilimbi L., Food Chem. 270, 338 (2019). [Google Scholar]
O. G. Mouritsen, L. Duelund, G. Calleja, and M. B. Frøst, Flavour of Fermented Fish, Insect, Game, and Pea Sauces: Garum Revisited, Int. J. Gastron. Food Sci. 9, 16 (2017). [CrossRef] [Google Scholar]
Y. Zhao, D. Sun-Waterhouse, M. Zhao, Q. Zhao, C. Qiu, and G. Su, Effects of Solid-State Fermentation and Proteolytic Hydrolysis on Defatted Soybean Meal, Lwt 97, 496 (2018). [CrossRef] [Google Scholar]
S. F. Gauthier and Y. Pouliot, Functional and Biological Properties of Peptides Obtained By Enzymatic Hydrolysis of Whey Proteins, J. Dairy Sci. 86, E78 (2003). [CrossRef] [Google Scholar]
M. Puri, D. Sharma, and C. J. Barrow, Enzyme-Assisted Extraction of Bioactives from Plants, Trends Biotechnol. 30, 37 (2012). [CrossRef] [PubMed] [Google Scholar]
X. Lan, P. Liu, S. Xia, C. Jia, D. Mukunzi, X. Zhang, W. Xia, H. Tian, and Z. Xiao, Temperature Effect on the Non-Volatile Compounds of Maillard Reaction Products Derived from Xylose-Soybean Peptide System: Further Insights into Thermal Degradation and Cross-Linking, Food Chem. 120, 967 (2010). [CrossRef] [Google Scholar]
S. Song, S. Li, L. Fan, K. Hayat, Z. Xiao, L. Chen, and Q. Tang, A Novel Method for Beef Bone Protein Extraction by Lipase-Pretreatment and Its Application in the Maillard Reaction, Vol. 208 (Elsevier Ltd, 2016). [Google Scholar]
R. Wang, C. Yang, and H. Song, Key Meat Flavour Compounds Formation Mechanism in a Glutathione-Xylose Maillard Reaction, Food Chem. 131, 280 (2012). [CrossRef] [Google Scholar]
C. Diez-Simon, C. Eichelsheim, R. Mumm, and R. D. Hall, Chemical and Sensory Characteristics of Soy Sauce: A Review, J. Agric. Food Chem. 68, 11612 (2020). [CrossRef] [PubMed] [Google Scholar]
W. Li, Z. Gu, Y. Yang, S. Zhou, Y. Liu, and J. Zhang, Non-Volatile Taste Components of Several Cultivated Mushrooms, Food Chem. 143, 427 (2014). [CrossRef] [PubMed] [Google Scholar]
M. R. Rhyu and E. Y. Kim, Umami Taste Characteristics of Water Extract of Doenjang, a Korean Soybean Paste: Low-Molecular Acidic Peptides May Be a Possible Clue to the Taste, Food Chem. 127, 1210 (2011). [CrossRef] [PubMed] [Google Scholar]
Y. Dang, X. Gao, F. Ma, and X. Wu, Comparison of Umami Taste Peptides in Water-Soluble Extractions of Jinhua and Parma Hams, Lwt 60, 1179 (2015). [CrossRef] [Google Scholar]
E. Beksan, P. Schieberle, F. Robert, I. Blank, L. B. Fay, H. Schlichtherle-Cerny, and H. Hofmann, Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates, J. Agric. Food Chem. 51, 5428 (2003). [CrossRef] [PubMed] [Google Scholar]
M. D. Romero, J. Aguado, M. J. Guerra, G. Alvaro, R. Navarro, and E. Rubio, Synthesis of Delicious Peptide Fragments Catalyzed by Immobilized Proteases, Stud. Surf. Sci. Catal. 108, 657 (1997). [CrossRef] [Google Scholar]
X. B. Dong, X. Li, C. H. Zhang, J. Z. Wang, C. H. Tang, H. M. Sun, W. Jia, Y. Li, and L. L. Chen, Development of a Novel Method for Hot-Pressure Extraction of Protein from Chicken Bone and the Effect of Enzymatic Hydrolysis on the Extracts, Food Chem. 157, 339 (2014). [CrossRef] [PubMed] [Google Scholar]
Z. Huijuan, P. Jian, L. Juan, and X. Xiaoxiao, High-Pressure Effects on the Mechanism of Accumulated Inosine 5′-Monophosphate, Innov. Food Sci. Emerg. Technol. 45, 330 (2018). [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.