Work

Identification and sensory evaluation of Kokumi substances in thai indigenous vegetables: Potential for natural flavor enhancement

Year: 2024

Type: article

Abstract: Certain vegetables are recognized for their potential to enhance taste profiles, particularly in intensifying sweetness and enhancing overall taste perception. This study investigated the kokumi flavor properties of five Thai local vegetables: coriander (Coriandrum sativum L.) root, shallots (Allium ascalonicum L.), pak-wan-ban or star gooseberry (Sauropus androgynus (L.) Merr.), mulberry (Morus alba L.) leaves, and cha-ya (Cnidoscolus aconitifolius (Mill.) I.M.Johnst) leaves. Samples were extracted using warm water (60 °C), freeze-dried, and analyzed via LC-MS/QTOF. Glutathione, a known kokumi inducer, was identified in extracts from pak-wan-ban leaves and coriander roots, while phthalide, another kokumi compound, was detected in shallot extracts. The extracts were incorporated into seasoning powders and evaluated for umami characteristics using an electronic Taste Sensing System. The seasoning powder containing pak-wan-ban leaf extract exhibited the highest voltage outputs, with scores for umami (7.32±0.01), residual umami (4.64±0.09), saltiness (19.76±0.25), and sweetness (8.86±0.10).

Source: Multidisciplinary Science Journal

DOI: 10.31893/multiscience.2025315

Authors: Chunkamol Panyayong, Khongsak Srikaeo, Wachiraporn Kheowmung

Institutions: Uttaradit Rajabhat University, Pibulsongkram Rajabhat University

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

Funders: Uttaradit Rajabhat University, National Research Council of Thailand