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.

中文翻译：

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水溶液中琥珀酸钠的鲜味特征的定量分析。

琥珀酸二钠（WSA）有助于海鲜的鲜味，在扇贝中也有丰富的发现。但是，由于对WSA的味道特性和稳定性缺乏了解，因此WSA在食品中的实际应用受到限制。在这项研究中，两种替代强制选择方法用于确定WSA与谷氨酸钠相比的相对鲜味强度，以及在不同条件（pH和温度）下的相对鲜味强度。建立了WSA浓度-味道强度曲线，该曲线与对数线性回归非常吻合（R2 = 0.96）。WSA在25°C，0.1％Na +添加和pH 7.5时显示出最强的鲜味强度。它还具有良好的热稳定性，可以满足食品加工过程中高温加热的需求。结论，