Open AccessSENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH
Author(s) -
Marta Suely Madruga,
Donald S. Mottram
Publication year - 1998
Publication title -
food science and technology
Language(s) - Portuguese
Resource type - Journals
SCImago Journal Rank - 0.488
H-Index - 43
eISSN - 1678-457X
pISSN - 0101-2061
DOI - 10.1590/s0101-20611998000400007
Subject(s) - cysteine , chemistry , aroma , flavour , sensory analysis , model system , sensory system , food science , biochemistry , computational chemistry , enzyme , biology , neuroscience
Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) . Análise sensorial foi realizada objetivando-se descrições aromáticas de misturas reactivas contendo 5’-IMP e cisteína. Sistemas modelos formados por ribose/cisteína foram utilizados como referência. Os resultados obtidos a partir do teste triangular e aroma descritivo mostraram uma clara correlação entre os termos utilizados e as análises de constituintes voláteis descritas na literaturas envolvendo estes sistemas. Por exemplo, sistemas modelos contendo 5’-IMP/ cisteína a pH 3,0 e 4,5, que foram descritos pelos panelistas como "cárneo" e "carne cozida", têm sido relatados na literatura como possuídores de elevados números de compostos de aroma de carne durante as análises de voláteis (1, 7, 8, 20)