1
|
Cai T, Hai N, Guo P, Feng Z, Zhang Y, Wang J, Yu Z, Liu H, Ding L. Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. Foods 2024; 13:2242. [PMID: 39063327 PMCID: PMC11276169 DOI: 10.3390/foods13142242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/12/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD-16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS-60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS-60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with m/z at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.
Collapse
Affiliation(s)
- Ting Cai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Nan Hai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Zhi Feng
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Yu Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Zhipeng Yu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China;
| | - Huan Liu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China;
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| |
Collapse
|
2
|
Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
Collapse
Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| |
Collapse
|
3
|
Zhang J, He W, Liang L, Sun B, Zhang Y. Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4). Food Res Int 2024; 182:114139. [PMID: 38519171 DOI: 10.1016/j.foodres.2024.114139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/08/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
The previously obtained chicken-derived umami peptides in the laboratory were evaluated for their saltiness-enhancing effect by sensory evaluation and S-curve, and the results revealed that peptides TPPKID, PKESEKPN, TEDWGR, LPLQDAH, NEFGYSNR, and LPLQD had significant saltiness-enhancing effects. In the binary solution system with salt, the ratio of the experimental detection threshold (129.17 mg/L) to the theoretical detection threshold (274.43 mg/L) of NEFGYSNR was 0.47, which had a synergistic saltiness-enhancing effect with salt. The model of transmembrane channel-like protein 4 (TMC4) channel protein was constructed by homology modeling, which had a 10-fold transmembrane structure and was well evaluated. Molecular docking and frontier molecular orbitals showed that the main active sites of TMC4 were Lys 471, Met 379, Cys 475, Gln 377, and Pro 380, and the main active sites of NEFGYSNR were Tyr, Ser and Asn. This study may provide a theoretical reference for low-sodium diets.
Collapse
Affiliation(s)
- Jingcheng Zhang
- China Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China
| | - Wei He
- China Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China
| | - Li Liang
- China Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China
| | - Baoguo Sun
- China Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China
| | - Yuyu Zhang
- China Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China.
| |
Collapse
|
4
|
Liu H, Chen X, Lu J, Wu D. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:340-351. [PMID: 37574531 DOI: 10.1002/jsfa.12924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 07/12/2023] [Accepted: 08/14/2023] [Indexed: 08/15/2023]
Abstract
BACKGROUND The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermented soy sauce (LSFSS) and high-salt diluted-state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (eight types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression. RESULTS The analysis showed that the 11 taste-active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness and sweetness are the characteristic tastes of HDFSS, whereas sourness and bitterness were the characteristic tastes of LSFSS. At the same time, seven aroma-active compounds, namely 4-ethyl-2-methoxyphenol, ethanol, 3-methyl-1-butanol, ethyl acetate, 2-phenethyl alcohol, 3-methyl thiopropanol and 2-ethyl-4-hydroxy-5-methylfuran-3-one, played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity and caramel-like, whereas LSFSS mainly presented sour and malty aroma attributes. CONCLUSION The present study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hua Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
- Food Biotechnology Research Institute of Jiangnan University (Rugao), Rugao, China
| | - Xingguang Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
- Food Biotechnology Research Institute of Jiangnan University (Rugao), Rugao, China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
5
|
Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023; 173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually. Meanwhile, we pointed out the drawbacks of the above research and the future research directions based on published literature and our knowledge. We believe that this review can provide an insightful reference for international related researchers to understand the advances on soy sauce research.
Collapse
Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| |
Collapse
|
6
|
Li M, Zhang X, Zhu Y, Zhang X, Cui Z, Zhang N, Sun Y, Yang Z, Wang W, Wang C, Zhang Y, Liu Y, Qing G. Identifying Umami Peptides Specific to the T1R1/T1R3 Receptor via Phage Display. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12004-12014. [PMID: 37523494 DOI: 10.1021/acs.jafc.3c02471] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Abstract
Umami peptides are small molecular weight oligopeptides that play a role in umami taste attributes. However, the identification of umami peptides is easily limited by environmental conditions, and the abundant source and high chromatographic separation efficiency remain difficult. Herein, we report a robust strategy based on a phage random linear heptapeptide library that targets the T1R1-Venus flytrap domain (T1R1-VFT). Two candidate peptides (MTLERPW and MNLHLSF) were readily identified with high affinity for T1R1-VFT binding (KD of MW-7 and MF-7 were 790 and 630 nM, respectively). The two peptides exhibited umami taste and significantly enhanced the umami intensity when added to the monosodium glutamate solution. Overall, this strategy shows that umami peptides could be developed via phage display technology for the first time. The phage display platform has a promising application to discover other taste peptides with affinity for taste receptors of interest and has more room for improvement in the future.
Collapse
Affiliation(s)
- Mingyang Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Xiaoyu Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xiancheng Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yue Sun
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Zhiying Yang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Cunli Wang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, PR China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Guangyan Qing
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| |
Collapse
|
7
|
Li J, He Z, Yan L, He Y, Yang J. Analysis of the microbial community structure and flavor components succession during salt-reducing pickling process of zhacai (preserved mustard tuber). Food Sci Nutr 2023; 11:3154-3170. [PMID: 37324844 PMCID: PMC10261794 DOI: 10.1002/fsn3.3297] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 06/17/2023] Open
Abstract
The salt-reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. Eleven phyla and 148 genera were identified in the bacterial community, and 2 phyla and 60 genera in the fungal community. During the four stages of pickling, the dominant bacterial genera were Leuconostoc, Lactobacillus, Leuconostoc, and Lactobacillus, while the dominant fungal genera were Aspergillus, Kazachstania, Debaryomyces, and Debaryomyces, respectively. There were 32 main flavor components (5 organic acids, 19 VFCs, 3 monosaccharides, and 5 amino acids). Correlation heat mapping and bidirectional orthogonal partial least squares (O2PLS) analysis showed that the flora having close relation to flavor components included 14 genera of bacteria (Leuconostoc, Clostridium, Devosia, Lactococcus, Pectobacterium, Sphingobacterium, Serratia, Stenotrophomonas, Halanaerobium, Tetragenococcus, Chromohalobacter, Klebsiella, Acidovorax, and Acinetobacter) and 3 genera of fungi (Filobasidium, Malassezia, and Aspergillus). This study provides detailed data regarding the microbial community and flavor components during the salt-reducing pickling process of zhacai, which can be used as a reference for the development and improvement of salt-reducing pickling methods.
Collapse
Affiliation(s)
- Jing Li
- College of Food ScienceSouthwest UniversityChongqingChina
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and ChongqingChongqingChina
| | - Zhifei He
- College of Food ScienceSouthwest UniversityChongqingChina
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and ChongqingChongqingChina
| | - Lixiu Yan
- Chongqing Academy of Metrology and Quality InspectionChongqingChina
| | - Yunchuan He
- Chongqing Fuling Zhacai Group Co. LTD. Er Du Village First GroupChongqingChina
| | - Jixia Yang
- College of Food ScienceSouthwest UniversityChongqingChina
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and ChongqingChongqingChina
| |
Collapse
|
8
|
Huang Z, Feng Y, Zeng J, Zhao M. Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. Crit Rev Food Sci Nutr 2023; 64:7981-7992. [PMID: 37009850 DOI: 10.1080/10408398.2023.2194422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
Abstract
During the fermentation of soy sauce, the metabolism of microorganisms and the Maillard reaction produce a wide variety of metabolites that contribute to the unique and rich flavor characteristics of soy sauce, such as amino acids, organic acids and peptides. Amino acid derivatives, a relatively new taste compounds, formed by the reaction of enzymes or non-enzymes from sugars, amino acids, and organic acids released through metabolism by microorganisms during soy sauce fermentation, have begun to gain more and more attention in recent years. This review focused on our existing knowledge of the sources, taste characteristics and synthesis methods of the 6 categories of amino acid derivatives, including Amadori compounds, γ-glutamyl peptides, pyroglutamyl amino acids, N-lactoyl amino acids, N-acetyl amino acids and N-succinyl amino acids. Sixty-four amino acid derivatives were detected in soy sauce, of which 47 were confirmed to have potential contribution to the taste of soy sauce, especially umami and kokumi, and some of them also have the effect of reducing bitterness. Furthermore, some amino acid derivatives, like γ-glutamyl peptides and N-lactoyl amino acids, were found to be synthesized enzymatically in vitro, which laid the foundation for further study on their formation pathways in the future.
Collapse
Affiliation(s)
- Zikun Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| | - Jing Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| |
Collapse
|
9
|
Zhou T, Feng Y, Chen Y, Zhao M. Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce. Food Chem 2023; 403:134215. [DOI: 10.1016/j.foodchem.2022.134215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
|
10
|
Que Z, Jin Y, Huang J, Zhou R, Wu C. Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
11
|
Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
12
|
Changes in eating quality of Chinese braised beef produced from three different muscles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
13
|
Qiao Y, Zhang K, Zhang Z, Zhang C, Sun Y, Feng Z. Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits. Food Res Int 2022; 158:111575. [PMID: 35840260 DOI: 10.1016/j.foodres.2022.111575] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/27/2022]
Abstract
After thousands of years of evolution and development, traditional fermented soybean foods, with their unique charm, have gained a stable place in the global market. With the explosive development of modern biological technologies, some traditional fermented soybean foods that possess health-promoting benefits are gradually appearing. Physiologically active substances in fermented soybean foods have received extensive attention in recent decades. This review addresses the potential health benefits of several representative fermented soybean foods, as well as the action mechanism and influencing factors of their functional components. Phenolic compounds, low-molecular-weight peptides, melanoidins, furanones and 3-hydroxyanthranilic acid are the antioxidative components predominantly found in fermented soybean foods. Angiotensin I-converting enzyme inhibitory peptides and γ-aminobutyric acid isolated from fermented soy foods provide potential selectivity for hypertension therapy. The potential anti-inflammatory bioactive components in fermented soybean foods include γ-linolenic acid, butyric acid, soy sauce polysaccharides, 2S albumin and isoflavone glycones. Deoxynojirimycin, genistein, and betaine possess high activity against α-glucosidase. Additionally, fermented soybean foods contain neuroprotective constituents, including indole alkaloids, nattokinase, arbutin, and isoflavone vitamin B12. The anticancer activities of fermented soybean foods are associated with surfactin, isolavone, furanones, trypsin inhibitors, and 3-hydroxyanthranilic acid. Nattokinase is highly correlated with antioxidant activity. And a high level of menaquinones-7 is linked to protection against neurodegenerative diseases. Sufficiently recognizing and exploiting the health benefits and functional components of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.
Collapse
Affiliation(s)
- Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Kenan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Zongcai Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Chao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Yan Sun
- Heilongjiang Tobacco Industry Co., Ltd. Harbin Cigarette Factory, Harbin 150027, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
| |
Collapse
|
14
|
Gao R, Sun‐Waterhouse D, Xiang H, Cui C, Waterhouse GIN. The effect of the
Corynebacterium glutamicum
on the shortening of fermentation time, physicochemical and sensory properties of soy sauce. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15758] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rui Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Dongxiao Sun‐Waterhouse
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- School of Chemical Sciences The University of Auckland Private Bag 92019 Auckland New Zealand
| | - Huan Xiang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Chun Cui
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | | |
Collapse
|
15
|
Diepeveen J, Moerdijk‐Poortvliet TCW, van der Leij FR. Molecular insights into human taste perception and umami tastants: A review. J Food Sci 2022; 87:1449-1465. [PMID: 35301715 PMCID: PMC9314127 DOI: 10.1111/1750-3841.16101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/23/2022] [Accepted: 02/08/2022] [Indexed: 01/08/2023]
Abstract
Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
Collapse
Affiliation(s)
- Johan Diepeveen
- Research Group Marine Biobased SpecialtiesChemistry Department, HZ University of Applied SciencesVlissingenThe Netherlands
| | | | - Feike R. van der Leij
- Research and Innovation Centre Agri, Food & Life Sciences (RIC‐AFL)Inholland University of Applied SciencesDelftThe Netherlands
| |
Collapse
|
16
|
Zhang N, Liu H, Zhou X, Wang W, Fan Y, Liu Y. Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus). Food Chem 2022; 371:131124. [PMID: 34563972 DOI: 10.1016/j.foodchem.2021.131124] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 08/17/2021] [Accepted: 09/09/2021] [Indexed: 01/12/2023]
Abstract
Takifugu obscurus (T. obscurus) is known for its umami taste. Two taste-active peptides, Pro-Val-Ala-Arg-Met-Cys-Arg (PR-7) and Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val (YV-8), were proved as key compounds that contributed to the typical taste of T. obscurus. However, whether these peptides have the potential as umami supplements is unknown. The purpose of this study was to investigate the taste characteristics of PR-7 and YV-8, as well as stability at different pH values by sensory evaluation, instrumental analysis and quantum chemical calculation. The results indicated that PR-7 and YV-8 presented umami taste at near neutral pH (6.5-8.0) and had umami-enhancing effects. PR-7 also exhibited significant kokumi activity. Additionally, two peptides showed remarkable stability after different pH treatments, especially YV-8; this may be related to its stable structural property. All the results suggest that both peptides have great potential to be applied in complex foods to provide desirable taste, and act as a feasible alternative to monosodium l-glutamate.
Collapse
Affiliation(s)
- Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Hai Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Xirui Zhou
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yuxia Fan
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| |
Collapse
|
17
|
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup. Foods 2021; 10:foods10122968. [PMID: 34945519 PMCID: PMC8701721 DOI: 10.3390/foods10122968] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 02/02/2023] Open
Abstract
To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.
Collapse
|
18
|
Chen L, Zeng W, Rong Y, Lou B. Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15304] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Wenhua Zeng
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Bao Lou
- School of Institute of Hydrobiology Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
| |
Collapse
|
19
|
Wang Y, Wu H, Shi W, Huang H, Shen S, Yang F, Chen S. Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4033-4041. [PMID: 33349966 DOI: 10.1002/jsfa.11038] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/11/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Among various cooking methods, steaming is favored by many because it can cause less damage to nutrient components in muscle, retain the inherent food flavor, and reduce the generation of harmful substances. Steaming conditions are closely related to fish flavor, fat and protein oxidation, and digestibility. RESULTS The black carp steamed for 4 to 14 min was studied in this article based on sensory assessment, electronic tongue, free amino acids, adenosine triphosphate (ATP)-related compounds, total nitrogen and non-protein nitrogen to explore the effect of steaming time on the taste substances and protein degradation of pickled black carp. The experimental result showed that the meat steamed within 8 min tasted better, showing high tastiness. The sensory assessment score increased significantly to the maximum value of 82.33 at 6 min. The content of umami and sweet amino acids increased significantly to the maximum value of 1.6801 g kg-1 at 6 min. In the meantime, the IMP (inosine monophosphate) content was 1.9128 g kg-1 , with its taste activity value (TAV) reaching 7.65, which proved that IMP affected the taste most. Furthermore, the total nitrogen content was 30.77 g kg-1 , which meant protein degraded a great deal. Based on equivalent umami concentration (EUC) and its TAV, the meat tasted best at 6-8 min. The longer the steaming time, the faster the protein degradation and the more the flavor precursors. CONCLUSION The black carp pickled products (with a weight of 20 g, with the size of 3 cm × 3 cm × 2 cm) is suggested to be steamed for 6 to 8 min. This conclusion provides a theoretical basis for its better taste quality. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yixin Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Han Wu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiyuan Huang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Siyuan Shen
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Feng Yang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Shi Chen
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
20
|
Umer A, Syed MN, Tarar OM, Mushtaq S, Jalbani N, Saleem N, Haider MS, Ahmad N. Biochemical evaluation with reference to nutritional aspects of edible species of crabs collected from the coastal waters of Pakistan. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
21
|
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100971] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
22
|
Zhu W, Luan H, Bu Y, Li X, Li J, Zhang Y. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3140-3155. [PMID: 33185275 DOI: 10.1002/jsfa.10943] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/31/2020] [Accepted: 11/13/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| |
Collapse
|
23
|
Zhao Y, Zhao X, Sun-Waterhouse D, Ivan Neil Waterhouse G, Zhao M, Zhang J, Wang F, Su G. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chem 2020; 345:128803. [PMID: 33310561 DOI: 10.1016/j.foodchem.2020.128803] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 11/10/2020] [Accepted: 11/30/2020] [Indexed: 01/30/2023]
Abstract
This study demonstrated the contribution of peptides to umami soy sauce taste. Asn-Pro and Ala-His with remarkable umami taste and umami-enhancing capacity were found in original soy sauce, possessing umami thresholds of 175 and 160 mg/L and umami-enhancing thresholds of 10 and 13 mg/L, respectively. Firstly, an industrially viable two-stage hydrolysis at 55 °C (a 12-h hydrolysis with the neutral protease, then a 12-h hydrolysis with the aminopeptidase) was established to produce protein hydrolysates rich in umami-tasting and umami-enhancing peptides (e.g. Asn-Pro and Ala-His) from non-soy sauce protein preparations (soy protein isolate, rice proteins, wheat proteins, peanut proteins or pea proteins). The soy protein isolate hydrolysate produced via the two-stage hydrolysis had Asn-Pro and Ala-His contents 3.32 and 1.15 times higher than those produced via the one-stage hydrolysis using the neutral protease only. Adding the hydrolysate to original soy sauce at 5% w/v significantly increased umami and reduced bitterness.
Collapse
Affiliation(s)
- Yaqi Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Zhao
- College of Tropical Agriculture and Forestry, Guangdong Agriculture Industry Business Polytechnic College, Guangzhou 510507, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
| | | | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Tianqi Biological Technology Co., Ltd, Foshan 528000, China
| | - Jiahui Zhang
- Shanghai Totole Food Ltd, Shanghai 201812, China
| | - Fang Wang
- Shanghai Totole Food Ltd, Shanghai 201812, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Tianqi Biological Technology Co., Ltd, Foshan 528000, China.
| |
Collapse
|
24
|
Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash. Food Chem 2020; 343:128499. [PMID: 33160776 DOI: 10.1016/j.foodchem.2020.128499] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 10/19/2020] [Accepted: 10/26/2020] [Indexed: 11/23/2022]
Abstract
This study investigated the chemical compounds and umami characteristics of chicken nuggets using spent meat (SM) enriched with milkfat (MF) and potato mash (PM). Four different spent nuggets (SNs) i.e. T1 (75% SM, 5% MF), T2 (70% SM, 8% MF, 2% PM), T3 (65% SM, 11% MF, 4% PM), and T4 (60% SM, 14% MF, 6% PM) were developed and compared with control using broiler chicken muscles (without MF and PM). Most abundant volatiles were trimethyldodecane, camphene, 5-ethyl-2,2,3-trimethylheptane, 3,6-dimethylundecane, 2,2,4-trimethylheptane, and α-pinene, and their intensities were highest for T2. Umami-taste characteristics were better explained by partial least squares regression (PLS-R) than other taste variables assessed by electronic tongue. T2 and T3 had higher 5'-nucleotides (GMP, AMP, ADP) and umami-taste amino acids (aspartic and glutamic acids) resulting in increased equivalent umami concentration than the control, T1, and T4. This study may be useful for the egg industries to utilize spent hens.
Collapse
|
25
|
Charoenkwan P, Yana J, Nantasenamat C, Hasan MM, Shoombuatong W. iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides. J Chem Inf Model 2020; 60:6666-6678. [DOI: 10.1021/acs.jcim.0c00707] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Phasit Charoenkwan
- Modern Management and Information Technology, College of Arts, Media and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Janchai Yana
- Department of Chemistry, Faculty of Science and Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Chanin Nantasenamat
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand
| | - Md. Mehedi Hasan
- Department of Bioscience and Bioinformatics, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka 820-8502, Japan
| | - Watshara Shoombuatong
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand
| |
Collapse
|
26
|
Xu J, Jin F, Hao J, Regenstein JM, Wang F. Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities. Food Sci Nutr 2020; 8:1665-1676. [PMID: 32180974 PMCID: PMC7063369 DOI: 10.1002/fsn3.1453] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 01/04/2020] [Accepted: 01/07/2020] [Indexed: 11/14/2022] Open
Abstract
Remaining walnut meal after oil extraction still contains many nutrients. However, these by‐products have not been effectively used. In this study, walnut meal and Aspergillus oryzae (3.042) were used in combination to prepare a soy sauce‐like material with high amino nitrogen content (ANC). The optimal conditions for the preparation of walnut soy sauce (ratio of brine:koji of 1.7:1 for 6 days at 45°C) were determined using response surface experiments (RSE), which showed maximum ANC of 855 mg/100 ml. The results of amino acid analysis indicated that walnut soy sauce had a similar amino acid composition compared with three commercial soy sauces. It contained all the essential amino acids and had a high content of umami amino acids such as Glu and Asp, which may give it a stronger umami taste. Moreover, the crude walnut soy sauce was extracted sequentially using ethyl acetate, n‐butanol, acetone and water, and the total phenols, total flavonoids, reducing sugars, and the peptides of different solvent extracts were measured. Results showed that the total phenolic and flavonoid contents were highest in the ethyl acetate extracts. However, water residue had the highest levels of reducing sugars and peptides. In vitro, the water residue showed the highest antioxidant capacity and angiotensin‐converting enzyme (ACE) inhibitory activity, due to more reducing sugars and peptides. These results indicated that walnut soy sauce may have significant antioxidant and ACE inhibitory activity. The findings provide a scientific basis for developing a replacement for soy sauce and broaden the beneficial application of walnut meal.
Collapse
Affiliation(s)
- Jie Xu
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Feng Jin
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Jing Hao
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | | | - Fengjun Wang
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| |
Collapse
|
27
|
Andayani SN, Lioe HN, Wijaya CH, Ogawa M. Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products. J Food Sci 2020; 85:657-665. [PMID: 32052448 DOI: 10.1111/1750-3841.14942] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 09/22/2019] [Accepted: 10/11/2019] [Indexed: 11/27/2022]
Abstract
Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water-soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G-25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. PRACTICAL APPLICATION: Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.
Collapse
Affiliation(s)
- Safira Noor Andayani
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Christofora Hanny Wijaya
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Masahiro Ogawa
- Faculty of Agriculture, Food Science Div., Kagawa Univ., Kita-gun, Kagawa, 761-0795, Japan
| |
Collapse
|
28
|
Wen X, Chen A, Wu Y, Yang Y, Xu Y, Xia W, Zhang Y, Cao Y, Chen S. Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1733015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Xinyi Wen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Aihua Chen
- Marine Fisheries Institute of Jiangsu Province, Nantong, China
| | - Yangping Wu
- Marine Fisheries Institute of Jiangsu Province, Nantong, China
| | - Yunyi Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yu Zhang
- Marine Fisheries Institute of Jiangsu Province, Nantong, China
| | - Yi Cao
- Marine Fisheries Institute of Jiangsu Province, Nantong, China
| | - Suhua Chen
- Marine Fisheries Institute of Jiangsu Province, Nantong, China
| |
Collapse
|
29
|
Li Y, Li R, Ye Y, Mu C, Wang C. 1H NMR metabolic profiling revealed characteristic metabolites in mud crab Scylla paramamosain for different geographical origins. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1623802] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Yongliang Li
- Key Laboratory of Applied Marine Biotechnology, Chinese Ministry of Education, Ningbo University, Ningbo, People’s Republic of China
- Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Ningbo, People’s Republic of China
| | - Ronghua Li
- Key Laboratory of Applied Marine Biotechnology, Chinese Ministry of Education, Ningbo University, Ningbo, People’s Republic of China
| | - Yangfang Ye
- Key Laboratory of Applied Marine Biotechnology, Chinese Ministry of Education, Ningbo University, Ningbo, People’s Republic of China
| | - Changkao Mu
- Key Laboratory of Applied Marine Biotechnology, Chinese Ministry of Education, Ningbo University, Ningbo, People’s Republic of China
| | - Chunlin Wang
- Key Laboratory of Applied Marine Biotechnology, Chinese Ministry of Education, Ningbo University, Ningbo, People’s Republic of China
| |
Collapse
|
30
|
Gao X, Zhang J, Liu E, Yang M, Chen S, Hu F, Ma H, Liu Z, Yu X. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. Food Chem 2019; 298:124928. [PMID: 31272053 DOI: 10.1016/j.foodchem.2019.05.202] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/23/2019] [Accepted: 05/30/2019] [Indexed: 11/28/2022]
Abstract
Sonication can significantly enhance amino acids (AAs) release to accelerate maturation during short-term and low-salt soy sauce fermentation. Here, sonication was applied at 68 kHz (60 W/L/10 min/8 circles) to determine its effects on the taste during long-term and high-salt soy sauce fermentation. The possible mechanisms were explored by analyzing differences in enzymes profile, proximate indices, molecular weight distribution of peptides, AAs composition and microstructures of sonicated moromis and their controls. Sonication greatly elevated levels of organic taste compounds ranging from 8.4% to 22.2%, but lowered levels of NaCl (6.0%), peptides ≤ 1 kDa (5.2%), histidine (20.5%) and glutamic acid (3.4%). Compared to its controls, sonicated raw soy sauces also had a more harmonious and palatable taste. Increased enzymes' activities and formation of more surface area and reaction sites in sonicated moromis might be the possible mechanisms for sonication to elevate levels of taste compounds and sensory quality of soy sauce.
Collapse
Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Junke Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ermeng Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Mingquan Yang
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China
| | - Sui Chen
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China
| | - Xueting Yu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China
| |
Collapse
|
31
|
Characterization of a Glycyl-Specific TET Aminopeptidase Complex from Pyrococcus horikoshii. J Bacteriol 2018; 200:JB.00059-18. [PMID: 29866801 DOI: 10.1128/jb.00059-18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 05/29/2018] [Indexed: 01/03/2023] Open
Abstract
The TET peptidases are large self-compartmentalized complexes that form dodecameric particles. These metallopeptidases, members of the M42 family, are widely distributed in prokaryotes. Three different versions of TET complexes, with different substrate specificities, were found to coexist in the cytosol of the hyperthermophilic archaeon Pyrococcus horikoshii In the present work, we identified a novel type of TET complex that we named PhTET4. The recombinant PhTET4 enzyme was found to self-assemble as a tetrahedral edifice similar to other TET complexes. We determined PhTET4 substrate specificity using a broad range of monoacyl chromogenic and fluorogenic compounds. High-performance liquid chromatographic peptide degradation assays were also performed. These experiments demonstrated that PhTET4 is a strict glycyl aminopeptidase, devoid of amidolytic activity toward other types of amino acids. The catalytic efficiency of PhTET4 was studied under various conditions. The protein was found to be a hyperthermophilic alkaline aminopeptidase. Interestingly, unlike other peptidases from the same family, it was activated only by nickel ions.IMPORTANCE We describe here the first known peptidase displaying exclusive activity toward N-terminal glycine residues. This work indicates a specific role for intracellular glycyl peptidases in deep sea hyperthermophilic archaeal metabolism. These observations also provide critical evidence for the use of these archaeal extremozymes for biotechnological applications.
Collapse
|
32
|
Istiqamah A, Lioe HN, Adawiyah DR. Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. Food Chem 2018; 270:338-343. [PMID: 30174056 DOI: 10.1016/j.foodchem.2018.06.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 11/26/2022]
Abstract
Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.
Collapse
Affiliation(s)
- Annisa Istiqamah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
| |
Collapse
|
33
|
Wang S, Zhang H, Liu X, Tamura T, Kyouno N, Chen JY. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1419252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Shuo Wang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Han Zhang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Xiaofang Liu
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Takehiro Tamura
- Faculty of Bioresource Sciences, Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Nobuyuki Kyouno
- Faculty of Bioresource Sciences, Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Jie Yu Chen
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| |
Collapse
|
34
|
Hoang NX, Ferng S, Ting CH, Lu YC, Yeh YF, Lai YR, Yih-Yuan Chiou R, Hwang JY, Hsu CK. Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
35
|
Lioe HN, Kinjo A, Yasuda S, Kuba-Miyara M, Tachibana S, Yasuda M. Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd. Food Chem 2018; 252:265-270. [DOI: 10.1016/j.foodchem.2018.01.117] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 01/08/2018] [Accepted: 01/16/2018] [Indexed: 11/26/2022]
|
36
|
Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince. Food Chem 2018; 239:535-543. [DOI: 10.1016/j.foodchem.2017.06.148] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 05/30/2017] [Accepted: 06/28/2017] [Indexed: 11/20/2022]
|
37
|
Kim Y, Kim EY, Son HJ, Lee JJ, Choi YH, Rhyu MR. Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking. Food Chem 2017; 233:256-262. [PMID: 28530573 DOI: 10.1016/j.foodchem.2017.04.123] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 04/10/2017] [Accepted: 04/19/2017] [Indexed: 10/19/2022]
Abstract
Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste. F05 not only reduced human-perceived bitterness, but also effectively suppressed the intracellular Ca2+ response induced by caffeine in the hTAS2R43 and hTAS2R46 human bitter-taste receptor-expressing cells. This suggests that F05, a key umami-active fraction of mJGN, contains components that at least partially modulate human bitter-taste receptor action, improving food flavor.
Collapse
Affiliation(s)
- Yiseul Kim
- Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea
| | - Eun-Young Kim
- Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea
| | - Hee Jin Son
- Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea
| | - Jai-Jung Lee
- Sempio Fermentation Research Center 1, Sempio Foods Company, Osongup, Cheongwongun, Chungcheongbuk-do 28156, Republic of Korea
| | - Yong-Ho Choi
- Sempio Fermentation Research Center 1, Sempio Foods Company, Osongup, Cheongwongun, Chungcheongbuk-do 28156, Republic of Korea
| | - Mee-Ra Rhyu
- Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea.
| |
Collapse
|
38
|
Syifaa AS, Jinap S, Sanny M, Khatib A. Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12240] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Alam Shah Syifaa
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia
| | - Selamat Jinap
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Maimunah Sanny
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia
| | - Alfi Khatib
- Kulliyyah of Pharmacy; International Islamic Universiti Malaysia; Kuantan Pahang Malaysia
| |
Collapse
|
39
|
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Res Int 2016; 89:39-47. [DOI: 10.1016/j.foodres.2016.08.042] [Citation(s) in RCA: 257] [Impact Index Per Article: 32.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 07/23/2016] [Accepted: 08/27/2016] [Indexed: 11/22/2022]
|
40
|
Zhao CJ, Gänzle MG. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7561-7568. [PMID: 27641253 DOI: 10.1021/acs.jafc.6b02298] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study aimed to assess whether peptides influence the taste of sourdough bread. γ-Glutamyl dipeptides with known kokumi taste threshold, namely γ-Glu-Glu, γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Phe, γ-Glu-Met, and γ-Glu-Val, were identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. γ-Glutamyl dipeptides were found in higher concentrations in sourdough fermented with Lactobacillus reuteri when compared to the chemically acidified controls. Proteolysis was an important factor for generation of γ-glutamyl dipeptides. Sourdoughs fermented with four strains of L. reuteri had different concentrations of γ-Glu-Glu, γ-Glu-Leu, and γ-Glu-Met, indicating strain-specific differences in enzyme activity. Buffer fermentations with L. reuteri confirmed the ability of the strains to convert amino acids to γ-glutamyl dipeptides as well as the strain-specific differences. Sensory evaluation of bread revealed that sourdough bread with higher concentrations of γ-glutamyl dipeptides ranked higher with respect to the taste intensity when compared to regular bread and type I sourdough bread. Sourdough breads fermented with L. reuteri LTH5448 and L. reuteri 100-23 differed with respect to the intensity of the salty taste; this difference corresponded to a different concentration of γ-glutamyl dipeptides. These results suggest a strain-specific contribution of γ-glutamyl dipeptides to the taste of bread. The use of sourdough fermented with glutamate and kokumi peptide accumulating lactobacilli improved the taste of bread without adverse effect on other taste or quality attributes.
Collapse
Affiliation(s)
- Cindy J Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta , Edmonton, Alberta T6G 2P5, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta , Edmonton, Alberta T6G 2P5, Canada
- College of Bioengineering and Food Science, Hubei University of Technology , Wuhan, 430068 P.R. China
| |
Collapse
|
41
|
Chen ZY, Feng YZ, Cui C, Zhao HF, Zhao MM. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2145-2154. [PMID: 25312834 DOI: 10.1002/jsfa.6952] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 09/21/2014] [Accepted: 10/08/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. RESULTS The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. CONCLUSIONS The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce.
Collapse
Affiliation(s)
- Zhi-Yao Chen
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
- Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Yun-Zi Feng
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Chun Cui
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Hai-Feng Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Mou-Ming Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| |
Collapse
|
42
|
Liu J, Li D, Hu Y, Wang C, Gao B, Xu N. Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12789] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jingjing Liu
- School of Food and Pharmaceutical Engineering; Hubei University of Technology; Wuhan 430068 China
| | - Dongsheng Li
- School of Food and Pharmaceutical Engineering; Hubei University of Technology; Wuhan 430068 China
- Hubei Provincial Cooperative Innovation Center for Industrial Fermentation; Wuhan 430068 China
- Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Yong Hu
- School of Food and Pharmaceutical Engineering; Hubei University of Technology; Wuhan 430068 China
- Hubei Provincial Cooperative Innovation Center for Industrial Fermentation; Wuhan 430068 China
- Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Chao Wang
- School of Food and Pharmaceutical Engineering; Hubei University of Technology; Wuhan 430068 China
- Hubei Provincial Cooperative Innovation Center for Industrial Fermentation; Wuhan 430068 China
- Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Bing Gao
- School of Food and Pharmaceutical Engineering; Hubei University of Technology; Wuhan 430068 China
- Hubei Provincial Cooperative Innovation Center for Industrial Fermentation; Wuhan 430068 China
- Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Ning Xu
- Hubei Provincial Cooperative Innovation Center for Industrial Fermentation; Wuhan 430068 China
- Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
- College of Bioengineering; Hubei University of Technology; Wuhan 430068 China
| |
Collapse
|
43
|
Abstract
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
Collapse
Affiliation(s)
- P Hajeb
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , Universiti Putra Malaysia , 43400 UPM, Serdang , Selangor , Malaysia
| | | |
Collapse
|
44
|
Gunawan-Puteri MDPT, Hassanein TR, Prabawati EK, Wijaya CH, Mutukumira AN. Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.proche.2015.03.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
45
|
Liu Y, Qiu C. Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.839591] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
46
|
Lei F, Cui C, Zhao Q, Sun-Waterhouse D, Zhao M. Evaluation of the Hydrolysis Specificity of Protease from Marine Exiguobacterium sp. SWJS2 via Free Amino Acid Analysis. Appl Biochem Biotechnol 2014; 174:1260-1271. [DOI: 10.1007/s12010-014-1088-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Accepted: 07/21/2014] [Indexed: 11/25/2022]
|
47
|
Shiga K, Yamamoto S, Nakajima A, Kodama Y, Imamura M, Sato T, Uchida R, Obata A, Bamba T, Fukusaki E. Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7317-22. [PMID: 24954189 DOI: 10.1021/jf501173r] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
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. N-(1-Deoxyfructos-1-yl)glutamic 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.
Collapse
Affiliation(s)
- Kazuki Shiga
- Department of Biotechnology, Graduate School of Engineering, Osaka University , 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | | | | | | | | | | | | | | | | | | |
Collapse
|
48
|
Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling. J Biosci Bioeng 2014; 118:56-63. [DOI: 10.1016/j.jbiosc.2013.12.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2013] [Revised: 12/18/2013] [Accepted: 12/22/2013] [Indexed: 11/21/2022]
|
49
|
Feng Y, Chen Z, Liu N, Zhao H, Cui C, Zhao M. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour. Food Chem 2014; 158:438-44. [PMID: 24731367 DOI: 10.1016/j.foodchem.2014.02.147] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Revised: 02/13/2014] [Accepted: 02/25/2014] [Indexed: 10/25/2022]
Abstract
Evolution of lipids during koji fermentation and the effect of lipase supplementation on the sensory properties of soy sauce were investigated. Results showed that total lipids of the koji samples were in the range of 16-21%. The extracted lipid of initial koji consisted mainly of triacylglycerols (TAGs, >98%), followed by phospholipids (PLs), diglycerides (DAGs), monoacylglycerols (MAGs) and free fatty acids (FFAs). As the fermentation proceeded, peroxide value of the lipids decreased while carbonyl value increased (p<0.05). Linoleic acid was utilised fastest according to the fatty acid composition of total lipids, and preferential degradation of PLs to liberate FFAs was also observed. Moreover, phospholipase supplementation had significant influence on the sensory characteristics of soy sauce, especially enhanced (p<0.05) scores for the umami and kokumi taste attributes. All these results indicated that the control of PLs utilisation during fermentation was a potential method to improve soy sauce's characteristic taste.
Collapse
Affiliation(s)
- Yunzi Feng
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Zhiyao Chen
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Ning Liu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Haifeng Zhao
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
| | - Chun Cui
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
50
|
Shao L, Wang C, He J, Wu X, Cheng Y. Meat Quality of Chinese Mitten Crabs Fattened with Natural and Formulated Diets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.694583] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|