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. Foods2024, 13, 2242.
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.
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. Foods2024, 13, 2242.
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.
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. 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 flavor evaluation and reality identification of soy sauce.
Keywords
Soy sauce peptide; Umami; Electronic tongue; Amino acid; MALDI-TOF MS
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
