PDF(Pubmed)
Abstract：
Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert taste-modifying effects, such as increases in taste intensity at concentrations below the odor detection threshold. The present study examined the taste-enhancing effects of short-chain aliphatic aldehydes, such as isovaleraldehyde (IVAH) and 2-methylbutyraldehyde, thus attempting to identify the taste receptors involved. The results obtained revealed that IVAH enhanced the taste intensity of taste solutions even under the condition of olfactory deprivation by a noseclip. Furthermore, IVAH activated the calcium-sensing receptor CaSR in vitro. Receptor assays on aldehyde analogues showed that C3-C6 aliphatic aldehydes and methional, a C4 sulfur aldehyde, activated CaSR. These aldehydes functioned as a positive allosteric modulator for CaSR. The relationship between the activation of CaSR and taste-modifying effects was investigated by a sensory evaluation. Taste-modifying effects were found to be dependent on the activation state of CaSR. Collectively, these results suggest that short-chain aliphatic aldehydes function as taste modulators that modify sensations by activating orally expressed CaSR. We propose that volatile aroma aldehydes may also partially contribute to the taste-modifying effect via the same molecular mechanism as kokumi substances.
摘要：
醛类是由食品中糖和氨基酸的美拉德反应产生的天然挥发性芳香化合物，影响食品的风味。据报道，它们具有改变味道的作用，例如在低于气味检测阈值的浓度下味道强度增加。本研究检查了短链脂肪醛的增味作用，如异戊醛（IVAH）和2-甲基丁醛，从而试图鉴定所涉及的味觉受体。获得的结果表明，即使在鼻塞剥夺嗅觉的情况下，IVAH也能增强味觉溶液的味觉强度。此外，IVAH在体外激活了钙敏感受体CaSR。醛类似物的受体测定表明，C3-C6脂肪醛和甲基，C4硫醛，激活CaSR。这些醛充当CaSR的正变构调节剂。通过感官评估研究了CaSR的活化与味道修饰作用之间的关系。发现改味作用取决于CaSR的激活状态。总的来说，这些结果表明,短链脂肪醛作为通过激活口服表达的CaSR来改变感觉的味觉调节剂。我们认为，挥发性香气醛也可能通过与kokumi物质相同的分子机制部分地促进味道调节效果。
