1. Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce
- Author
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Eiichiro Fukusaki, Takeshi Bamba, Kazuki Shiga, Yukako Kodama, Miho Imamura, Riichiro Uchida, Tsuneo Sato, Ayako Nakajima, Akio Obata, and Shinya Yamamoto
- Subjects
Chromatography ,Chemistry ,Soy Foods ,Sensory system ,General Chemistry ,Umami ,Glutamic acid ,Gas Chromatography-Mass Spectrometry ,Taste intensity ,Taste ,Humans ,Food science ,Gas chromatography–mass spectrometry ,Latent structure ,General Agricultural and Biological Sciences - 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.
- Published
- 2014