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Lindqvist, Malin, 2010. Flavour improvement of water solutions comprising bitter amino acids. Second cycle, A1E. Uppsala: SLU, Dept. of Food Science

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Abstract

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.

Main title:Flavour improvement of water solutions comprising bitter amino acids
Authors:Lindqvist, Malin
Supervisor:Andersson, Roger and Öste, Rickard and Böök, Olof
Examiner:Åman, Per
Series:Publication / Swedish University of Agricultural Sciences, Department of Food Science
Volume/Sequential designation:277
Year of Publication:2010
Level and depth descriptor:Second cycle, A1E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Department:(NL, NJ) > Dept. of Food Science
Keywords:taste masking, bitterness suppression , reduction, Branched-chain amino acids (BCAA), sensory analysis, off-taste, acidic amino acids, designed peptides, synthesized peptides
URN:NBN:urn:nbn:se:slu:epsilon-s-321
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-321
Subjects:Food science and technology
Food composition
Language:English
Additional Information:Embargo period 6 months (which has passed).
Deposited On:20 Jun 2011 11:54
Metadata Last Modified:20 Apr 2012 14:17

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