Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluationopen access
- Authors
- Min, Juhyun; Lee, Jo-Won; Bae, Gui-Seck; Moon, BoKyung
- Issue Date
- Dec-2023
- Publisher
- Elsevier Ltd
- Keywords
- Electronic tongue; Feed; Hanwoo; Sensory evaluation; Umami
- Citation
- Food Chemistry: X, v.20
- Journal Title
- Food Chemistry: X
- Volume
- 20
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68355
- DOI
- 10.1016/j.fochx.2023.100889
- ISSN
- 2590-1575
2590-1575
- Abstract
- This study aimed to evaluate umami taste in Hanwoo with different feed by chemical analysis, sensory evaluation and an electronic tongue system. Hanwoo cattle were divided into three groups: control group (fed only total mixed ration [TMR]), T1 (fed soybean meal + TMR), and T2 (fed soybean meal + corn-dried distiller's grain with solubles [Corn DDGS] + TMR). The three most abundant fatty acids (C18:1n-9, C16:0, and C18:0) in the T1, T2, and control groups accounted for 83.63%, 86.07%, and 85.52% of the total fatty acid content, respectively. Umami taste-related glutamic acid levels were significantly high in T1 (109.89 mg/kg), followed by T2 (66.66 mg/kg) and control (47.27 mg/kg). Fatty acid levels showed a high correlation with umami taste. The results of this study showed that the amino acid and fatty acid levels had been affected by feed types and soybean- or Corn DDGS-based feed potentially enhanced Hanwoo's umami flavor. © 2023 The Authors
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