Establishment of new assessment method for the synergistic effect between j umami peptides and monosodium glutamate using electronic tongue

摘要

In order to investigate the synergistic effect between umami peptides and monosodium glutamate (MSG), a new assessment method was established using electronic tongue. After 36 kinds of umami peptides synthesized by peptide solid phase synthesis, their taste characteristics were preliminarily explored by electronic tongue technology, and then the umami intensity was ranked before and after addition of MSG, using a concentration of 0.35% of MSG as control. In addition, the sensory evaluation was utilized to verify the results of the electronic tongue. Finally, the umami intensity and the synergistic effect of umami peptides and MSG were also investigated by the aroma chicken model (ACM). Results showed that peptide Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu (KE-8) and Arg-Leu (RL) have the strongest umami taste, Asp-Asp-Asp (DDD) and Glu-Ser-Val (ESV) have the strongest synergistic effect with MSG, which could increase the umami intensity. The ESV and Glu-Asp-Asp (EDD) showed the strongest synergistic effect with ACM. The evaluation method could provide the objective data for further investigating for the synergistic theory.