Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation

Juhyun Min; Jo-Won Lee; Gui-Seck Bae; BoKyung Moon

doi:10.1016/j.fochx.2023.100889

Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation

Food Chem X. 2023 Sep 21:20:100889. doi: 10.1016/j.fochx.2023.100889. eCollection 2023 Dec 30.

Authors

Juhyun Min¹, Jo-Won Lee¹, Gui-Seck Bae², BoKyung Moon¹

Affiliations

¹ Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546, Republic of Korea.
² Biogas Research Center, Hankyong National University, Anseong-si, Gyeonggi 17579, Republic of Korea.

Abstract

This study aimed to evaluate umami taste in Hanwoo with different feed by chemical analysis, sensory evaluation and an electronic tongue system. Hanwoo cattle were divided into three groups: control group (fed only total mixed ration [TMR]), T1 (fed soybean meal + TMR), and T2 (fed soybean meal + corn-dried distiller's grain with solubles [Corn DDGS] + TMR). The three most abundant fatty acids (C18:1n-9, C16:0, and C18:0) in the T1, T2, and control groups accounted for 83.63%, 86.07%, and 85.52% of the total fatty acid content, respectively. Umami taste-related glutamic acid levels were significantly high in T1 (109.89 mg/kg), followed by T2 (66.66 mg/kg) and control (47.27 mg/kg). Fatty acid levels showed a high correlation with umami taste. The results of this study showed that the amino acid and fatty acid levels had been affected by feed types and soybean- or Corn DDGS-based feed potentially enhanced Hanwoo's umami flavor.

Keywords: Electronic tongue; Feed; Hanwoo; Sensory evaluation; Umami.