ArticleFoods (Basel, Switzerland)2019
Identification of the Non-Volatile Taste-Active Components in Crab Sauce.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 51 citations in OpenAlex.
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- Upcycling Shellfish Waste: Distribution of Amino Acids, Minerals, and Carotenoids in Body Parts of North Atlantic Crab and Shrimp.Foods (Basel, Switzerland) · 2024Article
- Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Effects of DietaryAntioxidants (Basel, Switzerland) · 2024Article
- Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Foods (Basel, Switzerland) · 2022Article
- Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment.Frontiers in nutrition · 2022Article
- Effects of four cooking methods on flavor and sensory characteristics of scallop muscle.Frontiers in nutrition · 2022Article
- High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5'-inosine monophosphate (IMP), 5'-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce.
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