Flavour improvement of water solutions comprising bitter amino acids
The aim of this project was to improve taste of a liquid food product, comprising extremely bitter and unpalatable amino acids and one unrevealed ingredient. The amino acids were Lleucine, L-isoleucine, L-valine, L-threonine and L-lysine monohydrochloride. Experimental design was set up as a screeni...
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| Formato: | Second cycle, A1E |
| Lenguaje: | Inglés Inglés |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/2232/ |
| Sumario: | The aim of this project was to improve taste of a liquid food product, comprising extremely
bitter and unpalatable amino acids and one unrevealed ingredient. The amino acids were Lleucine,
L-isoleucine, L-valine, L-threonine and L-lysine monohydrochloride. Experimental
design was set up as a screening of water solutions comprising these ingredients (called BCAA
solutions) and added ingredients with potential to improve flavour. BCAA solution with
ingredients that were potential bitterness suppressors were evaluated in flavour, bitterness
and/or palatability. Solutions of separate amino acids were also studied. Sensory panels
comprised untrained assessors with varying capability of detecting bitterness. Palatability and
bitterness were rated on hedonic scales in sensory analysis. Sensitivity to bitterness varies
greatly between individuals, which together with varying preferences of bitterness and
flavours caused significantly differing answers. This resulted in difficulties to obtain
significant results using Tukey’s pair-wise comparison. A decreased content of leucine in the
BCAA solution was indicated favourable, as well as replacing lysine monohydrochloride with
lysine. Ingredients that indicated moderate bitterness reduction were aspartic acid and
glutamic acid, both giving sour solutions but the latter being regarded as unpalatable.
Ingredients indicated to reduce bitterness a little were carbonic acid, isomaltulose and some
flavours. Opinions of bitterness reducing effect of flavours differed greatly, perhaps because
of individual preferences or differences in bitterness sensitivity. The choice of water, more
specifically the composition of minerals and salts, might considerably affect flavour qualities
and bitterness of BCAA solution. The amino acid concentrations in the BCAA solution were
probably too high for successful bitterness reduction using added ingredients in
concentrations that would not alter flavour characteristics in any other undesired way. A
promising alternative, that was not studied, would be to modify the branched chain amino
acids (BCAAs) Leu, Ile and Val by acetylation of the N-terminal. |
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