Progress 02/01/18 to 01/31/22
Outputs
Target Audience:The targeted audiences for the project are 1) professionals from industry and academia, and 2) graduate students with interests in food science, flavor chemistry and natural products chemistry. As a result of the project, two (2) MS theses were completed, four(4) presentations were given at scientific conferences, and two (2) scientific publications were published in a peer-reviewed journal, all reaching targeted audience 1 (professionals; both industry and academic). In addition, 2 graduate students were supervised under the project and conducted the research. Furthermore, additional students, including both graduate and undergraduate graduate students, provided help with the project, reaching targeted audience 2 (graduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided training and professional development for two (2) graduate students and several undergraduate assistants. The graduate students learned new flavor chemistry laboratory techniques, generated primary data, gave four(4) presentations at scientific conferences, and prepared two (2) peer-reviewed publications in the Journal of Agriculture and Food Chemistry. In addition, two (2) MS theses were successfully completed as part on this project. How have the results been disseminated to communities of interest?This project resulted in four (4) presentations at scientific conferences, two (2) peer-reviewed publications, and two (2) MS theses, all reaching target audience 1 (professionals; both industry and academic) and target audience 2 (graduate students). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Americans consume an average of 4 g of sodium per day, about double that of the World Health Organization's recommended 2.4 g a day. Reduction in salt intake in the American diet is a cost-effective way to improve cardiovascular health and reduce associated medical costs. Consumers are accustomed to high-sodium foods, as most processed, ready-to-eat, and convenience foods are high in sodium. As a result, American consumers have set expectations in terms of flavor and tend to prefer salty-tasting foods. This makes it difficult for the adoption of low-sodium foods by consumers. The results of this project led to an enhancement of the fundamental chemistry knowledge base to create flavors that enhance the salty taste of food, without the addition of sodium. These newly developed technologies have the potential to make low-sodium foods more desirable to consumers with widespread implications for improving the health and quality of the American diet. The specific project objectives are to 1) characterize saltiness enhancing aroma compounds, 2) characterize saltiness enhancing taste compounds, and 3) evaluate saltiness enhancing flavor preparations in a low-sodium food matrix (i.e., chicken broth, meatballs) using a consumer sensory panel. The detailed accomplishments on the objectives are as follows: Objective 1: The aroma chemistry portion of this project resulted in two (2) presentations at scientific conferences, one (1) peer-reviewed manuscript, and one (1) master's thesis, enhancing the knowledge base for two target audiences, graduate students, and academia. Furthermore, the fundamental chemistry of saltiness enhancing aroma compounds and their mechanisms of formation were elucidated and this knowledge was provided to the scientific community and food industry, another target audience for this program. This information is now avaible to food companies, which led to a change in knowledge in the industry with the potential to develop in-process saltiness enhancing flavors. Objective 2: The taste chemistry portion of this project resulted in two (2) presentations at scientific conferences and one (1) peer-reviewed manuscript, enhancing the knowledge base for two target audiences, graduate students, and academia. These communications increase the quality of publicly available knowledge for industry, academia, and graduate students. Furthermore, the new fundamental taste chemistry knowledge is now avaible to food companies, which led to a change in knowledge in the industry with the potential to develop low-sodium foods with increase consumer acceptance. Objective 3: The consumer sensory science portion of the project resulted one (1) master's thesis titled "A cross-modal approach to sodium reduction." This work consisted of multiple consumer sensory studies to better understand the consumer preference and optimize formulations of saltiness enhancing process flavors. The accomplishments under this objective enhanced the knowledge base for two target audiences, graduate students, and academia.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Moore, A., C. R. Luckett, and J. P. Munafo*. 2021. Taste-active dipeptides from hydrolyzed mushroom protein enhance saltiness. Journal of Agricultural and Food Chemistry, 69(40), 11947-11959.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
J. Lopez*, C. R. Luckett, and J. P. Munafo. 2018. Identification of aroma-active compounds in a mushroom-derived reaction flavor. Proceedings from 9th International Conference on Agriculture and Animal Science (ICAAS 2018); October 29-31; San Diego, USA.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lopez, J., T. Kerley, L. Jenkinson, C. R. Luckett, and J. P. Munafo*. 2019. Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception. Journal of Agricultural and Food Chemistry. 2019, 67, 41, 11444-53.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Lopez, Jordan and Munafo, John P. Jr., "Key odorants in thermally treated hydrolyzed mushroom protein enhance saltiness perception" (2019). Middle Atlantic States Mycological Conference 2019.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Lopez, Jordan. Saltiness enhancing odorants derived from mushrooms. M.S. Thesis. The University of Tennessee, Knoxville
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Jenkinson, L. 2020. A cross-modal approach to sodium reduction. M.S. Thesis. The University of Tennessee, Knoxville
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Moore, A., and J. P. Munafo. 2020. Quantitation of selected tastants from mushroom hydrolysates. American Chemical Society.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Moore, A., J. P. Munafo*. 2021. Taste-modulating pyroglutamyl dipeptides from mushrooms. American Chemical Society.
|
Progress 02/01/21 to 01/31/22
Outputs
Target Audience:The targeted audience for the project titled, "Characterization of mushroom-derived saltiness enhancers," are 1) professionals from industry and academia, and 2) graduate students with interests in food science, flavor chemistry and natural products chemistry. During the reporting period, one MS student graduated and successfully defended a MS thesis titled, "A Cross-Modal Approach to Sodium Reduction." In addition, a presentation was given at the American Chemical Society (ACS) national conference titled, "Quantitation of selected tastants from mushroom hydrolysates," both reaching targeted audience 1 (professionals; both industry and academic). In addition, 2 graduate students were supervised under the project and conducted the research. Furthermore, additional students, including both graduate and undergraduate graduate students, provided help with the project, reaching targeted audience 2 (graduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During the reporting period, the project has provided training and professional development for one graduate studentand a few undergrad assistants. The graduate studentgave a presentation at the American Chemical Society (ACS) national conference titled, "Taste-modulating pyroglutamyl dipeptides from mushrooms." Also, the student conducted learned new taste chemistry techniques including preparative high performance liquid chromatography (prep-HPLC), gel permeation chromatography (GPC), and liquid-chromatography - tandem mass spectrometry (LC-MS/MS). In addition, a manuscript was prepared titled "Taste-active dipeptides from hydrolyzed mushroom protein enhance saltiness," and published in the Journal of Agricultural and Food Chemistry. How have the results been disseminated to communities of interest?During the reporting period, a presentation titled, "Taste-modulating pyroglutamyl dipeptides from mushrooms," was presented at the American Chemical Society (ACS) national conference. Also, a manuscript was prepared titled "Taste-active dipeptides from hydrolyzed mushroom protein enhance saltiness," and published in the Journal of Agricultural and Food Chemistry. The ACS national conference presentation and publication reached both target audience 1 (professionals; both industry and academic) and target audience 2 (graduate students). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Americans consume an average of 4 g of sodium per day, about double that of the World Health Organization's recommended 2.4 g a day. Reduction in salt intake in the American diet is a cost-effective way to improve cardiovascular health and reduce associated medical costs. Consumers are accustomed to high-sodium foods, as most processed, ready-to-eat, and convenience foods are high in sodium. As a result, American consumers have set expectations in terms of flavor and tend to prefer salty-tasting foods. As a result, low-sodium foods, even though healthier, are less acceptable to consumers due to the lack of flavor. This makes it difficult for the adoption of low-sodium foods by consumers. One potential solution is to make foods taste saltier without the addition of sodium. The development of new technologies to make low-sodium foods more desirable to consumers has widespread implications for improving the quality of the American diet. Flavor and salt-enhancing compounds present in cooked mushrooms have the potential to enhance the flavor and saltiness of foods without the added sodium. Mushroom-derived saltiness enhancers (MDSE) developed in our laboratory, have been shown to enhance the flavor, saltiness and acceptability of low-sodium foods. This new technology increased the perceived saltiness and savory attributes by consumers, resulting in more flavorful recipes without the use of additional sodium. Mushrooms are often cooked with a combination of sulfur-containing plants of the Allium genus, such as onions and garlic, or with other ingredients rich in sulfur-containing amino acids that further enhance the generation of flavor-enhancing molecules. The molecules responsible for the flavor-enhancing effects are unknown. The overall goal of this project is to identify the saltiness-enhancing molecules present in cooked mushrooms and evaluate them in consumer sensory trials. The working hypothesis is that the saltiness-enhancing effect of the MDSE is due to a collection of key aroma- and taste-active compounds generated during the cooking process. The specific project objectives are to 1) characterize the key aroma-active compounds, 2) characterize the key taste-active compounds, and 3) evaluate the preparations in a low-sodium food matrix (i.e., chicken broth, meatballs) using a consumer sensory panel. During this reporting period, the focus has been the identification the taste-active compounds present in thermally treated enzymatically hydrolyzed mushroom protein. The taste chemistry research workstream resulted in a presentation at the American Chemical Society (ACS) national conference titled, "Taste-modulating pyroglutamyl dipeptides from mushrooms," and a peer-reviewed manuscript titled, "Taste-active dipeptides from hydrolyzed mushroom protein enhance saltiness," published in the Journal of Agricultural and Food Chemistry. The detailed accomplishments on the objectives are as follows: Objective 1: The aroma chemistry portion of this project was completed in the previous reporting periods. It resulted in three (3) presentations at scientific conferences, one (1) peer-reviewed manuscript, titled "Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception," and one (1) master's thesis titled, "Saltiness enhancing odorants derived from mushrooms." Objective 2: The taste chemistry portion of this project was the primary focus of the current reporting period. It resulted in two (2) presentations at scientific conferences and one (1) peer-reviewed manuscript, titled, "Taste-active dipeptides from hydrolyzed mushroom protein enhance saltiness." Objective 3: The sensory portion of the project was completed in the previous reporting period and resulted one (1) master's thesis titled "A cross-modal approach to sodium reduction."
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Moore, A., J. P. Munafo*. 2021. Taste-modulating pyroglutamyl dipeptides from mushrooms. American Chemical Society.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Moore, A., C. R. Luckett, and J. P. Munafo*. 2021. Taste-active dipeptides from hydrolyzed mushroom protein enhance saltiness. Journal of Agricultural and Food Chemistry, 69(40), 11947-11959.
|
Progress 02/01/20 to 01/31/21
Outputs
Target Audience:The targeted audience for the project titled, "Characterization of mushroom-derived saltiness enhancers," are 1) professionals from industry and academia, and 2) graduate students with interests in food science, flavor chemistry and natural products chemistry. During the reporting period, one MS student graduated and successfully defended a MS thesis titled, "A Cross-Modal Approach to Sodium Reduction." In addition, a presentation was given at the American Chemical Society (ACS) national conference titled, "Quantitation of selected tastants from mushroom hydrolysates," both reaching targeted audience 1 (professionals; both industry and academic). In addition, 2 graduate students were supervised under the project and conducted the research. Furthermore, additional students, including both graduate and undergraduate graduate students, provided help with the project, reaching targeted audience 2 (graduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During the reporting period, the project has provided training and professional development for two graduate students and a few undergrad assistants. One of the graduate students gave a presentation at the American Chemical Society (ACS) national conference titled, "Quantitation of selected tastants from mushroom hydrolysates." Also, the student conducted learned new taste chemistry techniques including preparative high performance liquid chromatography (prep-HPLC), gel permeation chromatography (GPC), and liquid-chromatography - tandem mass spectrometry (LC-MS/MS), and manuscript preparation. A second graduate student conducted the consumer sensory experiments and published a thesis titled, "A Cross-Modal Approach to Sodium Reduction." Furthermore, a few undergrads provided help with various aspects of the project, providing them some laboratory experience. How have the results been disseminated to communities of interest?During the reporting period, a thesis titled, "A Cross-Modal Approach to Sodium Reduction," was published. In addition, a presentation titled, "Quantitation of selected tastants from mushroom hydrolysates," was presented at the American Chemical Society (ACS) national conference. The MS thesis and ACS national conference presentation reached both target audience 1 (professionals; both industry and academic) and target audience 2 (graduate students). What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan on submitting 2 manuscripts. One manuscript will be submitted to the Journal of Agricultural and Food Chemistry summarizing the taste chemistry work. Another manuscript summarizing consumer sensory work (from the MS thesis) will be submitted to a sensory journal. In addition, we will present the taste chemistry findings at the American Chemical Society (ACS) national conference.
Impacts
What was accomplished under these goals?
Americans consume an average of 4 g of sodium per day, about double that of the World Health Organization's recommended 2.4 g a day. Reduction in salt intake in the American diet is a cost-effective way to improve cardiovascular health and reduce associated medical costs. Consumers are accustomed to high-sodium foods, as most processed, ready-to-eat, and convenience foods are high in sodium. As a result, American consumers have set expectations in terms of flavor and tend to prefer salty-tasting foods. As a result, low-sodium foods, even though healthier, are less acceptable to consumers due to the lack of flavor. This makes it difficult for the adoption of low-sodium foods by consumers. One potential solution is to make foods taste saltier without the addition of sodium. The development of new technologies to make low-sodium foods more desirable to consumers has widespread implications for improving the quality of the American diet. Flavor and salt-enhancing compounds present in cooked mushrooms have the potential to enhance the flavor and saltiness of foods without the added sodium. Mushroom-derived saltiness enhancers (MDSE) developed in our laboratory, have been shown to enhance the flavor, saltiness and acceptability of low-sodium foods. This new technology increased the perceived saltiness and savory attributes by consumers, resulting in more flavorful recipes without the use of additional sodium. Mushrooms are often cooked with a combination of sulfur-containing plants of the Allium genus, such as onions and garlic, or with other ingredients rich in sulfur-containing amino acids that further enhance the generation of flavor-enhancing molecules. The molecules responsible for the flavor-enhancing effects are unknown. The overall goal of this project is to identify the saltiness-enhancing molecules present in cooked mushrooms and evaluate them in consumer sensory trials. The working hypothesis is that the saltiness-enhancing effect of the MDSE is due to a collection of key aroma- and taste-active compounds generated during the cooking process. The specific project objectives are to 1) characterize the key aroma-active compounds, 2) characterize the key taste-active compounds, and 3) evaluate the preparations in a low-sodium food matrix (i.e., chicken broth, meatballs) using a consumer sensory panel. During this reporting period, the focus has been 1) identifying the taste-active compounds present in enzymatically hydrolyzed mushroom protein and 2) consumer sensory evaluation of different levels of MDSEs in a complex food matrix (reduced sodium meatball). So far, the taste chemistry research workstream resulted in a presentation at the American Chemical Society (ACS) national conference titled, "Quantitation of selected tastants from mushroom hydrolysates." The sensory portion of the work resulted in a published MS thesis titled, "A Cross-Modal Approach to Sodium Reduction." In addition to several taste-active amino acids and 5'-nucleosides, we identified several pyroglutamyl dipeptides in the mushroom hydrolysate with taste-modulating activities. We are currently writing the manuscript and anticipate submitting it to the Journal of Agricultural and Food Chemistry (JAFC) in 2021. We also anticipate submitting the consumer sensory trial data on the reduced sodium meatballs to a sensory journal in 2021 (from the MS thesis). The detailed accomplishments on the objectives are as follows: Objective 1: Completed in previous reporting period. These accomplishments resulted in an enhanced knowledge base that the food industry may utilize to help develop novel sodium-reduction strategies. Objective 2: We employed an activity-guided fractionation approach to identify the key taste active compounds eliciting the saltiness-enhancing effect of hydrolyzed mushroom protein. This resulted in the identification of several taste active amino acids and 5'-nucleosides, along with five taste-modulating pyroglutamyl dipeptides. The taste thresholds of the five pyroglutamyl dipeptides were determined. A liquid-chromatography - tandem mass spectrometry (LC-MS/MS) method was developed for the dipeptides and they were quantitated in the mushroom hydrolysate. When all five dipeptides were combined in a model broth at the levels determined in the mushroom hydrolysate (which was below their induvial taste thresholds), they elicited a kokumi (increased complexity) and saltiness-enhancing effect, suggesting synergistic taste-modulating activity. Most of this study is complete, additional NMR data is currently being generated, and the manuscript is anticipated to be submitted to JAFC in 2021. Objective 3: We assessed the efficacy of the MDSE in a complex food matrix (reduced sodium meatball; 1,700 meatballs). Furthermore, the sensory properties of the stimuli were assessed at 3 levels of MDSE (0 mg/g, 1.75 mg/g, 3.75 mg/g, 7.5 mg/g). The addition of MDSE at all levels increased saltiness perception, significantly decreasing the proportion of participants describing the samples as "Not Salty Enough." Confirming previous findings in broth, low levels of MDSE (1.75 mg MDSE/g meatball) allowed for a 15% reduction in salt with no change in perceived saltiness. Using compromised acceptance threshold methodology, the optimal level of MDSE was found to be 3.75 mg/g. At this level the salt could be reduced approximately 20% before consumer acceptance was reduced. Lastly, we found evidence that there are strong differences in individual sensitivities to the MDSE." A MS thesis was published on this work titled, "A Cross-Modal Approach to Sodium Reduction." We will submit a manuscript on the reduced sodium meatballs study to a sensory journal in 2021.
Publications
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Jenkinson, L. 2020. A Cross-Modal Approach to Sodium Reduction. M.S. Thesis.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Moore, A., and J. P. Munafo. 2020. Quantitation of selected tastants from mushroom hydrolysates. American Chemical Society.
|
Progress 02/01/19 to 01/31/20
Outputs
Target Audience:The targeted audience for the project titled, "Characterization of mushroom-derived saltiness enhancers," are 1) professionals from industry and academia, and 2) graduate students with interests in food science, flavor chemistry and natural products chemistry. During the reporting period, one MS student graduated and successful defended a MS thesis titled, "Saltiness enhancing odorants from mushrooms." As a result of this work, a publication titled "Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception," was published in the Journal of Agricultural and Food Chemistry. In addition, the results were presented at the Mid-Atlantic States Mycology Conference, both reaching targeted audience 1 (professionals; both industry and academic). In addition, 3 graduate students were supervised under the project and conducted the research. Furthermore, other graduate students (3 additional; 2 PhD and 1 MS) provided help with some aspects of the project, reaching targeted audience 2 (graduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During the reporting period, the project has provided training and professional development for three graduate students. One graduate student was supervised under the project, resulting a thesis titled, "Saltiness enhancing odorants from mushrooms." The student conducted most of the research on the odorants and learned new flavor chemistry techniques, troubleshooting and theoretical aroma formation mechanism chemistry. A second graduate student has taken over the project (Objective 2) and will continue the taste chemistry portion of the project. A third student is responsible for the sensory portion of this project. Furthermore, other graduate students (3 additional; 2 PhD and 1 MS) provided help with aspects of the project, developing them on different flavor chemistry analytical techniques. In addition, a talk was given by a graduate student at the Mid-Atlantic States Mycology Conference (MASMC), titled "Key odorants in thermally treated hydrolyzed mushroom protein enhance saltiness perception, that provided the student with presentation experience. Another graduate student gave a portion of an invited lecture on the taste chemistry aspect of the project at North American Mycological Association (NAMA), providing the student presentation experience. How have the results been disseminated to communities of interest?During the reporting period, a thesis titled, "Saltiness enhancing odorants from mushrooms," was published and a manuscript titled "Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception," was published in the Journal of Agricultural and Food Chemistry, reaching targeted audience 1 (professionals; both industry and academic). In addition, during the reporting period, an oral presentation titled, "Key odorants in thermally treated hydrolyzed mushroom protein enhance saltiness perception" was presented at the Mid-Atlantic States Mycology Conference (MASMC) and a keynote lecture was presented at the North American Mycological Association (NAMA) Wild Acres foray. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan on submitting a manuscript to the Journal of Agricultural and Food Chemistry summarizing the taste chemistry work done during reporting period 2 (Year 2 of 3). Next, we are continuing the work on objective 2 and 3, the characterization of the key taste-active compounds and the consumer sensory studies. A manuscript on the consumer sensory studies will be submitted to a peer-reviewed journal and presented at a national meeting.
Impacts
What was accomplished under these goals?
Americans consume an average of 4 g of sodium per day, about double that of the World Health Organization's recommended 2.4 g a day. Reduction in salt intake in the American diet is as a cost-effective way to improve cardiovascular health and reduce associated medical costs. Consumers are accustomed to high-sodium foods, as most processed, ready-to-eat, and convenience foods are high in sodium. As a result, American consumers have set expectations in terms of flavor and tend to prefer salty-tasting foods. As a result, low-sodium foods, even though healthier, are less acceptable to consumers due to the lack of flavor. This makes it difficult for the adoption of low-sodium foods by consumers. One potential solution is to make foods taste saltier without the addion of sodium. The development of new technologies to make low-sodium foods more desirable to consumers has widespread implications for improving the quality of the American diet. Flavor and salt-enhancing compounds present in cooked mushrooms have the potential to enhance the flavor and saltiness of foods without the added sodium. Mushroom-derived saltiness enhancers (MDSE) developed in our laboratory, have been shown to enhance the flavor, saltiness and acceptability of low-sodium foods. This new technology increased the perceived saltiness and savory attributes by consumers, resulting in more flavorful recipes without the use of additional sodium. Mushrooms are often cooked with a combination of sulfur-containing plants of the Allium genus, such as onions and garlic, or with other ingredients rich in sulfur-containing amino acids that further enhance the generation of flavor-enhancing molecules. The molecules responsible for the flavor-enhancing effects are unknown. The overall goal of this project is to identify the saltiness-enhancing molecules present in cooked mushrooms and evaluate them in consumer sensory trials. The working hypothesis is that the saltiness-enhancing effect of the MDSE is due to a collection of key aroma- and taste-active compounds generated during the cooking process. The specific project objectives are to 1) characterize the key aroma-active compounds, 2) characterize the key taste-active compounds, and 3) evaluate the preparations in a low-sodium food matrix (i.e., chicken broth, meatballs) using a consumer sensory panel. During this reporting period, the key aroma-active compounds eliciting a cross-modal saltiness-enhancing effect have been determined and validated in several consumer sensory trials. This resulted in several oral presentations at scientific conferences, a published thesis titled, "Saltiness enhancing odorants from mushrooms," and a manuscript published in the Journal of Agricultural and Food Chemistry titled, "Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception." In addition, the identification and characterization of taste-active compounds are underway, and so far, several taste-active compounds have been identified. Several large consumer sensory studies (in low-sodium chicken broth) have been completed and several more (in meatballs) are planned. The detailed accomplishments on the objectives are as follows: Objective 1: The key odorants responsible for the saltiness-effects of the mushroom-derived saltiness enhancers (with cysteine) have been identified. They were determined to be 2-furfurylthiol (coffee, OAV 610), 1-(2-furyl)ethanethiol (meaty, OAV 78), 3-sulfanylpentan-2-one (catty, OAV 42), sotolon (maple, OAV 20), indole (animal, OAV 8), 2-methyl-3-(methyldithio)furan (meaty, OAV 3), and p-cresol (barnyard, OAV 1). The results were published in the Journal of Agricultural and Food Chemistry, titled "Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception." A thesis was also published titled, "Saltiness enhancing odorants from mushrooms." Furthermore, the results were presented at the Mid-Atlantic States Mycology Conference (MASMC) and North American Mycological Association (NAMA), titled "Key odorants in thermally treated hydrolyzed mushroom protein enhance saltiness perception." Objective 2: The identification of tastants eliciting the saltiness-effects of the mushroom-derived saltiness enhancers (without cysteine) are still underway. Taste-active fractions have been identified and the isolation and characterization of these fractions are in-process. We anticipate a manuscript on the taste-active compounds will be submitted to the Journal of Agricultural and Food Chemistry in 2020. Objective 3: Data collection in low-sodium chicken broth has been completed as part of the published thesis and manuscript. Data collection on the consumer sensory studies in meatballs has been started and are still underway. From the findings thus far, it appears that the optimal level of MDSE to be used in meatballs depends on degree in which the salt is being reduced. More specifically, high levels of MDSE are better when sodium is being reduced more than 50%. However, under moderate sodium reduction (~15%), lower levels appear to be more effective at mitigating hedonic score declines.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lopez, J., T. Kerley, L. Jenkinson, C. R. Luckett, and J. P. Munafo*. 2019. Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception. Journal of Agricultural and Food Chemistry. 2019, 67, 41, 11444-53.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Lopez, Jordan and Munafo, John P. Jr., "Key odorants in thermally treated hydrolyzed mushroom protein enhance saltiness perception" (2019). Middle Atlantic States Mycological Conference 2019.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Lopez, Jordan. Saltiness Enhancing Odorants Derived from Mushrooms. Master's Thesis. The University of Tennessee, Knoxville
|
Progress 02/01/18 to 01/31/19
Outputs
Target Audience:The targeted audience for the project titled, "Characterization of mushroom-derived saltiness enhancers," are 1) professionals from industry and academia, and 2) graduate students with interests in food science, flavor chemistry and natural products chemistry. During the reporting period, an oral presentation titled, "Identification of aroma-active compounds in a mushroom-derived reaction flavor," was presented at the 9th International Conference on Agriculture and Animal Science (ICAAS 2018) on October 29-31 in San Diego, reaching targeted audience 1 (professionals; both industry and academic). An abstract of the talk was published in the conference proceedings. Industry and academic professionals, and students attended the conference. In addition, 1 graduate student (Jorden Lopez; MS) was supervised under the project and conducted the research. Furthermore, other graduate students (3 additional; 1 PhD and 2 MS) provided help with some aspects of the project, reaching targeted audience 2 (graduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During the reporting period, the project has provided training and professional development for graduate students. One graduate student (Jorden Lopez; MS) was supervised under the project. He conducted most of the research and learned new flavor chemistry techniques, troubleshooting and theoretical aroma formation mechanism chemistry. Furthermore, other graduate students (3 additional; 1 PhD and 2 MS) provided help with aspects of the project, developing them on different flavor chemistry analytical techniques. In addition, a talk was given by J. Lopez at the 9th International Conference on Agriculture and Animal Science (ICAAS 2018), providing him with presentation experience. How have the results been disseminated to communities of interest?During the reporting period, an oral presentation titled, "Identification of aroma-active compounds in a mushroom-derived reaction flavor," was presented at the 9th International Conference on Agriculture and Animal Science (ICAAS 2018) on October 29-31 in San Diego, reaching targeted audience 1 (professionals; both industry and academic). An abstract of the talk was published in the conference proceedings. Industry and academic professionals, and students attended the conference. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan on submitting a manuscript to the Journal of Agricultural and Food Chemistry summarizing the key aroma chemistry work done during reporting period 1 (Year 1 of 3). Next, we are continuing the work on objective 2, the characterization of the key taste-active compounds responsible for the flavor, saltiness- and savory enhancing effects of mushroom-derived saltiness enhancers. We will also start the preliminary sensory trials outlined in the proposal.
Impacts
What was accomplished under these goals?
Objective 1, the characterization of the key aroma-active compounds responsible for the flavor, saltiness- and savory enhancing effects of the mushroom-derived saltiness enhancers, was the focus of the current reporting period (year 1 of 3). So far, a comparative aroma extract dilution analysis (cAEDA) was employed on the volatile fraction of enzymatically hydrolyzed mushroom protein (eHMP) after cooking with the amino acid cysteine to reveal 36 aroma-active compounds with a flavor dilution (FD) factor range 1-256. Sixteen of the most impactful odorants were quantitated by stable isotope dilution assays (SIDA) and odor activity values (OAVs) were calculated using the concentrations and the odor thresholds of each compound. Between the two samples, the odorants that drove the aroma difference between the control eHMP and test eHMP with cysteine were 3-mercapto-2-pentanone (catty), 2-(1-mercaptoethyl)furan (meaty), 2-methyl-3-(methyldithio)furan) (meaty), 2-furfurylthiol (coffee), sotolon (maple), p-cresol (barnyard), and indole (animal). The eHMP with cysteine was also sensorially evaluated by a trained panel against the control eHMP, illustrating the reaction with cysteine increased the perceived "meaty, savory" aroma. A model flavor was created from the aforementioned odorants to replicate the eHMP with cysteine aroma, identifying them as the driving factors in the "meaty, savory" aroma of the eHMP with cysteine. Aspects of this study were presented at the 9th International Conference on Agriculture and Animal Science (ICAAS 2018) on October 29-31 in San Diego. A manuscript of the data is in preparationand will be submitted to the journal of Agricultural and Food Chemistry in during the 2nd reporting period (2019).
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
J. Lopez*, C. R. Luckett, and J. P. Munafo. 2018. Identification of Aroma-Active Compounds in a Mushroom-Derived Reaction Flavor. Proceedings from 9th International Conference on Agriculture and Animal Science (ICAAS 2018); October 29-31; San Diego, USA.
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