Abstract
ABSTRACTThe dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes.
Highlights
IntroductionSoy sauce is widely consumed across the globe and predominantly in Asian countries
As a traditional seasoning, soy sauce is widely consumed across the globe and predominantly in Asian countries
Non-volatile taste-active compounds tested in this study, including amino acids, organic acids, and nucleotides, play an important role in the taste of soy sauce
Summary
Soy sauce is widely consumed across the globe and predominantly in Asian countries. Vegetable proteins can be degraded into peptides and amino acids that are readily utilised by the bacteria produced during fermentation Throughout this time, bacteria can synthesise amino acids from metabolic intermediates. Free amino acids are released during the fermentation process.[6] Most of the organic acids and nucleotides in the sauce generate at this time, while some originate in the raw material.[7] Free amino acids, organic acids, nucleotides, and sodium salt are believed to significantly contribute to the sensory characteristics of soy sauce.[8,9] Zhang et al analysed taste compounds in Chinese solid fermented soy sauce and found that free amino acids, such as Glu, Asp, Arg, Leu, and Ala, were abundant and are recognised as important contributors to taste of the soy sauce.[4] Lioe et al compared three typical forms of Japanese soy sauce (shoyu), koikuchi, tamari, and shiro shoyu, and
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