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...
| Autor principal: | |
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| Formato: | Second cycle, A1E |
| Lenguaje: | Inglés Inglés |
| Publicado: |
2011
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| Acceso en línea: | https://stud.epsilon.slu.se/2232/ |
| _version_ | 1855570406268731392 |
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| author | Lindqvist, Malin |
| author_browse | Lindqvist, Malin |
| author_facet | Lindqvist, Malin |
| author_sort | Lindqvist, Malin |
| collection | Epsilon Archive for Student Projects |
| description | 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. |
| format | Second cycle, A1E |
| id | RepoSLU2232 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés Inglés |
| publishDate | 2011 |
| publishDateSort | 2011 |
| record_format | eprints |
| spelling | RepoSLU22322012-04-20T14:17:38Z https://stud.epsilon.slu.se/2232/ Flavour improvement of water solutions comprising bitter amino acids Lindqvist, Malin Food science and technology Food composition 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. Projektets syfte var att förbättra smaken på en flytande livsmedelsprodukt innehållande extremt beska och osmakliga aminosyror samt en hemlig ingrediens. Aminosyrorna var Lleucin, L-isoleucin, L-valin, L-treonin och L-lysin monohydroklorid. Experimenten var en screening av ingredienserna i vattenlösning (kallade BCAA-lösningar) tillsammans med ingredienser med potential att förbättra smak. BCAA-lösningar med tillsatta ingredienser som bedömdes ha potential att minska beskan utvärderades i smak, beska och/eller smaklighet. Även lösningar av de separata aminosyrorna studerades. Sensorikpanelerna bestod av otränade deltagare med varierande förmåga att känna besk smak. I sensorisk analys bedömdes smaklighet och beska på hedonistiska skalor. Individuella skillnader i känslighet för beska är stora, vilket tillsammans med skilda preferenser för beska och smak gav signifikanta skillnader i deltagarnas bedömningar. Detta gav svårigheter att finna signifikanta resultat i analys med Tukey's parvis jämförelse. En minskad koncentration av leucin i BCAA-lösningen indikerades lovande, liksom att ersätta lysin monohydroklorid med lysin. Resultaten indikerade att asparaginsyra och glutaminsyra minskade beskan måttligt, men båda gav sura lösningar där glutaminsyra även ansågs osmaklig. Kolsyra, isomaltulos och vissa smaker indikerades att sänka beskan lite. Utlåtanden om den besksänkande effekten av olika smaker varierade i hög grad, kanske på grund av individuella preferenser eller skillnader i känslighet för beska. Sammansättningen av mineraler och salter i det vatten som ingredienserna löses i har troligen stor påverkan på BCAA-lösningens smak och beska, vilket innebär att valet av vatten är viktigt. Koncentrationen av aminosyror i BCAA-lösningen var troligen för hög för att kunna sänka beskan genom tillsatser i koncentrationer som inte ger oönskad smak. En lovande alternativ metod, som inte studerades, kan vara att modifiera de grenade aminosyrorna Leu, Ile och Val genom att acetylera N-terminalen. 2011-02-01 Second cycle, A1E NonPeerReviewed application/pdf eng https://stud.epsilon.slu.se/2232/1/Lindqvist_M_110201.pdf Lindqvist, Malin, 2010. Flavour improvement of water solutions comprising bitter amino acids. Second cycle, A1E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-s-321 eng |
| spellingShingle | Food science and technology Food composition Lindqvist, Malin Flavour improvement of water solutions comprising bitter amino acids |
| title | Flavour improvement of water solutions comprising bitter amino acids |
| title_full | Flavour improvement of water solutions comprising bitter amino acids |
| title_fullStr | Flavour improvement of water solutions comprising bitter amino acids |
| title_full_unstemmed | Flavour improvement of water solutions comprising bitter amino acids |
| title_short | Flavour improvement of water solutions comprising bitter amino acids |
| title_sort | flavour improvement of water solutions comprising bitter amino acids |
| topic | Food science and technology Food composition |
| url | https://stud.epsilon.slu.se/2232/ https://stud.epsilon.slu.se/2232/ |