Research Article
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Natural Monosodium Glutamate in Geographically Indicated Cheeses in Turkey

Year 2022, Volume: 6 Issue: 2, 219 - 226, 29.06.2022

Abstract

Monosodium Glutamate (MSG) is the most determinant component of umami taste and formed in cheeses naturally. The main purpose of this research is to determine the amounts of MSG in geographically indicated cheeses in Turkey and the changes in MSG content after 60-day storage. In this study, the amount of MSG in 42 samples of seven cheese types (6 of each type), were measured by AOAC method and sensory analyses were conducted in 14 samples. Additionally, a sample from each type were stored for 60 days and MSG content in 6 samples were remeasured. MSG was found between 0.007 and 2.205 mg/100 g in 41 samples. The amount of MSG increased in 4 samples and decreased in 2 samples after storage. Results showed that the type and ripening time is highly determining on MSG content and, taste is the strongest factor on overall liking followed by odour, texture, and appearance

Supporting Institution

Gazi Üniversitesi

Project Number

54/2017-2

Thanks

This research is supported by Gazi University Projects of Scientific Investigation (54/2017-2).

References

  • Amin, M. N. G., Kusnadi, J., Hsu, J. L., Doerksen, R. J., Huang, T. C. (2020). Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R. Food Chemistry, 333, 127411. doi: 10.1016/j.foodchem.2020.127411
  • Baryłko-Pikielna, N., Kostyra, E. (2007). Sensory interaction of umami substances with model food matrices and its hedonic effect. Food Quality and Preference, 18(5), 751-758.
  • Beauchamp, G. K. (2009). Sensory and receptor responses to umami: an overview of pioneering work. The American Journal of Clinical Nutrition, 90(3), 723-727.
  • Chen, Z., Gao, H., Wu, W., Chen, H., Fang, X., Han, Y., Mu, H. (2021). Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes). LWT, 141, 110889. doi: 10.1016/j.lwt.2021.110889.
  • Chi, S. P., Chen, T. C. (1992). Predicting optimum monosodium glutamate and sodium chloride concentrations in chicken broth as affected by spice addition. Journal of Food Processing and Preservation, 16(5), 313-326.
  • Conacher, H. B., Iyengar, J. R., Miles, W. F., Botting, H. G. (1979). Gas-liquid chromatographic determination of monosodium glutamate in soups and soup bases. Journal of the Association of Official Analytical Chemists, 62(3), 604-609.
  • Cooper, S. J. (2015). Spa cuisine: an opportunity for the hospitality industry? In: Sloan, P., Legrand,W., Hindley,C. (Eds). The Routledge Handbook of Sustainable Food and Gastronomy (pp. 126-134). London: Routledge
  • Drake, S. L., Carunchia Whetstine, M. E., Drake, M. A., Courtney, P., Fligner, K., Jenkins, J., Pruitt, C. (2007). Sources of umami taste in Cheddar and Swiss cheeses. Journal of Food Science, 72(6), 360-366.
  • Durlu-Özkaya, F., Üner E. H. (2016). Kars Kaşarında Duyusal Analiz. Türkiye’de ve Dünyada Yerel-Geleneksel Peynirler: Kars Kaşarı Coğrafi İşareti Sempozyumu, 15-17 Temmuz 2016, Kars. Bildiri kitabı s.99-118.
  • Hajeb, P., Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. Journal of Nutrition & Food Sciences, 10(6), 1–5. doi: 10.1155/2015/189402
  • Kurihara K. (2015). Umami the fifth basic taste: history of studies on receptor mechanisms and role as a food flavor. Biomed Research International, 2015, 189402. doi: 10.1155/2015/189402
  • Maga, J.A. (1994). Umami flavour of meat. In: Shahidi, F. (ed) Flavor of Meat and Meat Products (pp. 98-115). Boston, MA: Springer.
  • Ninomiya, K. (2015). Science of umami taste: adaptation to gastronomic culture. Flavour, 4(1), 1-5.
  • Okiyama, A., Beauchamp, G. K. (1998). Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects. Physiology & Behavior, 65(1), 177-181.
  • Rhodes, J., Titherley, A. C., Norman, J. A., Wood, R., Lord, D. W. (1991). A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate. Food Additives & Contaminants, 8(3), 265-274.
  • Sinesio, F., Comendador, F. J., Peparaio, M., Moneta, E. (2009). Taste perception of umami‐rich dishes in Italian culinary tradition. Journal of Sensory Studies, 24(4), 554-580.
  • Soyseven, M., Arli, G. (2021). Method validation and rapid determination of monosodium glutamate in various food products by HPLC–fluorescence detection and method optimization of hplc–evaporative light scattering detection approach without derivatization. Journal of Chromatographic Science, 2021, bmab122. doi:10.1093/chromsci/bmab122
  • Stańska, K., Krzeski, A. (2016). The umami taste: from discovery to clinical use. Otolaryngologia Polska, 70(4), 10-5. doi: 10.5604/00306657.1199991.
  • Umami Information Center (2022). List of umami rich igredients. https://www.umamiinfo.com/richfood
  • Wijayasekara, K. N., Wansapala, J. (2021). Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate. International Journal of Gastronomy and Food Science, 23, 100286. doi: 10.1016/j.ijgfs.2020.100286
  • Yamaguchi, S., Ninomiya, K. (2000). Umami and food palatability. The Journal of Nutrition, 130(4), 921-926.

Türkiye'deki Coğrafi İşaretli Peynirlerde Doğal Monosodyum Glutamat

Year 2022, Volume: 6 Issue: 2, 219 - 226, 29.06.2022

Abstract

Temel umami tat bileşiği olan Monosodyum Glutamat (MSG) peynirlerde doğal olarak oluşmaktadır, Bu araştırmanın temel amacı, Türkiye'deki coğrafi işaretli peynirlerde bulunan doğal MSG miktarlarını ve 60 günlük depolama sonrasında MSG miktarlarında meydana gelen değişimleri belirlemektir. Bu çalışmada, yedi peynir çeşidinden 6’şar örnek olmak üzere toplam 42 peynir örneğindeki MSG miktarı AOAC yöntemi ile ölçülmüş ve 14 örnek için duyusal analizler gerçekleştirilmiştir. Ayrıca, her peynir çeşitinden bir örnek 60 gün süreyle bekletilmiş ve 6 örnekteki MSG miktarı yeniden ölçülmüştür. 41 örnekte 0.007 ile 2.205 mg/100 g aralığında MSG ölçülmüştür. Depolama sonrası 4 örnekteki MSG miktarı artarken 2 örnekte azaldığı tespit edilmiştir. Sonuçlar, peynir örneklerinde çeşit ve olgunlaşma süresinin MSG miktarı üzerinde belirleyici bir etkiye sahip olduğunu göstermektedir. Duyusal analiz sonuçlarına göre tat, genel beğeni üzerinde en belirleyici faktör olurken diğer belirleyici faktörler sırasıyla koku, doku ve görünüm olarak belirlenmiştir.

Project Number

54/2017-2

References

  • Amin, M. N. G., Kusnadi, J., Hsu, J. L., Doerksen, R. J., Huang, T. C. (2020). Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R. Food Chemistry, 333, 127411. doi: 10.1016/j.foodchem.2020.127411
  • Baryłko-Pikielna, N., Kostyra, E. (2007). Sensory interaction of umami substances with model food matrices and its hedonic effect. Food Quality and Preference, 18(5), 751-758.
  • Beauchamp, G. K. (2009). Sensory and receptor responses to umami: an overview of pioneering work. The American Journal of Clinical Nutrition, 90(3), 723-727.
  • Chen, Z., Gao, H., Wu, W., Chen, H., Fang, X., Han, Y., Mu, H. (2021). Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes). LWT, 141, 110889. doi: 10.1016/j.lwt.2021.110889.
  • Chi, S. P., Chen, T. C. (1992). Predicting optimum monosodium glutamate and sodium chloride concentrations in chicken broth as affected by spice addition. Journal of Food Processing and Preservation, 16(5), 313-326.
  • Conacher, H. B., Iyengar, J. R., Miles, W. F., Botting, H. G. (1979). Gas-liquid chromatographic determination of monosodium glutamate in soups and soup bases. Journal of the Association of Official Analytical Chemists, 62(3), 604-609.
  • Cooper, S. J. (2015). Spa cuisine: an opportunity for the hospitality industry? In: Sloan, P., Legrand,W., Hindley,C. (Eds). The Routledge Handbook of Sustainable Food and Gastronomy (pp. 126-134). London: Routledge
  • Drake, S. L., Carunchia Whetstine, M. E., Drake, M. A., Courtney, P., Fligner, K., Jenkins, J., Pruitt, C. (2007). Sources of umami taste in Cheddar and Swiss cheeses. Journal of Food Science, 72(6), 360-366.
  • Durlu-Özkaya, F., Üner E. H. (2016). Kars Kaşarında Duyusal Analiz. Türkiye’de ve Dünyada Yerel-Geleneksel Peynirler: Kars Kaşarı Coğrafi İşareti Sempozyumu, 15-17 Temmuz 2016, Kars. Bildiri kitabı s.99-118.
  • Hajeb, P., Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. Journal of Nutrition & Food Sciences, 10(6), 1–5. doi: 10.1155/2015/189402
  • Kurihara K. (2015). Umami the fifth basic taste: history of studies on receptor mechanisms and role as a food flavor. Biomed Research International, 2015, 189402. doi: 10.1155/2015/189402
  • Maga, J.A. (1994). Umami flavour of meat. In: Shahidi, F. (ed) Flavor of Meat and Meat Products (pp. 98-115). Boston, MA: Springer.
  • Ninomiya, K. (2015). Science of umami taste: adaptation to gastronomic culture. Flavour, 4(1), 1-5.
  • Okiyama, A., Beauchamp, G. K. (1998). Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects. Physiology & Behavior, 65(1), 177-181.
  • Rhodes, J., Titherley, A. C., Norman, J. A., Wood, R., Lord, D. W. (1991). A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate. Food Additives & Contaminants, 8(3), 265-274.
  • Sinesio, F., Comendador, F. J., Peparaio, M., Moneta, E. (2009). Taste perception of umami‐rich dishes in Italian culinary tradition. Journal of Sensory Studies, 24(4), 554-580.
  • Soyseven, M., Arli, G. (2021). Method validation and rapid determination of monosodium glutamate in various food products by HPLC–fluorescence detection and method optimization of hplc–evaporative light scattering detection approach without derivatization. Journal of Chromatographic Science, 2021, bmab122. doi:10.1093/chromsci/bmab122
  • Stańska, K., Krzeski, A. (2016). The umami taste: from discovery to clinical use. Otolaryngologia Polska, 70(4), 10-5. doi: 10.5604/00306657.1199991.
  • Umami Information Center (2022). List of umami rich igredients. https://www.umamiinfo.com/richfood
  • Wijayasekara, K. N., Wansapala, J. (2021). Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate. International Journal of Gastronomy and Food Science, 23, 100286. doi: 10.1016/j.ijgfs.2020.100286
  • Yamaguchi, S., Ninomiya, K. (2000). Umami and food palatability. The Journal of Nutrition, 130(4), 921-926.
There are 21 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Emir Hilmi Üner 0000-0003-2642-9852

Fügen Durlu-özkaya 0000-0003-2893-9557

Project Number 54/2017-2
Publication Date June 29, 2022
Published in Issue Year 2022 Volume: 6 Issue: 2

Cite

APA Üner, E. H., & Durlu-özkaya, F. (2022). Natural Monosodium Glutamate in Geographically Indicated Cheeses in Turkey. Aydın Gastronomy, 6(2), 219-226.

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