Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce
- 26 August 2004
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 52 (19), 5950-5956
- https://doi.org/10.1021/jf049230d
Abstract
Indonesian soy sauce is made using only soybeans as the nitrogenous source. Moromi obtained from fermentation of yellow soybeans using Aspergillus sojae as the starter was investigated. The fraction with molecular weights of less than 500 Da obtained by stepwise ultrafiltration was then fractionated by several chromatographic procedures, including gel filtration chromatography and RP-HPLC. Several chemical analyses, CE profiles, and taste profiles were performed to obtain the most intense umami fraction. The main components eliciting or enhancing the umami taste present in the fraction were purified and identified by protein sequencing, ESI-MS, and 1H NMR at 400 MHz. Besides free l-glutamic acid and aspartic acid, free aromatic amino acids such as l-phenylalanine and l-tyrosine may also play an important role in impressing savory or umami taste of Indonesian soy sauce at their subthreshold concentrations and in the presence of salt and free acidic amino acids. This is reported as a new phenomenon of the so-called bitter amino acids. Keywords: Soy sauce; moromi; ultrafiltration; gel filtration chromatography; reversed-phase HPLC; capillary zone electrophoresis; umami taste; savory tasteKeywords
This publication has 11 references indexed in Scilit:
- Monosodium Glutamate and Sweet Taste: Generalization of Conditioned Taste Aversion between Glutamate and Sweet Stimuli in RatsChemical Senses, 2003
- (+)-(S)-Alapyridaine--A General Taste Enhancer?Chemical Senses, 2003
- Taste Enhancements Between Various Amino Acids and IMPChemical Senses, 2002
- Accumulation of Free L-Glutamic Acid in Full- and Reduced-fat Cheddar Cheese Ripened at Different Time/temperature ConditionsLWT, 2001
- Food ChemistryPublished by Springer Science and Business Media LLC ,1999
- Novel Brothy Taste Modifier Isolated from Beef BrothJournal of Agricultural and Food Chemistry, 1998
- Interactions between umami and other flavor characteristicsTrends in Food Science & Technology, 1996
- Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese ExtractsJournal of Agricultural and Food Chemistry, 1995
- Taste of free amino acids and peptidesFood Reviews International, 1988
- Contribution of peptides and amino acids to the taste of foodsJournal of Agricultural and Food Chemistry, 1969