Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Yimeng Shan; Dandan Pu; Boya Cao; Yige Shi; Pei Li; Jian Xiong; Ku Li; Baoguo Sun; Yuyu Zhang

doi:10.1016/j.fochx.2024.101339

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Food Chem X. 2024 Apr 18:22:101339. doi: 10.1016/j.fochx.2024.101339. eCollection 2024 Jun 30.

Authors

Yimeng Shan^{1

2

3}, Dandan Pu^{1

2

3}, Boya Cao^{1

2

3}, Yige Shi^{1

2

3}, Pei Li⁴, Jian Xiong⁴, Ku Li⁴, Baoguo Sun^{1

2}, Yuyu Zhang^{1

2

3}

Affiliations

¹ China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
² Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China.
³ Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
⁴ National Key Laboratory of Agricultural Microbiology core Facility, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China.

Abstract

This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when the yeast extract FA34 (0.50 g) the added. Eleven aroma-active compounds associated with saltiness perception were identified via solid-phase microextraction and extraction combined with gas chromatography-mass spectrometry/olfactory. The odorant-NaCl mixture model and saltiness intensity evaluation results revealed that thiazole and 4-methylpentanoic acid could significantly (p < 0.05) enhance the saltiness perception of salt solution (5.00 g/L), 2-methylpyrazine, 2-methyl-3-furanthiol, 2,6-dimethylpyrazine, furfuryl mercaptan, and methyl 2-methyl-3-furyl disulfide could significantly (p < 0.01) enhance the saltiness perception of a salt solution (5.00 g/L). Electroencephalography revealed that the main mechanisms underlying aroma-induced saltiness perception enhancement included the strengthening of the saltiness perception signal and prolonging signal stimulation time in the frontal regions of the cerebral cortex.

Keywords: Aroma-active compounds; Electroencephalography; Maillard reaction; Salt reduction; Yeast extract.