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<p>This work studied the impacts of ultrasound (US), high-voltage electrostatic field (HVEF) and combined US-HVEF pretreatment on kelp enzymatic hydrolysis and umami substance release, and further evaluated the taste synergism of optimal hydrolysate blended with chicken broth. US-HVEF pretreatment significantly elevated soluble peptides, free amino acids, umami amino acids and 5′ flavor nucleotides contents, with its equivalent umami concentration rising by 33.01%, 6.45% and 13.79% relative to single enzymatic hydrolysis, US and HVEF groups respectively. Electronic nose analysis of volatile aroma profiles and electronic tongue assessment of umami taste confirmed its optimal flavor performance. FT-IR showed increased amide I (1638&#xa0;cm⁻<sup>1</sup>) and amide II (1517&#xa0;cm⁻<sup>1</sup>) band intensities after treatment. When incorporated into chicken broth, 0.3% kelp hydrolysate powder achieved stronger umami than 0.1% MSG, and 0.1%–0.5% addition presented better sensory acceptability. US-HVEF can efficiently release kelp natural umami components, supporting clean-label compound condiment development.</p>

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Preparation of Natural Umami Enhancer from Kelp Using Ultrasound-High Voltage Electrostatic Field Pretreatment-Assisted Enzymatic Hydrolysis and its Evaluation in Chicken Broth

  • 期刊论文

  • 发表日期：

    2026年7月29日

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  • Yujuan Zhong,
  • Min Zhang,
  • Yaping Liu

摘要

This work studied the impacts of ultrasound (US), high-voltage electrostatic field (HVEF) and combined US-HVEF pretreatment on kelp enzymatic hydrolysis and umami substance release, and further evaluated the taste synergism of optimal hydrolysate blended with chicken broth. US-HVEF pretreatment significantly elevated soluble peptides, free amino acids, umami amino acids and 5′ flavor nucleotides contents, with its equivalent umami concentration rising by 33.01%, 6.45% and 13.79% relative to single enzymatic hydrolysis, US and HVEF groups respectively. Electronic nose analysis of volatile aroma profiles and electronic tongue assessment of umami taste confirmed its optimal flavor performance. FT-IR showed increased amide I (1638 cm⁻1) and amide II (1517 cm⁻1) band intensities after treatment. When incorporated into chicken broth, 0.3% kelp hydrolysate powder achieved stronger umami than 0.1% MSG, and 0.1%–0.5% addition presented better sensory acceptability. US-HVEF can efficiently release kelp natural umami components, supporting clean-label compound condiment development.