Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth.
Sensory-directed fractionation of a double-boiled chicken broth using ultrafiltration, gel permeation chromatography, PFPP-HPLC, and HILIC combined with analytical sensory techniques led to the identification of beta-alanyl-N-methyl-l-histidine, beta-alanyl-l-histidine, and the previously unreported beta-alanylglycine as the key contributors to the thick-sour orosensation and typical white-meaty character of chicken broth. Quantitative analysis, followed by taste recombination and omission experiments, revealed for the first time that, when present together with l-glutamic acid and sodium and/or potassium ions, subthreshold concentrations of these beta-alanyl peptides enhance the typical thick-sour orosensation and white-meaty character known for poultry meat, although these taste-modulatory peptides exhibited only a faint sour and slightly astringent intrinsic taste when tasted individually.
Dunkel
Andreas
A
Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D-48149 Munster, Germany.
Hofmann
Thomas
T
D000328:Adult; D000818:Animals; D002645:Chickens; D004151:Dipeptides / Q000032:analysis* / Q000378:metabolism; D006801:Humans; D008460:Meat / Q000032:analysis*; D013649:Taste; D055815:Young Adult
D004151:Dipeptides