Changes in the perception of bitter constituents in thermally treated yeast extract

• Published in: Journal of the science of food and agriculture Vol. 99; no. 10; pp. 4651 - 4658
• Main Authors: Alim, Aygul, Song, Huanlu, Yang, Chao, Liu, Ye, Zou, Tingting, Zhang, Yu, Zhang, Songpei
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.08.2019; John Wiley and Sons, Limited
• Subjects: bitter peptides; Bitter taste; Bitterness; Dilution; Flavor; Flavors; Fractionation; Heat treatment; Odor; Odors; Organic chemistry; Peptides; sensomics; Sensory evaluation; Taste; taste dilution analysis; Temperature; thermal treatment; Umami; Volatile compounds; Volatiles; Yeast; yeast extract; bitter peptides; sensomics; yeast extract; thermal treatment; taste dilution analysis; bitterness
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9705

ABSTRACT BACKGROUND Many studies have been performed over the past four decades to identify and quantify the odor‐active key volatiles in yeast extract (YE) but knowledge of the nonvolatile taste compounds is still rather fragmentary. In particular, research on bitter peptides with various structures during the thermal treatment of YE is still scarce. RESULTS Compounds imparting a bitter taste to thermally treated YE were investigated using sensory‐guided fractionation. This research found that when the treatment temperature reached 130 °C, bitter peptides were generated. Sensory evaluation of the purified, synthesized peptides revealed that four of these peptides showed a pronounced bitter taste with a taste dilution (TD) factor from 5 to 9. Guidance is provided for the production of bitter peptides in the flavor industry. CONCLUSION Based on results from previous work on umami peptides, and this study, keeping the thermal reaction temperature under 120 °C could maximize the umami flavor and control bitterness so that it remains in an acceptable range. © 2019 Society of Chemical Industry