Taste and Flavor Enhancement using Natural Ingredients: The Prediction and Optimization of Umami Taste in Real Food Systems

Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC led to increased umami taste perception within meat products, however where sweetness and acidity were concurrently increased, the overall umami taste was suppressed.