Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Research output: Contribution to conferencePosterResearchpeer-review

Standard

Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. / Frøst, Michael Bom; Mouritsen, Ole G.; Hartmann, Anna Loraine; Petersen, Mikael Agerlin; Duelund, Lars.

2018. Poster session presented at Eurosense 2018, Verona, Italy.

Research output: Contribution to conferencePosterResearchpeer-review

Harvard

Frøst, MB, Mouritsen, OG, Hartmann, AL, Petersen, MA & Duelund, L 2018, 'Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions', Eurosense 2018, Verona, Italy, 02/09/2018 - 05/09/2018.

APA

Frøst, M. B., Mouritsen, O. G., Hartmann, A. L., Petersen, M. A., & Duelund, L. (2018). Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. Poster session presented at Eurosense 2018, Verona, Italy.

Vancouver

Frøst MB, Mouritsen OG, Hartmann AL, Petersen MA, Duelund L. Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. 2018. Poster session presented at Eurosense 2018, Verona, Italy.

Author

Frøst, Michael Bom ; Mouritsen, Ole G. ; Hartmann, Anna Loraine ; Petersen, Mikael Agerlin ; Duelund, Lars. / Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. Poster session presented at Eurosense 2018, Verona, Italy.1 p.

Bibtex

@conference{98777eb462d546e394aaed28b2ff0619,
title = "Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions",
abstract = "Introduction: Umami is a basic taste. However, practitioners often refer to it as a flavour, indicating that sensory interactions may affect the gustatory response. Dashi is a basic soup stock that can be made simply by extracting seaweed into water (Mouritsen, Williams, Bjerregaard, & Duelund, 2012). By creating a sensory diverse set of dashis, we can explore odour-induced umami enhancement by omitting the sense of smell in sensory characterization of the dashis. Methods: Dashis were made from 16 seaweeds (9 different species) collected from locations in 6 different countries, following procedures of Mouritsen et al. (2012). Samples were characterised by standard sensory descriptive analysis (with and without olfactory input), HPLC (Mouritsen, Duelund, Calleja, & Fr{\o}st, 2017) and GC (Juhari & Petersen, 2018). Results: Main effects of olfactory stimulation was found for the basic tastes umami (p=0.001), sweet (p=0.017), and the flavour roasted (p=0.01), with decreases in intensity when olfactory input is prevented. Similar effects were found for the aftertastes astringent, metallic and fatty. However, odour-induced enhancement, indicated by statistical interactions between olfactory input and samples was only seen for umami (p=0.018) and astringent (p=0.009). HPLC analysis demonstrated that three samples (table 1) with high umami intensity had very low glutamate content. Scrutinizing the aroma compound concentration by GC identifies a set of candidates that can have increased umami (table 1). Conclusions: Sensory interactions between basic tastes and aroma compounds were found in seaweed dashi. Odours that enhance umami were observed in three samples with very low glutamate content. A number of potential odour-induced umami enhancing aroma compounds is suggested (table 1). Odour-induced umami enhancement can be used to create more palatable foods with simple and sustainable means.",
keywords = "Faculty of Science, Umami, Sensory interactions",
author = "Fr{\o}st, {Michael Bom} and Mouritsen, {Ole G.} and Hartmann, {Anna Loraine} and Petersen, {Mikael Agerlin} and Lars Duelund",
year = "2018",
language = "English",
note = "Eurosense 2018 : Eighth European Conference on Sensory and Consumer Research ; Conference date: 02-09-2018 Through 05-09-2018",
url = "http://www.eurosense.elsevier.com/",

}

RIS

TY - CONF

T1 - Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

AU - Frøst, Michael Bom

AU - Mouritsen, Ole G.

AU - Hartmann, Anna Loraine

AU - Petersen, Mikael Agerlin

AU - Duelund, Lars

PY - 2018

Y1 - 2018

N2 - Introduction: Umami is a basic taste. However, practitioners often refer to it as a flavour, indicating that sensory interactions may affect the gustatory response. Dashi is a basic soup stock that can be made simply by extracting seaweed into water (Mouritsen, Williams, Bjerregaard, & Duelund, 2012). By creating a sensory diverse set of dashis, we can explore odour-induced umami enhancement by omitting the sense of smell in sensory characterization of the dashis. Methods: Dashis were made from 16 seaweeds (9 different species) collected from locations in 6 different countries, following procedures of Mouritsen et al. (2012). Samples were characterised by standard sensory descriptive analysis (with and without olfactory input), HPLC (Mouritsen, Duelund, Calleja, & Frøst, 2017) and GC (Juhari & Petersen, 2018). Results: Main effects of olfactory stimulation was found for the basic tastes umami (p=0.001), sweet (p=0.017), and the flavour roasted (p=0.01), with decreases in intensity when olfactory input is prevented. Similar effects were found for the aftertastes astringent, metallic and fatty. However, odour-induced enhancement, indicated by statistical interactions between olfactory input and samples was only seen for umami (p=0.018) and astringent (p=0.009). HPLC analysis demonstrated that three samples (table 1) with high umami intensity had very low glutamate content. Scrutinizing the aroma compound concentration by GC identifies a set of candidates that can have increased umami (table 1). Conclusions: Sensory interactions between basic tastes and aroma compounds were found in seaweed dashi. Odours that enhance umami were observed in three samples with very low glutamate content. A number of potential odour-induced umami enhancing aroma compounds is suggested (table 1). Odour-induced umami enhancement can be used to create more palatable foods with simple and sustainable means.

AB - Introduction: Umami is a basic taste. However, practitioners often refer to it as a flavour, indicating that sensory interactions may affect the gustatory response. Dashi is a basic soup stock that can be made simply by extracting seaweed into water (Mouritsen, Williams, Bjerregaard, & Duelund, 2012). By creating a sensory diverse set of dashis, we can explore odour-induced umami enhancement by omitting the sense of smell in sensory characterization of the dashis. Methods: Dashis were made from 16 seaweeds (9 different species) collected from locations in 6 different countries, following procedures of Mouritsen et al. (2012). Samples were characterised by standard sensory descriptive analysis (with and without olfactory input), HPLC (Mouritsen, Duelund, Calleja, & Frøst, 2017) and GC (Juhari & Petersen, 2018). Results: Main effects of olfactory stimulation was found for the basic tastes umami (p=0.001), sweet (p=0.017), and the flavour roasted (p=0.01), with decreases in intensity when olfactory input is prevented. Similar effects were found for the aftertastes astringent, metallic and fatty. However, odour-induced enhancement, indicated by statistical interactions between olfactory input and samples was only seen for umami (p=0.018) and astringent (p=0.009). HPLC analysis demonstrated that three samples (table 1) with high umami intensity had very low glutamate content. Scrutinizing the aroma compound concentration by GC identifies a set of candidates that can have increased umami (table 1). Conclusions: Sensory interactions between basic tastes and aroma compounds were found in seaweed dashi. Odours that enhance umami were observed in three samples with very low glutamate content. A number of potential odour-induced umami enhancing aroma compounds is suggested (table 1). Odour-induced umami enhancement can be used to create more palatable foods with simple and sustainable means.

KW - Faculty of Science

KW - Umami

KW - Sensory interactions

M3 - Poster

T2 - Eurosense 2018

Y2 - 2 September 2018 through 5 September 2018

ER -

ID: 202977880