AgResearch scientists, in collaboration with the Australian Meat Processor Corporation, are pioneering a project to enhance the flavor profile of Brussels sprouts. Dr. Raise Ahmad, Jihan Kim, and Scott Hutching are utilizing a flavor peptide extracted from beef offal, aiming to add value to this waste stream while improving the vegetable's palatability. The peptide, known for its "Kokumi" effect, enriches sweet, salty, and umami tastes and transforms the bitter taste of Brussels sprouts into a caramel-like flavor.
Dr. Ahmad explains that Kokumi peptides are small protein fragments that interact with calcium-sensing receptors on the tongue, inducing sensations of mouth fullness and a lingering aftertaste. Dr. Santanu Deb-Choudhury, another scientist involved in the project, highlights that kokumi adds depth, taste, and richness to foods. The team employs mass spectrometry and a receptor assay test developed by Ahmad to identify and evaluate the peptides' effectiveness. Consumer trials in Wellington, conducted with development chef Dale Bowie, have shown promising results, with participants reporting enhanced flavors and reduced need for added salt, fat, and sugar in dishes containing kokumi.
The research also delves into optimal cooking temperatures for steak, aiming for the best aroma, taste, and texture, pinpointed at 58-62 °C. The potential for commercializing kokumi is currently under discussion, with a focus on scaling production. The natural production process from offal presents minimal food safety concerns, contrasting with artificial flavor enhancers like MSG. This initiative is part of AgResearch's broader efforts in food technology development, including AI-driven flavor combination exploration and the analysis of freshness in food.
Source: farmersweekly.co.nz