Isolation and identification of the umami enhancing compounds in Japanese soy sauce.
Biosci Biotechnol Biochem
; 75(7): 1275-82, 2011.
Article
en En
| MEDLINE
| ID: mdl-21737939
ABSTRACT
To clarify the key compounds that account for the umami taste of soy sauce, a typical Japanese soy sauce, Koikuchi Shoyu, was separated by preparative chromatography, and the umami enhancing fractions were screened on the basis of an umami intensity of a 6.0 mM monosodium L-glutamate (MSG) solution. Liquid chromatography-time of flight mass spectrometry (LC-TOFMS), 1D/2D nuclear magnetic resonance spectroscopy (NMR) studies of the umami enhancing fractions led to the identification of N-(1-deoxy-D-fructos-1-yl)pyroglutamic acid (Fru-pGlu), N-(1-deoxy-D-fructos-1-yl)valine (Fru-Val), N-(1-deoxy-D-fructos-1-yl)methionine (Fru-Met), pyroglutamylglutamine (pGlu-Gln), and pyroglutamylglycine (pGlu-Gly). Although all the compounds identified were at sub-threshold concentrations in the soy sauce, a taste reconstitution experiment revealed that they contributed part of the umami taste of the soy sauce.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Gusto
/
Alimentos de Soja
/
Aromatizantes
/
Aminoácidos
Tipo de estudio:
Diagnostic_studies
Idioma:
En
Revista:
Biosci Biotechnol Biochem
Asunto de la revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Año:
2011
Tipo del documento:
Article
País de afiliación:
Japón