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Food Chemistry

Food Chemistry

IF: 8.5
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Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution

Published:30 June 2020 DOI: 10.1016/j.foodchem.2020.126336 PMID: 32066070
Jie Ma , Yanping Chen , Yiwen Zhu , Charfedinne Ayed , Yuxia Fan , Gaole Chen , Yuan Liu

Abstract

Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature). WSA concentration–taste intensity curve was established, which fitted well with a logarithmic-linear regression (R2?=?0.96). WSA exhibited the strongest umami intensity at 25?°C, 0.1% Na+ addition, and pH 7.5. It also had a good thermal stability, which met the needs of high temperature heating during food processing. In conclusion, this research provided useful information on umami characteristics of WSA and the results widen the application of WSA in the food industry.

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Related products
Procduct Name CAS Molecular Formula Supplier Price
Disodium succinate 150-90-3 C4H4Na2O4 461 suppliers $5.00-$4337.52
Monosodium glutamate 32221-81-1 C5H8NNaO4 114 suppliers $308.00-$308.00
(-)-Camphor 2 suppliers Inquiry

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