ArticleFood chemistry: X2024
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Research Progress on Sodium Reduction Strategies for Meat Products.Foods (Basel, Switzerland) · 2026Review
- Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review.Antioxidants (Basel, Switzerland) · 2025Review
- Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques.Foods (Basel, Switzerland) · 2025Review
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9 authors.
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Abstract
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when the yeast extract FA34 (0.50 g) the added. Eleven aroma-active compounds associated with saltiness perception were identified via solid-phase microextraction and extraction combined with gas chromatography-mass spectrometry/olfactory. The odorant-NaCl mixture model and saltiness intensity evaluation results revealed that thiazole and 4-methylpentanoic acid could significantly (p < 0.05) enhance the saltiness perception of salt solution (5.00 g/L), 2-methylpyrazine, 2-methyl-3-furanthiol, 2,6-dimethylpyrazine, furfuryl mercaptan, and methyl 2-methyl-3-furyl disulfide could significantly (p < 0.01) enhance the saltiness perception of a salt solution (5.00 g/L). Electroencephalography revealed that the main mechanisms underlying aroma-induced saltiness perception enhancement included the strengthening of the saltiness perception signal and prolonging signal stimulation time in the frontal regions of the cerebral cortex.
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