1 research outputs found
Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce
A metabolic
profiling approach was employed to explore the compounds
that affect the intensity of umami taste in soy sauce. Twenty-five
kinds of soy sauces were analyzed using GC-MS and LC-MS, wherein measurement
data for 427 compounds were obtained. The umami taste intensity of
each soy sauce sample was also quantitated by sensory evaluation and
a projection to latent structure (PLS) regression analysis was conducted
using the compounds’ measurements and umami taste intensity
data. Variable importance for the projection (VIP) value obtained
via PLS was used for the estimation of the relevance for umami taste
intensity. <i>N</i>-(1-Deoxyfructos-1-yl)Âglutamic acid (Fru-Glu)
had the highest VIP value, and addition of Fru-Glu to soy sauce increased
umami taste intensity better than glutamic acid at the same concentration
as confirmed by sensory evaluation. This study showed that the combination
of metabolic profiling approach and sensory evaluation can be used
effectively to determine compounds related to taste