Low molecular weight compounds responsible for savory taste of Indonesian soy sauce

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 19, 2004, Pages 5950-5956

  Lioe, Hanifah N ^a   Apriyantono, Anton ^b   Takara, Kensaku ^a   Wada, Koji ^a   Naoki, Hideo ^c   Yasuda, Masaaki ^a  

^a UNIVERSITY OF THE RYUKYUS   (Japan)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^c Tropical Technology Center Ltd   (Japan)

Author keywords

Capillary zone electrophoresis; Gel filtration chromatography; Moromi; Reversed phase HPLC; Savory taste; Soy sauce; Ultrafiltration; Umami taste

Indexed keywords

ASPARTIC ACID; GLUTAMIC ACID; PHENYLALANINE; TYROSINE;

ARTICLE; CAPILLARY ZONE ELECTROPHORESIS; CONDIMENT; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; GEL FILTRATION CHROMATOGRAPHY; PROTON NUCLEAR MAGNETIC RESONANCE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOYBEAN; TASTE; ULTRAFILTRATION;

AMINO ACIDS; ASPERGILLUS; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; INDONESIA; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; SOY FOODS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TASTE;

ASPERGILLUS; ASPERGILLUS SOJAE; GLYCINE MAX;

EID: 4644259500     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049230d     Document Type: Article

References (33)

1. Flegel, T. W. Yellow-green Aspergillus strains used in Asian soybean fermentations. ASEAN Food J. 1988, 4 (1), 14-30.
2. Fukushima, D. Industrialization of fermented soy sauce production centering around Japanese shoyu. In Industrialization of Indigenous Fermented Foods; Steinkraus, K. H., Ed.; Marcel Dekker: New York, 1989; pp 1-88.
3. Röling, W. F. M.; Timotius, K. H.; Prasetyo, A. B.; Stouthamer, A. H.; Verseveld, H. W. Changes in microflora and biochemical composition during the baceman stage of traditional Indonesian kecap (soy sauce) production. J. Ferment. Bioeng. 1994, 77, 62-70.
4. Apriyantono, A.; Husain, H.; Lie, L.; Judoamidjojo, M.; Puspitasari-Nienaber, N. L. Flavor characteristics of Indonesian soy sauce (kecap manis). In Flavor Chemistry of Ethnic Foods; Shahidi, F., Ho, C. T., Eds.; Kluwer Academic/Plenum Publishers: New York, 1999; pp 15-31.
5. Apriyantono, A.; Setyaningsih, D.; Hariyadi, P.; Nuraida, L. Sensory and peptide characteristics of soy sauce fractions obtained by ultrafiltration. In Quality of Fresh and Processed Foods; Spanier, A. M., Shahidi, F., Ho, C. T., Braggins, T., Eds.; Kluwer Academic/Plenum Publishers: New York, 2002; pp 1-14.
6. Yamasaki, Y.; Maekawa, K. A peptide with delicious taste. Agric. Biol. Chem. 1978, 42, 1761-1765.
7. Tamura, M.; Nakatsuka, T.; Tada, M.; Kawasaki, Y.; Kikuchi, E.; Okai, H. The relationship between taste and primary structure of "delicious peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup. Agric. Biol. Chem. 1989, 53, 319-325.
8. Shima, K.; Yamada, N.; Suzuki, E.; Harada, T. Novel brothy taste modifier isolated from beef broth. J. Agric. Food Chem. 1998, 46, 1465-1468.
9. Robert, F.; Blank, I.; Fay, L. B.; Beksan, E.; Hofmann, T.; Schieberle, P. Synthesis, structure, and activity of novel glycoconjugates exhibiting umami taste. In Challenges in Taste Chemistry and Biology; Hofmann, T., Ho, C. T., Pickenhagen, W., Eds.; American Chemical Society: Washington, DC, 2003; pp 195-209.
10. Cerny, H. C.; Affolter, M.; Cerny, C. Taste-active glycoconjugates of glutamate: new umami compounds. In Challenges in Taste Chemistry and Biology; Hofmann, T., Ho, C. T., Pickenhagen, W., Eds.; American Chemical Society: Washington, DC, 2003; pp 210-222.
11. Fischer, R. B.; Peters, D. G. Quantitative Chemical Analysis, 3rd ed.; W. B. Saunders Co.: Philadelphia, PA, 1968; p 883.
12. Lowry, O. H.; Rosebrough, N. J.; Farr, A. L.; Randall, R. J. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 1951, 193, 265-275.
13. Harris, E. L. V. Amino acid analysis by precolumn derivatization. In New Protein Techniques; Walker, J. M., Ed.; Humana Press: Clifton, NJ, 1988; Vol. 3, pp 33-47.
14. Boehringer Mannheim. Methods of Enzymatic Bioanalysis and Food Analysis; Boehringer Mannheim GmbH-Biochemicals: Mannheim, Germany, 1995; pp 56-59.
15. Nagodawithana, T. W. Savory Flavors; Esteekay Associates Inc.: Milwaukee, WI, 1995.
16. Soldo, T.; Blank, I.; Hofmann, T. (+)-(S)-Alapyridaine-a general taste enhancer? Chem. Senses 2003, 25, 371-379.
17. Pavia, D. L.; Lampman, G. M.; Kriz, G. S. Introduction to Spectroscopy, 2nd ed.; Harcourt Brace College Publishers: Philadelphia, PA, 1996; p 511.
18. Hagel, L. Gel filtration. In Protein Purification, 2nd ed.; Janson, J. C., Ryden, L., Eds.; John Wiley and Sons: New York, 1998; pp 79-137.
19. Kirimura, J.; Shimidzu, A.; Kimizuka, A.; Ninomiya, T.; Katsuya, N. The contribution of peptides and amino acids to the taste of foodstuffs. J. Agric. Food Chem. 1969, 17, 689-695.
20. Maga, J. A. Flavor potentiators. CRC Crit. Rev. Food Sci. Nutr. 1983, 18 (3), 231-312.
21. Nishimura, T.; Kato, H. Taste of free amino acids and peptides. Food Rev. Int. 1988, 4 (2), 175-194.
22. Salles, C.; Septier, C.; Algaron, F. R.; Guillot, A.; Etievant, P. X. Sensory and chemical analysis of fractions obtained by gel permeation of water-soluble Comté cheese extracts. J. Agric. Food Chem. 1995, 43, 1659-1668.
23. Fuke, S.; Ueda, Y. Interactions between umami and other flavor characteristics. Trends Food Sci. Technol. 1996, 7, 407-411.
24. Belitz, H. D.; Grosch, W. Food Chemistry, 2nd ed.; Springer: New York, 1999; p 992.
25. Fukushima, D. Recent progress of soybean protein foods: chemistry, technology, and nutrition. Food Rev. Int. 1991, 7 (3), 323-351.
26. Han, B. Z.; Rombouts, F. M.; Nout, M. J. R. A Chinese fermented soybean food. Int. J. Food Microbiol. 2001, 65, 1-10.
27. Yasuda, M. Studies on manufacturing of tofuyo. Nippon Shokuhin Kogyo Gakkaishi (in Japanese) 1990, 37, 403-409.
28. Kaneko, K.; Tsuji, K.; Kim, C. H.; Otoguro, C.; Sumino, T.; Aida, K.; Sahara, K.; Kaneda, T. Contents and compositions of free sugars, organic acids, free amino acids and oligopeptidases in soy sauce and soy paste produced in Korea and Japan. Nippon Shokuhin Kogyo Gakkaishi (in Japanese) 1994, 41, 148-156.
29. Rosenberg, M.; Altemueller, A. Accumulation of free L-glutamic acid in full-and reduced-fat Cheddar cheese ripened at different time/temperature conditions. Lebensm.-Wiss. Technol. 2001, 34, 279-287.
30. Heyer, B. R.; Taylor-Burds, C. C.; Tran. L. H.; Delay, E. R. Monosodium glutamate and sweet taste: generalization of conditioned taste aversion between glutamate and sweet stimuli in rats. Chem. Senses 2003, 28, 631-641.
31. Kawai, M.; Okiyama, A.; Ueda, Y. Taste enhancements between various amino acids and IMP. Chem. Senses 2002, 27, 739-745.
32. Oka, S.; Nagata, K. Isolation and characterization of neutral peptides in soy sauce. Agric. Biol. Chem. 1974, 38, 1185-1194.
33. Oka, S.; Nagata, K. Isolation and characterization of acidic peptides in soy sauce. Agric. Biol. Chem. 1974, 38, 1195-1202.