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Umami Taste Components and Their Sources in Asian Foods
Critical Reviews In Food Science and Nutrition
Abstract
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 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.
... In Japan, shoyu is often used as a seasoning for barbecue and fried foods and dipping sauce for sashimi and sushi (Hajeb & Jinap, 2015). According to Japanese agricultural standards, there are five different types of Japanese soy sauce, namely a sip of soy sauce, Usukuchi Shoyu, Tamari Shoyu, Sai-Shikomi Shoyu, and Shiro Shoyu (Table 1). ...
... Flavor condiments can be divided into five categories: barley fermentation, soybean fermentation and rice koji fermentation. The taste of red salty rice, thin salty rice, and light salty rice increases T A B L E 1 Free glutamic acid (mg/100 g) in fermented beans and bean sauces from Asian countries (Hajeb & Jinap, 2015 (Ohata et al., 2009). Rice koji is aged by a mixture of steamed rice koji, fungus koji, salt, cooked soybean, and yeast. ...
There are many kinds of tofu products, and they are mainly found in Asia. This paper mainly summarizes and classifies the tofu products of different countries through the analysis of the characteristics of different products and the differences between them. The storage conditions for most bean products are typically harsh, resulting in the shelf life of some fresh beans limited to 3–5 days. The new packaging technology avoids the shortcomings of traditional packaging, which makes it more effective to store. In this paper, biodegradable packaging materials, nanomaterials, active packaging, and intelligent packaging were reviewed. The significance of this review is to introduce various types of tofu products to gain a more comprehensive understanding of their advantages and disadvantages and to apply different packaging techniques to improve the preservation environment of tofu products. The purpose is to find suitable packaging technology, materials, and development route of tofu products.
... Chang [4] discussed the taste of kimchi fermented using the starter culture. Hajeb and Jinap [5], discuss the difference in sensory perception between Korean and other countries when consuming kimchi. Koreans like the traditional taste of kimchi, while the Japanese people like a milder taste of kimchi. ...
... Thus jeotgal can improve the taste and quality of kimchi. Similar to the last article, Hajeb and Jinap [5] found out that some traditional and local Asian foods and spices were rich in umami, including kimchi. Table 2 summarized the comparison of Kimchi from Korea and Indonesia. ...
Kimchi is a traditional Korean fermented food made from mixed vegetables and unique ingredients. Kimchi is a functional food with a probiotic effect that gives consumers health benefits, especially on the intestines. This literature review aimed to determine the differences in sensory quality of kimchi products in South Korea and Indonesia. We performed a systematic literature review using search engines: Google Scholar, NCBI, Science Direct, Neliti, and Research Gate to search for articles. The number of articles we found for this systematic review is 21 articles. In conclusion, the sensory of Kimchi between Indonesia and Korea can be affected by five factors: (1) metabolic production of lactic acid bacteria, (2) food starter, including type of vegetables and other seafood, (3) salt and salting process, (4) spices, including capsaicinoids, gojugaru , and (5) Fermentation time. The taste of Kimchi from Indonesia is less spicy and less acidic compared to Korean Kimchi. Kimchi from Korea is spicier because Korean Kimchi contains gochugaru that can affect the spiciness. Kimchi in Korea is sourer and has a softer texture because Korea has a longer fermentation time than Indonesia. The Kimchi produced in Indonesia is less acidic because the Indonesian salt concentration is higher, which affect the acidity of Kimchi and the texture is harder than Korean Kimchi.
... Salted shrimp paste is the most popular condiment with salty and umami taste used for enhancing the palatability of countless local Southeast-Asian dishes. It is known as kapi in Thailand, belacan in Malaysia, ngapi in Burma, terasi in Indonesia, or andaramang in Philippine, and so forth [1]. In Thailand, salted shrimp paste is made by the fermentation of small shrimp (Acetes vulgaris) with salt at a ratio of 5:1 (shrimp to salt, w/w) for at least 1 month or until the unique flavor/typical aroma is developed [2]. ...
... Salted shrimp paste had L*, a* and b* of 44.39, 8.66 and 26.75, respectively. Normally, the color of salted shrimp paste varies from a pinkish or purplish gray to a dark grayish brown [1]. This parameter seems to be important since it affects consumer purchase decisions. ...
Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1 °C) for 15 months were studied. The relationship between quality attributes (i.e., volatiles, browning index (A420), biogenic amines, TBARS) and consumer acceptability as indicated by sensory scores were also investigated using principal component analysis (PCA). During storage, some desirable quality characteristics of shrimp paste were improved as indicated by the higher sensory scores of all samples when stored for 6 months, compared with the sample at day 0 (p ≤ 0.05). However, further changes in all compositions when extended storage time can conversely diminish those desirable characteristics and led to lowering consumers’ acceptability. In this study, GJ seem to be the most potential packaging for preserving original products’ quality during storage for this product since it exhibited the lower rate of quality changing than others throughout the storage. Conversely, VB exhibited unique volatiles and microbial profiles, compared with others, which led to the lowest sensory scores at all period test (p ≤ 0.05), implying that vacuum conditions may not be suitable for the storage of this product. Moreover, based on PCA results, the intensity of nitrogen-containing compounds correlated well with sensory acceptability, particularly flavor-likeness. Our study provides useful knowledge for understanding the different quality characteristics, particularly flavors, associated with different packaging containers during prolonged storage of salted shrimp paste.
... Miso is a paste made from molded rice, cooked soy beans, and salt [6]. Miso soup is composed of miso and Japanese broth, known as "dashi" in Japanese, which is usually made from kelp and dried bonito [7]. From the 1970s to the 1980s in Japan, fried Chinese noodles and dumplings from the Chinese diet and sandwiches, spaghetti, hamburgers, toasts, and cream stews from Western diets were gradually consumed as daily dishes [3]. ...
To complement classical methods for identifying Japanese, Chinese, and Western dietary styles, this study aimed to develop a machine learning model. This study utilized 604 features from 8183 cooking recipes based on a Japanese recipe site. The data were randomly divided into training, validation, and test sets for each dietary style at a 60:20:20 ratio. Six machine learning models were developed in this study to effectively classify cooking recipes according to dietary styles. The evaluation indicators were above 0.8 for all models in each dietary style. The top ten features were extracted from each model, and the features common to three or more models were employed as the best predictive features. Five well-predicted features were indicated for the following seasonings: soy sauce, miso (fermented soy beans), and mirin (sweet cooking rice wine) in the Japanese diet; oyster sauce and doubanjiang (chili bean sauce) in the Chinese diet; and olive oil in the Western diet. Predictions by broth were indicated in each diet, such as dashi in the Japanese diet, chicken soup in the Chinese diet, and consommé in the Western diet. The prediction model suggested that seasonings and broths could be used to predict dietary styles.
... Chinese crab (E. sinensis) is one of the important freshwater economic crustaceans in China (Huihui et al. 2020) owing to its delicious taste and rich nutrition (Hajeb and Jinap 2015), which has high market value. However, the crab aquaculture industry suffers huge losses with the continuous expansion of cultivation scale and mode owing to environmental deterioration and the occurrence of various ...
As a crucial economic aquaculture species in China, the aquaculture industry of Eriocheir sinensis has endured significant economic setbacks owing to infections. We compared and analyzed the hepatopancreatic transcriptome of E. sinensis to better comprehend the immune reactions of crabs, including control and peptidoglycan groups. There was a certain degree of damage to the cellular structure of hepatopancreas after injection of peptidoglycan (PGN). Transcriptome results show 1013 differentially expressed genes, with 500 genes up-regulated and 513 genes down-regulated. The differential expression of these genes reflects the body’s complex regulatory network and immune response mechanisms in the face of different infection states. These findings provide important information for understanding the basic mechanisms of the immune system in crustaceans and provide a valuable foundation for further research on elucidating their molecular immune mechanisms.
... Microorganisms confer a desirable taste, aroma, and color to soy sauce, which is used as a basic condiment and an all-purpose seasoning in cuisines of several Asian countries [30]. In fact, koji with higher enzyme activity, such as protease activity, is closely associated with higher final soy sauce quality (soluble amino acid and organic acid content). ...
Soy sauce is a widely consumed seasoning derived from soybeans and wheat. This study explored the application of innovative techniques to enhance the traditional soy sauce preparation process. Fungi were isolated from a commercial koji starter, and the Aspergillus oryzae strain BJ-1 was identified. Additionally, an examination of the methods to optimize the medium composition for liquid starters revealed the impact of varying the medium composition on mycelial growth and enzyme activity. Specifically, compositions containing >10% defatted soybean meal and wheat in a 55:45 ratio resulted in elevated mycelial growth and enzymatic activity, making them promising candidates for koji production. The effect of different inoculation ratios of liquid starter on the characteristics of koji was also investigated, and a 10% inoculum was found to be preferable because of its advantageous characteristics of enzyme activities and pH for soy sauce production. This study contributes to the enhancement of the efficiency and safety of soy sauce production through innovative liquid culture techniques.
... GEMs for Kimchi, Tibet Kefir, Gruyere, and red wine isolates were analyzed, and PanGEM predicted the fermentation profile of related strains to identify their role in the quality of the final product. PanGEM contained 52 Kimchi isolates belonging to ten different species predicted to be capable of producing 15 different metabolites, including succinate responsible for umami taste (46), acetic acid as the main organic acid (47), acetaldehyde (48), and acetoin (49). Moreover, PanGEM predicted GABA production, which is one of the targeted metabolites for overproduction during Kimchi fermentation (50). ...
Strains across the Lactobacillaceae family form the basis for a trillion-dollar industry. Our understanding of the genomic basis for their key traits is fragmented, however, including the metabolism that is foundational to their industrial uses. Pangenome analysis of publicly available Lactobacillaceae genomes allowed us to generate genome-scale metabolic network reconstructions for 26 species of industrial importance. Their manual curation led to more than 75,000 gene-protein-reaction associations that were deployed to generate 2,446 genome-scale metabolic models. Cross-referencing genomes and known metabolic traits allowed for manual metabolic network curation and validation of the metabolic models. As a result, we provide the first pangenomic basis for metabolism in the Lactobacillaceae family and a collection of predictive computational metabolic models that enable a variety of practical uses.
... The most concentrated levels of free glutamate are found in a wide variety of foods, including some vegetables (e.g., mushrooms, potatoes, cabbage, corn, onion, spinach), fruits (e.g., tomatoes, avocado), some fish and seafood (e.g., prawn, clam, crab, oyster), seaweed, egg yolks, ripened cheeses, human breast milk, and fermented soya beans and in lower concentrations in commonly consumed meats (e.g., beef, pork, chicken) (Kurihara, 2009;Ninomiya, 1998;Drake et al., 2007;Fuke & Shimizu, 1993;Hajeb & Jinap, 2015;Ghirri & Bignetti, 2012). From a nutritional standpoint, all of these provide valuable nutrients, but at first sight there appears to be no obvious strong nutritional link across these foods that could have driven the evolution of umami as a preferred taste. ...
This chapter evaluates evidence from human studies that umami taste may enhance satiety. The author elaborates on the idea that humans evolved umami taste to detect and regulate protein intake, providing wider evidence that protein intake is more tightly regulated than other macronutrients and discussing specific evidence that protein is the most satiating. Three strands of evidence that suggest umami may have a role in satiety are evaluated. (1) Evidence from key studies that tested acute effects of manipulated umami taste on satiety in adult volunteers suggests that umami may enhance satiety, especially when coupled with protein intake. (2) A review of studies exploring the role of umami in infant feeding suggests that augmenting umami taste in bottle-fed babies leads to slower growth, implying that the presence of umami taste leads to greater satiety. (3) Evidence from studies exploring responses to umami in relation to protein deprivation suggests that sensitivity to umami varies depending on both acute and habitual protein need state, consistent with a regulatory role for umami involving satiety. This chapter draws these strands of evidence together to suggest two possible models of umami-induced satiety while noting limitations in the data that warrant further investigation.
... Kuninaka (1964) was the first who explain how the combination of glutamate with 5′-nucleotides, such as inosinate or guanilate, greatly enhances the effect of glutamate and thus the intensity of umami taste (Ninomiya, 2015). Umami synergy characterizes the interaction between MSG (monosodium glutamate), IMP (disodium inosinate) and GMP (disodium guanylate) (Hajeb & Jinap, 2014). ...
Taste is one of the five main senses and is connected to the sensations that
result from the food and drink we eat. Known as the fifth taste, umami is
one of the most present in the dishes we are eating daily. According to
officials at the Umami Information Center (UIC), umami refers to the taste
of glutamate, inosinate or guanilate. But beware: when it comes to umami
and the “delicious” taste of glutamate, it's about that glutamate that we
found naturally in foods such as seaweed, soy, ripened cheese, green tea,
seafood, tomatoes, mushrooms, potatoes, etc. Umami taste is a sensory
biomarker of food proteins. The degree of multiplication of the umami
taste can increase up to eight times for the total taste of the ingredients
taken separately. The harmonious combination of different foods
containing umami allows the creation of a high level gastronomic
experience, without the support of very sophisticated recipes. Owners of
food establishments that use raw materials from the mountain area can
successfully use this information to combine foods, so that they become
even tastier and more attractive to consumers (use of grated emmentaler
for gratin dishes, dried tomatoes in various sauces, berries in various
desserts, etc.)
... There is a broad market for the condiment industry [2]. With people's increasing demand for nutrition, naturalness and diversity of condiments, fermented seasonings are widely selected in cooking or food preparation because of their delicious taste, rich aroma and unique flavor [3]. The seafood flavor condiment with excellent umami taste is especially popular within the condiment market [4]. ...
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and clam meat improved the flavor of the final product. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) identified 64 volatile compounds. Nine key flavor compounds, namely, 3-methylthio-1-propanol, 2-methoxy-4-vinylphenol, phenylethyl alcohol, 1-octen-3-ol, α-methylene phenylacetaldehyde, phenyl-oxirane, 3-phenylfuran, phenylacetaldehyde, and 3-octenone, were selected using variable importance in projection (VIP). The results of the electronic nose and tongue detection of the aroma characteristics of the samples prepared by four different fermentation methods were consistent with those of GC-MS analysis. The clam sauce prepared by mixing soybean koji with fresh clam meat possessed better flavor and quality than that prepared via other methods.
... During sufu fermentation, complexes formed by degradation of soybean protein can generate a strong umami taste (Yoshida, 1998;Hajeb and Jinap, 2015). Umami peptides, which have attracted increasing attention, can greatly improve food flavor and enhance taste perception . ...
Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial communities during sufu production. Based on peptidomic analysis, 9081 key differential peptides were identified, which mainly involved in amino acid transport and metabolism, peptidase activity and hydrolase activity. Twenty-six high-quality umami peptides with ascending trend were recognized by machine learning methods and Fuzzy c-means clustering. Then, through correlation analysis, five bacterial species (Enterococcus italicus, Leuconostoc citreum, L. mesenteroides, L. pseudomesenteroides, Tetragenococcus halophilus) and two fungi species (Cladosporium colombiae, Hannaella oryzae) were identified to be the core functional microorganisms for umami peptides formation. Functional annotation of five lactic acid bacteria indicated their important functions to be carbohydrate metabolism, amino acid metabolism and nucleotide metabolism, which proved their umami peptides production ability. Overall, our results enhanced the understanding of microbial communities and the formation mechanism of umami peptides in sufu, providing novel insights for quality control and flavor improvement of tofu products.
... Para o preparo de pratos populares, na Tailândia é comum o uso do processo de fermentação para a obtenção do umami. A fermentação depende principalmente das glutaminases dos micro-organismos presentes nos ingredientes para aumentar o teor de ácido glutâmico livre (Hajeb & Jinap, 2015). Fonte: tabela adaptada de Populin et al., 2007. ...
... During the fermentation process, with the continuous decomposition of soybean protein, a large number of free amino acids are produced, which has a huge impact on the flavor of douchi. 24 As shown in Table 1, the different tastes of free amino acids can be divided into five types: from top to bottom, they are the first class, the second class, the third class, the fourth class, and the last class. 25 The results indicate that a total of 17 free amino acids were detected in the four kinds of douchi and commercial products, but none of them detected tryptophan (Trp), asparagine (Asn), or glutamine (Gln). ...
BACKGROUND
As a traditional Chinese condiment, douchi has attracted attention in Asian and European countries because of its high nutrient content and unique flavors. Douchi is currently produced mostly by natural fermentation. The quality of douchi produced in this way is affected by microbial species, temperature, humidity, and season, so the physical and chemical properties of the product, the content of flavor substances, and its safety vary. In this study, four safe strains with high protease activity, screened previously, namely Bacillus velezensis, Bacillus amyloliquefaciens, Lichtheimia ramosa, and Lichtheimia corymbifera, were used as starter cultures for douchi fermentation.
RESULTS
After 35 days, the results showed that the pH, titratable acids, free amino‐type nitrogen, amino acids, the total number of colonies, and neutral protease activity of all samples had reached an average level. Through gas chromatography–mass spectrometry (GC–MS), the content of key aroma substances aldehydes and esters was higher than in commercial douchi and the free amino acid content of douchi fermented by the four strains was three to five times that of commercial douchi. Douchi fermented by Bacillus amyloliquefaciens had more flavor substances and the highest 2, 2‐diphenyl‐1‐(2, 4, 6‐trinitrophenyl) hydrazyl (DPPH) free radical scavenging rates of 92.4%. Four samples yielded total phenolic content and soy isoflavones in the range of 0.98–1.93 g kg⁻¹ and 0.58–0.89 g kg⁻¹, respectively.
CONCLUSION
These findings indicate that the use of a high‐protease activity starter to produce douchi can improve the quality of douchi to a certain extent. The douchi obtained using Bacillus amyloliquefaciens not only has a good flavor but also has a high level of antioxidant activity. © 2023 Society of Chemical Industry.
... ECG, EGCG, kaempferol/quercetin glycosides, caffeine and non-ester catechins were main contributors correlated to astringent and bitterness intensity in tea-leaves (Jiang et al., 2022;Zhang, Cao, Granato, Xu, & Ho, 2020), in which most of them have been regarded as the major antioxidants in tea, such as EGCG and ECG (Tang et al., 2019). Amino acids conduced to the umami taste (Hajeb, & Jinap, 2015;Hayashi, Chen, Ikezaki, & Ujihara, 2008), while GABA, rutin and gallic acid negatively impacted the sweetness taste, and had potential correlations with the antioxidant activities Yu & Yang, 2019). Combined with the E-tongue results, the bivariate correlation analysis (Fig. 4a, Fig. 4b and Table S9) revealed the significant correlations of the chemical components such as phenolic compounds, purine alkaloids and amino acids, to tastes factors including sourness, astringency and umami with a relatively higher Person correlation coefficient (r-value > 0.50 or r < -0.5, and P < 0.001). ...
The producing area of Chinese white tea has been expanded to Xinyang and Yunnan from Fuding region. In this study, six sensory tastes and fifty-one chemical components including seventeen phenolic compounds, three purine alkaloids and twenty amino acids were determined in eighteen Bai mudan sub-type of white tea by electronic tongue, high performance liquid chromatography and amino acid analyzer for geographical identification, respectively. Additionally, the in vitro antioxidant activities were evaluated by five various assays. Multivariate statistical analyses such as PCA, HCA and PLS-DA, completely divided these white teas into Xinyang, Yunnan and Fuding groups, indicating the feasibility of white tea classification by the production region. Twelve characteristic compounds (VIP>1.0, P<0.05) like gallic acid, theaflavin and L-glutamic acid contributed to the geographical identification. In conclusion, this study explored chemical, taste and antioxidant capacity differences among three main production regions, and revealed their potential relations in white tea.
... Volume 12 Issue 3 / September 2022 nt 42 microbiological contamination in food, while unami taste guarantees nutritional balance (Efeyan, Comb & Sabatini, 2015;Hajeb & Jinap, 2015;Beauchamp & Jiang, 2015). However, the major challenge with managing taste as a competitive advantage is that it cannot be protected from competitors using copyrights (Court of Justice of the European Union, 2008). ...
The study sought to determine the strength of the relationship between food quality and customer loyalty intention in the restaurant industry. More importantly, the study sought to determine the moderating effects of demographic variables (age, gender and level of education) on the association between food quality and customer loyalty intentions. The study was informed by the theory of customer loyalty. To substantiate the model of the study, a sample of 200 respondents was drawn from selected restaurants using a structured questionnaire. The main effects between food quality and customer loyalty intention were tested using inferential statistics whereas moderated effects of demographics (age, gender and level of education) were computed using moderated multiple regressions. All the hypothesised moderators were supported with significant interaction effects. The results suggest that the nexus between food quality and customer loyalty intention is not a straight forward relationship. More sensitive consumers were young adults, females and those with tertiary education. Therefore, the study validates the food quality and customer loyalty scales in a subsistence market. Testing moderating effects of demographic profiles brings precision in theoretical models in restaurant consumer behaviour studies, which are sparse in extant literature.
... One potential adjunct treatment for these psychiatric conditions is the low glutamate diet. Glutamate not only functions as an excitatory neurotransmitter in the body, but it is also present in the diet as an amino acid in both bound (e.g., meat) and free forms (i.e., not bound to a protein) (63). Free forms of glutamate have the ability to stimulate neurons on the tongue and are often added as flavor-enhancing food additives. ...
The objective of this pilot study was to examine the effects of the low glutamate diet on anxiety, post-traumatic stress disorder (PTSD), and depression in veterans with Gulf War Illness (GWI). The low glutamate diet removes dietary excitotoxins and increases consumption of micronutrients which are protective against glutamatergic excitotoxicity. This study was registered at ClinicalTrials.gov (NCT#03342482). Forty veterans with GWI completed psychiatric questionnaires at baseline and after 1-month following the low glutamate diet. Participants were then randomized into a double-blind, placebo-controlled crossover challenge with monosodium glutamate (MSG; a dietary excitotoxin) vs. placebo over three consecutive days per week, with assessments on day three. Data were analyzed across the full sample and with participants categorized by baseline symptom severity. Pre-post-dietary intervention change scores were analyzed with Wilcoxon signed-rank tests and paired sample t-tests across the full sample, and changes across symptom severity categories were analyzed using ANOVA. Crossover challenge results were analyzed with linear mixed modeling accounting for challenge material (MSG v. placebo), sequence (MSG/placebo v. placebo/MSG), period (challenge week 1 v. week 2), pre-diet baseline symptom severity category (minimal/mild, moderate, or severe), and the challenge material*symptom severity category interaction. A random effect of ID (sequence) was also included. All three measures showed significant improvement after 1 month on the diet, with significant differences between baseline severity categories. Individuals with severe psychological symptoms at baseline showed the most improvement after 1 month on the diet, while those with minimal/mild symptoms showed little to no change. Modeling results from the challenge period demonstrated a significant worsening of anxiety from MSG in only the most severe group, with no significant effects of MSG challenge on depression nor PTSD symptoms. These results suggest that the low glutamate diet may be an effective treatment for depression, anxiety, and PTSD, but that either (a) glutamate is only a direct cause of symptoms in anxiety, or (b) underlying nutrient intake may prevent negative psychiatric effects from glutamate exposure. Future, larger scale clinical trials are needed to confirm these findings and to further explore the potential influence of increased micronutrient intake on the improvements observed across anxiety, PTSD, and depression.
... Umami peptides are small molecular peptides with characteristics of umami taste (Hajeb & Jinap, 2015). Umami peptides mainly include glutamate and aspartate (Rhyu & Kim, 2011) with molecular weight<3000 Da (Zhao et al., 2019). ...
Umami peptides formed during fermentation of Chouguiyu contribute to its unique taste. In this study, the umami taste of peptide extract from Chouguiyu was improved after fermentation, as determined by sensory evaluation. After umami peptide identification using peptidomics, molecular docking with T1R1/T1R3 was used to evaluate the likely taste mechanism. There were 400 umami peptides identified in Chouguiyu, most of which were significantly enhanced after fermentation. These peptides were hydrolyzed from 77 precursor proteins, mainly including myosin, troponin, and titin, at multiple locations. The umami structures in the six core umami peptides with the lowest binding energy were easy to connect with Ser, Glu, His, Gln, Arg and Lys residues in T1R3 through hydrogen bond and salt bridge. The hydrogen bond, hydrophilcity, aromatic interaction, and solvent accessible surface were the main interaction surface forces. This study provides important information of the unique taste formation in Chouguiyu based on umami peptides.
... Several ethnic condiments, sauces and seasonings are produced via fermentation in traditional Asian cuisine to enhance the palatability of everyday cuisine. Soybean sauces are the main plant derived umami substances, which are usually produced from the koji fermentation ( A.oryzae ) with the addition of salt and varied percentages of wheat components, depending in sauce forms ( Hajeb and Jinap, 2015 ). ...
Shifting to more plant-based diets is the current direction of the food related research and industry. One of the ways to achieve this goal, is the gradual substitution of aminal-based products and especially meat, by developing plant-based meat analogues (PBMA) that will be closely resembling meat counterparts. Among the main drivers are the sustainability shortcomings of meat production and processing, health concerns and future protein demands for the growing population. However, the challenge of bridging the flavor gap between animal- and plant-derived products is still to be elucidated. In order to disrupt meat attachment, it is crucial to develop better flavoring solutions for PBMA that will also satisfy current trends of shorter ingredient lists, plant-derived and sustainable material usage. This review discusses the main contributing compounds in meat flavor, relevant processes to generate plant-derived ingredients that mimic the proximate taste and provides regulatory elements of such ingredients in food production. Finally, future perspectives and challenges are pointed out.
... These products are characterized by the local cultural identity. Despite their important sensorial role in Asian food, bringing, for instance, the umami taste to the meals [126], the necessity to improve overall quality and to minimize food safety hazards has been recently highlighted [127]. ...
Compared with cereals and other plant-derived food matrices, legumes can be considered as valuable sources of proteins with high biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. Nevertheless, the presence of different antinutritional factors (ANFs) limited the large-scale use of such ingredients by the food industry. The potential of several biotechnological processes and enzymatic treatments in decreasing ANF in legumes and legume-derived ingredients was investigated. Among these options, fermentation is traditionally recognized as suitable tool to improve the overall quality of legumes in different areas of the world. The scientific community demonstrated the effectiveness of the use of selected lactic acid bacteria and biotechnologies inspired to sourdough fermentation in ANF degradation, improving technological and sensory profile of legume grains and flours as well as contributing to their safety in terms of spoilage or pathogenic microorganisms and toxic compounds. Apart from their consumption as they are, legumes are the main ingredient of many traditional food products, and fermentation allows them to be used as ingredients in innovative formulations of staple foods, such as baked goods and pasta with high nutritional and functional profile.
... Para la preparación de platos populares, en Tailandia es común el uso del proceso de fermentación para la obtención del umami. La fermentación depende principalmente de las glutaminasas de los microorganismos presentes en los ingredientes para aumentar el contenido de ácido glutámico libre (Hajeb & Jinap, 2015). Es importante percibir que un buen número de productos alimenticios, ya sean preparaciones artesanales o industrializadas, o incluso ingredientes que hayan sido sometidos a procesos de germinación, fermentación o hidrólisis, podrán contener concentraciones más elevadas de ácido glutámico y glutamina libres. ...
... Ikeda also suggested that umami taste would be associated with yellow and red colors (Ikeda, 2002). Here, the observed brown/red-umami associations might be stemmed from the Japanese seasoning sources (e.g., "Miso," "soy source," and so on) which are mainly colored in brown and red (Otsuka, 1998;Lioe et al., 2010;Hajeb and Jinap, 2015). Compared with a previous study using the same color stimuli (Wan et al., 2014), robust color-taste associations were observed in Japanese people (see Figure 3). ...
Crossmodal correspondences between visual features (e.g., color/shape) and tastes have been extensively documented in recent years. Visual colors and shapes have been shown to consensually match to specific tastes. Meanwhile, individuals with autism spectrum disorder are reported to have atypical sensory processing and deficits in multisensory integration. However, the influence of autistic traits on the formation of such correspondences is relatively unknown. Here, we examined whether autistic traits could influence visual–taste associations using an online questionnaire survey among Japanese participants. The results showed that the participants exhibited strong color–taste, shape–taste, and shape–color associations, and the proportions of choosing the consensual color–taste/shape–color associations were significantly associated with autistic traits. The participants with higher autistic quotient scores chose fewer of the consensual color–taste/shape–color associations while there was no difference in choosing shape–taste associations. We interpreted the results as statistical learning with a reduced prior knowledge effect in participants with higher autistic quotient scores.
... Glutamat yang terkandung dalam MSG dapat menghasilkan rasa dasar yang kelima yaitu umami. Berbagai makanan di Asia (makanan local maupun tradisional) dikenal dengan rasa umami ini (Hajeb & Jinap, 2015 (Kurtanty et al., 2018). (Kazmi et al., 2017;Husarova & Ostatnikova, 2013;Al-sharkawy et al., 2017). ...
Latar belakang: Konsumsi MSG secara berlebihan dapat menyebabkan masalah kesehatan seperti status gizi berlebih (overweight) hingga Obesitas. Tujuan: Mengetahui perbedaan konsumsi makanan jajanan kemasan mengandung MSG dan status Gizi pada remaja SMA usia 15-17 tahun urban dan sub urban di Kabupaten Semarang. Metode: Penelitian observasional dengan rancangan deskriptif analitik dengan pendekatan cross sectional. Subjek penelitian sebanyak 47 orang remaja urban dan 47 remaja sub urban di Kabupaten Semarang. Uji statistik yang digunakan Chi Square. Hasil:Umur remaja urban dan sub urban antara 15-17 tahun yang terdiri dari jenis kelamin laki-laki (53,2%) dan perempuan (46,8%). Lebih dari separuh remaja urban mempunyai uang saku > Rp. 15.000 (53,2%), sedangkan pada remaja sub urban lebih dari separuhnya (57,4%) memiliki uang saku < Rp 15.000. Terdapat perbedaan frekuensi konsumsi jajanan kemasan mengandung MSG pada remaja urban dan sub urban (p=0,004a). Persentase remaja sub urban dengan frekuensi konsumsi sering (³7x/minggu) sebesar 34,0% lebih tinggi dibandingkan dengan remaja urban yaitu sebesar 27,7%. Simpulan: Ada perbedaan konsumsi jajanan kemasan mengandung MSG pada remaja urban dan sub urban. Frekuensi konsumsi jajanan kemasan mengandung MSG pada remaja sub urban lebih tinggi dari pada remaja urban.Background: Overconsumption of MSG can effect to increased health problems like overweight to obesity. Objectives: to determine the differences in consumption of packaged snacks containing MSG and nutritional status between 15 – 17 years old urban and suburban senior high school students at Semarang Regency. Methods: This observational study using a descriptive-analytic design and cross-sectional approach. Samples of this study were 47 urban and 47 suburban adolescents in the Semarang Regency. Statistical analysis included univariate and bivariate tests using Chi-Square. Results: Urban and suburban adolescents were between 15-17 years old which consist of Male (53.2%) and females (46.8%). More than half the percentages of the urban group had more than IDR 15,000 (53.2%) allowance while more than half the percentages of the suburban groups had less than IDR 15,000 (57.4%). There was difference in the frequency of packaging snack consumption between urban and suburban groups (p = 0.004a). Sub urban adolescent with high frequency of packaging snack consumption (³7x/week) were 34.0% more than urban adolescent (27.7%). Conclusion: There was a difference in the consumption frequency of packaged snacks between urban and suburban groups. Suburban group had higher consumption frequency of packaged snacks than urban group.
... Sodium-reduced salt was added into SRFF at 14-17% for total weight of all ingredients. Adding sodium-reduced salt into the SRFF at a high amount without causing an undesirable aftertaste may due to the Umami taste components naturally found in fermented fish (26). After fermentation, all producers tested and approved their FF and SRFF products based on their own standards. ...
Fermented fish is a common seasoning used in Northeastern Thailand and Laos to give food a salty taste. It is also used as a basic ingredient for preparing various seasoning sauces for many local dishes. This study examined the effect of sodium reduced fermented fish (SRFF) on reducing the sodium content in prepared traditional papaya salad. Three local producers provide fermented fresh water fish produced with either normal salt (FF) or 60% sodium-reduced salt (SRFF) that were then used by 3 local sauce producers to make papaya salad seasoning sauces. Three local street food vendors then were used these sauces as the main ingredients for preparing their papaya salads. Sodium contents of the FFs, SRFFs, and papaya salads were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometer. Significant differences between sodium contents in sauces and papaya salads were evaluated using the t-test. Results showed that the SRFF contained 54% less sodium than the FF, while sodium in the SRFF sauces was approximately 42% less than from FF sauces. The papaya salads prepared from SRFF sauces contained on average 492±27 mg sodium per 100 g, which was 33% lower than those prepared from FF sauces. The use of SRFF could significantly reduce sodium content in traditional papaya salad by up to one-third, which could be beneficial in lowering the risk of hypertension among Norteastern Thai and Laotain people with minimal change in eating behaviors.
... Two important umami amino acids, aspartic acid and glutamic acid, increased by 23.5 and 35.1%, respectively, in the inoculated fermentation broth ( The taste of umami, saltiness, sweetness, sourness, and bitterness was found in fermented aquatic products (Liu et al., 2017;Lopetcharat et al., 2001;Zhao et al., 2016), with the umami taste considered to be the most important taste (Hajeb & Jinap, 2015;Yoshida, 1998). Since the intensity of the umami taste of monosodium L-glutamate is about 4 times higher than that of monosodium L-aspartate (Kato et al., 1989), free L-glutamic acid in the presence of salt is the essential umami taste forming substance. ...
A total of 344 halophilic bacteria were isolated from fish fermentation broths, solar salt crystals, seawater, and muds from ponds of salt pans in Vietnam and subjected to aroma evaluation using fish broth containing 29 ~ 30% (w/v) NaCl. One isolate from a salt crystal with the highest aroma score was selected, identified by using 16S rDNA sequence, and named Marinococcus halotolerans SPQ. The GC‐MS results of the fish broth fermented by M. halotolerans SPQ revealed elevated concentrations of several aroma compounds such as ethyl alcohol, 1‐propanol, 1‐butyl alcohol, 1‐amyl alcohol, and methionol. During the validation tests for M. halotolerans SPQ, using 2 kg of anchovy fish in 30% (w/v) NaCl at pH 5.78, the total and amino nitrogen values in the broth increased over time from 15.2 g/L at the beginning to 26.3 g/L at 6th month, with these values being comparable to those of the control. The ammoniacal nitrogen value (2.52 g/L) in the inoculated broth at 6th month was slightly higher than that (2.21 g/L) of control. The histamine content of the fish broth inoculated with M. halotolerans SPQ after 6 months was 110.12 mg/L, less than the maximum permitted safety limit of 200 mg/L, indicating it to be safe. Physical parameters, such as the total, amino, ammoniacal nitrogens, and histamine content of fish broth fermented by M. halotolerans MPQ met the standards for Vietnamese fish sauces. Two important umami amino acids, aspartic and glutamic acid, were seen to significantly increase, by 23.5% and 35.1%, respectively, even in the extremely harsh fermentation conditions posed by 30% (w/v) NaCl. The color, odor, and taste of the fish sauce fermented by M. halotolerans SPQ elicited the highest preference score accorded by the panelists. Taken together, M. halotolerans SPQ is a promising starter culture strain for fish sauce fermentation.
Flavor enhancers are pivotal in numerous food products in the commercial markets. Among these enhancers, umami flavor compounds stand out for their ability to elicit a pleasurable taste response and elevate the overall sensory characteristics of food. This short review offers insights into incorporating natural ingredients as sources of umami, a cornerstone in enhancing savory flavors while shedding light on emerging trends within the food industry concerning the utilization of these natural ingredients. Furthermore, this review delves into the intricacies of umami taste, encompassing its constituent elements and characteristic profile. In addition to exploring the essence of umami, the study also delves into various technologies instrumental in their creation and processing. These technologies encompass a range of methods, including fermentation, enzyme hydrolysis, acid hydrolysis, the Maillard reaction, water-based extraction, and drying techniques.
Shrimp paste is a popular traditional fermented seafood product and is used in cooking as a food seasoning. The unique taste and aromatic compounds of shrimp paste are made from the degradation of shrimp protein by salt-tolerant microorganisms. This study aims to compare the physicochemical composition and antioxidant activity content among different brands of shrimp paste at the local market. Four different samples of shrimp paste were labelled as SP1, SP2, SP3 and SP4. Sample SP1 showed the highest protein content (35.22 %) while sample SP4 contained the lowest protein (18.34 %). Sample SP4 showed significantly the highest moisture and ash content which were 39.25 % and 57.46 % respectively. The highest titratable acidity for sample SP4 (1.63 %) was significant in with accordance of high salinity content in shrimp paste. Sample SP1 was significantly higher (p
Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer.
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins.
There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.
This chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of umami to daily culinary preparation. It focuses on the umami experience and the traditional role that umami plays in foods loved around the globe. Informed by culinary science, the field at the intersection of culinary arts and food science, this chapter is about the intentional incorporation of umami to create balanced dishes. Umami may be introduced from foods intrinsically rich in umami, foods manipulated by further processing to further develop umami (e.g., fermentation), or the addition of MSG (monosodium glutamate), the purest form of umami available to everyday cooks. This chapter addresses benefits of umami in cooking, which include to aid in salt reduction, to provide a bass note for flavor, to increase salivation, and to aid in perception of meatiness. The benefits of umami make it an attractive option to improve both health and flavor.
From an early age, humans can detect the umami taste sensation of the free amino acid glutamate, as evidenced by the facial expressions of pleasure displayed by newborns. This chapter briefly reviews the biology of umami flavor and summarizes the earliest routes of exposure to free amino acids in amniotic fluid, human milk, and infant formula, highlighting how exposure to free glutamate, and umami tastes, varies from gestation to postnatal feedings and from infant to infant. It then summarizes scientific evidence revealing that during infancy, the amount of free glutamate ingested impacts satiation and growth during milk feedings, as well as the development of preferences for similarly flavored foods. The study of umami as a basic taste during infancy and childhood has been neglected compared to other basic tastes, and gaps in knowledge are highlighted.
Umami is the meaty or savory taste elicited by monosodium glutamate and other amino acids. The presence of these amino acids in foods and beverages can alter dietary intake and nutritional balance and thus the health of human and nonhuman animals. Umami has been a major culinary influence in Eastern cultures for over a century and has gradually become an important factor in Western diets. Throughout its history, research on umami, especially the unique taste elicited by monosodium glutamate and its synergistic interaction with ribonucleotides such as inosine 5′-monophosphate, has played an important role in discovering peripheral taste receptors, cellular and molecular transduction mechanisms, and the neuroanatomy of the gustatory system. Umami taste has also been a focus of study to identify brain stem and cortical structures involved in sensory processing and generating food-directed behavior. This chapter provides a brief history of umami taste, a description of the molecular receptors and cellular transduction mechanisms for umami taste stimuli in chemosensory cells in the oral cavity and gut, and an overview of the brain systems involved in umami taste perception. An understanding of these aspects of umami taste is of fundamental importance for basic science and for healthcare professions working with patient populations with dietary challenges.
To make better use of low-valued crayfish (Procambarus clarkii), double enzymatic systems containing endopeptidase and Flavourzyme® were applied to investigate their effect on the physicochemical properties and volatile substances of low-valued crayfish. The results demonstrated that the double enzymatic hydrolysis had a positive effect on reduced bitterness and increased umami. Among them, the highest degree of hydrolysis (31.67 %) was obtained using trypsin and Flavourzyme® (TF), which showed 96.32 % of peptides with molecular weight < 0.5 kDa and 101.99 mg/g of free amino acids. The quality and quantity analysis showed that the types and relative contents of volatile compounds especially benzaldehyde, 1-octen-3-ol, nonanal, hexanal, 2-nonanone, 2-undecanonewere increased in the double enzymatic hydrolysis. In addition, the increase of esters and pyrazines was also found in gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that different enzymatic systems could be performed to enhance the flavor substances of low-valued crayfish. In conclusion, double enzymatic hydrolysis may be used as an advisable technique to promote the high-value utilization of low-valued crayfish and provides valuable information for the shrimp products requiring enzymatic hydrolysis.
The organic acids in fruits have critical impacts on palatability and flavor. In this paper, we established a method to quantify 21 essential organic acids in animal and plant matrices using HPLC mass spectrometry with high sensitivity and broad applicability. The organic acids in 12 animal and plant matrices were quantified. Additionally, the profile and concentration of organic acids could achieve the classification of samples. The fruit quality traits and important organic acids content during the storage of cherry tomatoes were monitored via our method. Nine organic acids changed significantly in 16 days of storage, especially citric acid, as the most predominant organic acid, decreased from 4260 to 2290 μg/g, leading to a decline in sourness of 46.2 %. In contrast, after 16 days of storage, galacturonic, gluconic, malonic and quinic acids increased by 155 %, 88 %, 162 %, and 112 %, respectively, which had a potential effect on softening and deteriorating of cherry tomatoes.
Umami components are an important part of food condiments, and the use of umami peptides in the condiment industry has received great attention. However, traditional methods for umami peptide identification are time-consuming, labor-intensive, and difficult to achieve high throughput. Therefore, it is essential to develop an effective algorithm to identify potential umami peptides. In this study, we proposed a prediction method for umami peptides called Umami-MRNN. We constructed a merged model for the Multi-layer Perceptron and Recurrent Neural Network. We then developed predictors with six feature vectors as the input. We trained the neural networks using the training dataset and selected hyperparameters of machine learning models via a 10-fold cross-validation. The independent tests showed that Umami-MRNN achieved an accuracy of 90.5% and a Matthews correlation coefficient value of 0.811. To assist the scientific community, we also developed a publicly accessible web server at https://umami-mrnn.herokuapp.com/.
Culinary tourism has emerged globally at a rapid pace. Food has become a deciding factor in choosing a destination and a central part of a travel experience. The Philippines is brimming with heirloom recipes, food-centric festivals, olden cooking practices, and home to world-class homegrown culinary talents that contribute to the emerging popularity of Filipino food. Likewise, in the Philippine National Tourism Development Plan, Filipino cuisine is identified as a key tourism product. However, many culinary experts deem that Filipino cuisine still lacks the kind of identity and branding needed for it to be sought by travellers. Hence, this chapter provided an overview of Filipino cuisine through culinary mapping, to gain a better understanding on how it can develop a strong identity against the backdrop of global cuisines. Our analysis contributes to furthering the identity of Filipino food, strengthening the culinary tourism industry, and improving the understanding of Filipino cultural heritage through cuisines.
Terasi is a fermented shrimp paste in Indonesia. We examined the effect of the Terasi manufacturing process on the abundance of the allergen tropomyosin (TM) and its IgG/IgE-binding ability. Terasi was produced from three shrimps, Akiami (Acetes japonicus), Okiami (Euphausia pacifica), and Isazaami (Neomysis awatchensis). Protein degradation and TM IgE-binding activity were examined by immunoblotting using anti-TM rabbit IgG and competitive enzyme-linked immunosorbent assays using shrimp-allergic patients’ sera. The processing caused TM degradation, and the IgG-specific response in Akiami meat disappeared at the second fermentation step but remained in both Okiami and Isazaami Terasi. In contrast, TM IgE-binding in all meats decreased gradually during manufacturing and nearly completely disappeared in Akiami Terasi. Conclusively, Terasi production is an effective manufacturing process to reduce the IgE-binding ability of TM, and Terasi can be recognized as a low allergenic seafood when produced under an appropriate manufacturing condition.
Monosodium glutamate (MSG) is a food flavor enhancer used widely for its umami potency in different cultures. This chapter documents the biological importance of MSG and found that it constitutes sodium, glutamate, and water and occurs richly in protein foods and in the human body. As a major nonessential amino acid in the human body, it performs several functions including energy for gut cells, material for protein metabolism and key metabolites, and also a neurotransmitter in the central nervous system. It can be found free or bound to proteins and the free form has the unique taste quality (umami) that translates savory taste in foods. This umami taste is distinct to other basic tastes. Human beings have been shown to adequately metabolize food glutamate and flavor-enhancing glutamate. Double blind placebo-controlled studies reported that flavor-enhancing glutamate at normal dietary levels found in umami foods can considerably improve health of older population and poses no risk for other age groups. The European established acceptable daily intake of 30 mg/kg body weight is well above the no adverse effect level. Proper labeling is specified for MSG on product labels. More work on MSG as consumed in human diet is encouraged.
A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochemical factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification. The results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups (r = 1.00, p < 0.05). Moreover, models with a good prediction capacity for PUI and EUC (R² > 0.99) were established in separated food categories by back propagation neural networks, where E-tongue data were set as input. This study explored the effectiveness of the three methods in evaluating the PUIs of various foods, which provides multiple choices for the food industry.
Umami, as one of the five basic tastes, is important to the taste of food. In this study, gel filtration chromatography and reversed‐phase high‐performance liquid chromatography were used to isolate and purify Leccinum extremiorientale cooked at high temperature. Sensory evaluation and taste dilution analysis were used to identify the most umami component in Leccinum extremiorientale. Most umami component were determined by LC‐MS /MS. Three umami peptides were identified, and they were Asp‐Gln‐Glu‐Asp‐Leu‐Asp‐Glu‐Ser‐Leu‐Ile‐Gly‐Val‐Lys (DQEDLDESLIGVK), Phe‐Asn‐Glu‐Ile‐Ile‐Lys‐Glu‐Thr‐Ser‐Thr (FNEIIKETST), Tyr‐Asn‐Glu‐Tyr‐Pro‐Pro‐Leu‐Gly‐Arg (YNEYPPLGR). As far as we know, this is the first time that umami peptides have been extracted from Boletus. This study can provide a basis for the development of delicious food with Boletus characteristics.
The presence of savory peptides in moromi has been investigated. Moromi was prepared by fermenting yellow soybean using Aspergillus oryzae as the starter at the first step (mold fermentation) and 20% brine solution at the next step (brine fermentation). The moromi was then ultrafiltered stepwise using membranes with MW cut-offs of 10,000, 3,000, and 500 Da, respectively. The fraction with MW < 500 Da was chromatographed using Sephadex G-25 SF to yield four fractions, 1-4. Analysis of soluble peptides, NaCl content, alpha-amino nitrogen, amino acid composition, peptide profile using CE coupled with DAD, taste profile and free glutamic acid content, were performed for each fraction. Fraction 2 contained a relatively high total glutamic acid content, but a relatively low free glutamic acid content and had the highest umami taste. This fraction also had more peptides containing non-aromatic amino acids than the other fractions. The peptides present in fraction 2 may play a role, at least in part, in its intense umami taste.
A new type of fish sauce was prepared from two kinds of fish, Macruronus novaezelandiae and Thunnus maccoyi, and a squid Loligo bleekeri employing koji-mold, lactobacilli, and yeast which were adopted in soy sauce fermentation. During and after fermentation, chemical analyses were performed to determine pH, total nitrogen, reducing sugar, alcohol, and free amino acids. The sauces fermented for 6 months had a pH ranging from 4.8 to 5.0 which was the same as that of usual soy sauce. Total nitrogen content, however, ranged from 1.78 to 1.86% which was similar to that of traditional fish sauces (nuoc-mam). In terms of free amino acids, glutamic acid, alanine, leucine, and lysine increased during fermentation and were abundant in fish sauces. Sensory evaluation analysis proved that these fish sauces had a mellow taste and savory aroma without unpleasant smell in comparison with the traditional fish sauces.
A century ago, an amino acid, L-glutamate (Glu), was found to be the important substance for umami (savory) taste of a Japanese soup stock cooked with sea tangle. Since that time, umami seasoning has been used to make foods palatable all over the world. Chemical analysis proved that Glu had been used for savory seasonings around the world, though its taste had been hidden behind the flavors of fat or herbs. Recently, research has shown that Glu affects the chemical senses not only in the oral cavity but also in the gastrointestinal tract, and it modulates the ingestion, digestion and metabolism of proteins. Umami taste, one of the five basic tastes along with sweet, salty, sour and bitter tastes, derived from Japanese cuisine, might be applicable for the nutritional care of elderly people, who are at risk for protein malnutrition even in developed countries.
Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. Umami is an important taste element in natural foods; it is the main taste in the Japanese stock “dashi,” and in bouillon and other stocks in the West. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5′-ribonulceotides, and a prolonged aftertaste. The key qualitative and quantitative features of umami are reviewed in this paper. The continued study of the umami taste will help to further our general understanding of the taste process and improve our knowledge of how the taste properties of foods contribute to appropriate food selection and good nutrition.
From the viewpoint of food hygiene, public nutrition and food chemistry, were studied the bacterial contamination, the amounts of sodium, potassium and salt, and the free amino acids composition of “kapit” in Thailand.
The results were as follows:
1. Bacterial counts isolated from “kapit” were 10⁶-10⁷/g. The detected ratio of Coliform organisms, E coli and Staphylococcus were 40.0%,40.0% and 0%, respectively.
2. The genus of Family Enterobacteriaceae (14 strains) isolated from “kapit” consisted of Enteraerogenes (4 strains), Proteus mirabilis (5 strains) and Escherichia coli (1 strain) and others.
3. The averages of contents of sodium, potassium and salt and water activity of “kapit” were 4318.4mg/100g,179.8mg/100g,11.0% and 0.872, respectively.
4. The total amounts of free amino acids of “kapit” were 721.3mg/100g-4565.1mg/100g. The major free amino acids of “kapit” were glutamic acid, leucine, alanine and lysine. The content of glutamic acid was 26.4-77.4% of total free amino acids.
To shorten the fermentation period of fish sauce, one of the indispensable condiments in Southeast Asia, the partially purified protease produced by a moderately halophilic marine bacterium Pseudomonas sp., was applied to the fermentation process. The experimental results indicated that the addition of the enzyme could hydrolyze fish bodies, Sardinops melanosticta, into fish sauce rapidly, and the product contained nutritious amino acids, especially glutamic acid, lysine, aspartic acid, serine, threonine, alanine and methionine at high concentration. The Pseudomonas sp. protease was able to shorten the fermentation period of fish sauce, from 1.5-3 years to 3–6 months. The organoleptic test proved that the product made by addition of the protease has a fairly good taste and fine quality compared with the products on the market. © 1986, The Japanese Society of Fisheries Science. All rights reserved.
The Culinary applications of Umami that can help food technologists increase consumer acceptance and preference in food selection are described. Umami, the fifth basic taste, is an inexplicable, delicious taste sensation that differs from sweet, sour, salty and bitter tastes by providing a meaty, savory sensation. Umami is useful in sodium reduction and also lessens the bitterness in foods that contain some sweetness. Its effectiveness in sodium-reduced diets have great implications for both consumers and food scientists.
This study aimed to analyze consumers' perceptions and acceptance toward 'belacan'. Results showed internal reliability of above 0.7 for sections analyzed. Factor analysis found two underlying factors in the section designed to examine consumers' perceptions. The overall consumers' perception had a positive and moderate correlation with their acceptance and was significant at .01. Results also showed that 'belacan' consumption level was relatively frequent and well accepted by all races in Malaysia. The findings of the study would be noteworthy to the fishery industry and the small and medium industry (SME) in Malaysia in meeting consumers' needs.
The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and foranones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors (Log3 FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).
In this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; however, some Lactobacillus sp. and unidentified cocci were also detected. In addition, some chemical properties (i.e., pH and ammonia concentration) and enzymatic activities were determined. Proteases and amylases activities increased rapidly reaching a peak at 60 h (100% relative activity) and at 72 h (1,380 U), respectively. Phytase activity was also detected varying from 114.7-152.6 U. In contrast, lipases activity was minimal throughout the fermentation (0.78-1.31 U).
The fermented soybean product, cheonggukjang, is favored by many people, partly due to its bio-functional ingredients. Since the fermentation process of cheonggukjang is mediated by enzymes, including proteases, produced by microbes, analysis of the proteome profile changes in cheonggukjang during fermentation would provide us with valuable information for fermentation optimization, as well as a better understanding of the formation mechanisms of the bio-functional substances. The soluble proteins from cheonggukjang were prepared by a phenol/chloroform extraction method, in order to remove interfering moleculesfor high resolution 2-D gel analysis. Proteomic analysis of the cheonggukjang at different fermentation periods suggested that most of the soluble soy proteins were degraded intosmaller forms within 20 hr, and many microbial proteins, such as mucilage proteins, dominated the soluble protein fraction. The proteomic profile of cheonggukjang was very different from that of natto, in terms of the 2-D gel protein profile. Among the separated protein spots on the 2-D gels, 50 proteins from each gel were analyzed by MALDI-TOF MS and PMF for protein identification. Due to database limitations with regard to soy proteins andmicrobial proteins, identification of the changed proteins during fermentation was restricted to 9 proteins for cheonggukjang and 15 for natto. From de novo sequencing of the proteins by a tandem MS/MS, as well as by database searches using BLASTP, a limited number of proteins were identified with low reliability. However, the 2-D gel analysis of proteins, including protein preparation methods, remains a valuable tool to analyze complex mixtures of proteins entirely. Also, for intensive mass spectrometric analysis, it is also advisable to focus on a few of the interestingly changed proteins in cheonggukjang.
The effective utilization of endogenous visceral enzymes was examined for the production of fish sauce from the sardine Sardinops melanosticta. The sardine visceral extract contained several proteases, which are possibly of pancreatic origin. The proteolytic activity in the extract was stabilized by calcium ions. The maximal rate of hydrolysis of sardine flesh by the visceral enzymes was obtained at pH 8.0 and 50°C in the presence of calcium ions. The addition of sodium chloride and the heat-treatment of the flesh reduced the rate of hydrolysis of the flesh by the visceral enzymes.
A new method of the production of fish sauce from the sardines was established. Sardine flesh homogenate was inculbated with the visceral extract for 5h under optimal conditions as described above. After incubation, the mixture was clarified by centrifugation. In the present study, 25% sodium chloride was added to the supernatant. However, this salt concentration can be changed at will to get the desirable product. The sardine fish sauce thus obtained and two commercial fish sauces, “Shottsuru”, were analyzed for chemical composition, including amino acid composition, and were evaluated for the sensory characteristics. The sardine fish sauce was comparable in quality with the two commercial products.
This article reviews the development of the soy sauce industry in China. It is hoped that the information provided will contribute to a better understanding of the Chinese soy sauce industry of today.
Volatile compounds in Chinese mitten crab (whole crab and crab meat) were investigated. Samples were extracted by simultaneous distillation-extraction (SDE) and then analyzed by Gas Chromatography/ Mass Spectrometry (GC/MS). A total of 94 volatile compounds were identified and quantified in this study. 86 and 83 compounds were found in whole crab and crab meat, respectively. 76 compounds were found in both, including the 5-9 carbons aldehydes, methyl ketones, 2,3-butadione, 1-octen-3-ol, amines, pyrazines, thialdine and thiazoline, etc. In general, the concentrations of volatile compounds in whole crab were considerably greater than in crab meat, and SDE-GC/MS could be used to extract, separate and identify the volatile compounds in this study.
若狭の“サバなれずし”は, 他地域で作られるものとは異なり, “へしこ”を原料とするもので, 清酒モロミ様の芳香を有するものである。この“なれずし”製造過程における各種成分の変化を調べて以下の結論を得た。製品の香気の主成分はエチルアルコールと酢酸エチルであり, 漬け込み床液の表面に増殖する皮膜形成酵母の増殖とともに増加するものである。“なれずし”の熟成は, 漬け床の還元糖量が減少し, アミノ態窒素の増加, 有機酸量の増加によってもたらされるもので, 魚肉では遊離型アミノ酸, ペプチド型アミノ酸量の増加はもとより, 水溶性タンパク質画分の増加によってなされるものである。
In order to confirm the primary structure of a delicious peptide which was isolated from extracts of the beef meat, a peptide, H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH, was synthetized. Both of the synthetized peptide and isolated one were identical as shown in many respects.
Several cohort studies have reported that green tea extract has potential as a natural anti-tumor medicine. Catechins found in green tea, especially (-)-epigallocatechin-3-gallate (EGCG), are thought to be responsible for most of the anti-tumor activity. In a previous study, a green tea extract inhibited matrix metalloprotease (MMP) activity produced by Langerhans-like cells (ELD-1) to a greater extent than an equivalent amount of EGCG alone, suggesting that other factors might be involved in the inhibition of MMP and angiogenesis. Green tea contains not only EGCG but also various compounds such as theanine, caffeine, sugars and other polyphenols. We hypothesized that one of the other factors involved in MMP inhibition might be theanine. In the present study, we investigated the effects of theanine and EGCG on MMPs using cultured ELD-1 cells. ELD-1 cells treated with theanine did not show decreased MMP-9 mRNA levels but resulted in increased levels of tissue inhibitors of metalloproteinase-1 (TIMP-1) mRNA. To investigate tube formation in vitro, an angiogenesis assay kit of co-cultured human umbilical vein endothelial cells (HUVEC) with fibroblasts was employed. Macroscopically, tube formation with theanine and/or EGCG treatment was detected and an additive inhibitory effect of theanine and EGCG was observed. Our results demonstrated that the additive effect of theanine and EGCG from tea extract on tube formation occurred via MMP-9 and TIMP-1. This may be one of the reasons why green tea has potential as an anti-tumor natural medicine.
A fish sauce (FMS) prepared on a test plant scale from gutted frigate mackerel was compared in extractive components among some Japanese-made fish sauces (Shottsuru (S), Ishiru made from Japanese common squid, and that from sardine (IS)), and soy sauce (SS). The total amounts of free amino acid and amino acid composing oligopeptide was highest in FMS compared with all of the samples, including SS. No adenosine 5′-monophosphate, inosine 5′-monophosphate and guanosine 5′-monophosphate was detected. The total organic acid content was extremely high in FMS and SS, and the greater part of the organic acid was lactic acid. FMS and SS contained larger amounts of potassium and phosphorus, and relatively small amounts of sodium. The result of the taste-panel test showed that the elemental taste factors of FMS as well as those of SS were well harmonized making a mellow taste; on the other hand, S and IS had a straight salty taste.
The production of koji-catalyzed hydrolysates from dried bonito (KHDB) was investigated. The sixty % ethanol treated dried bonito was hydrolyzed by soy sauce koji in 10% NaCl and 5% ethanol. After 3 months hydrolysis at 30degreesC, total nitrogen, formol nitrogen, and pH of mash reached 1.53%, 0.73%, and 5.32, respectively. No increase of yeast and lactic acid bacteria during hydrolysis was observed, The respective concentration of NaCl, and ethanol was 11.8%, and 6.1%, respectively. The average peptide length of KHDB was 4.7, and longer than 3.5 of soy sauce. HPLC-GPC showed that KHDB contained much peptides having molecular weights between 1,000 and 3.000. KHDB had ID50 value of 1.52 mg protein/ml for angiotensin I converting enzyme (ACE). and contained 35.1 mg/100 ml of gamma-aminobutyric acid, which is equivalent to 135.0 mg/100 g dry wt. KHDB is thought to have potential as an anti-hypertensive seasoning. For evaluation of usefulness of KHDB as a seasoning, sensory analysis of KHDB was done in comparison with soy sauce. Although "clear soup", "Tempura soup", and "Nimono" were made with the same concentration of sodium chloride, KHDB showed lower salty taste (p<0.1) than soy sauce. At the cocking with rice vinegar, KHDB suppressed sour taste more clearly (p<5) than soy sauce.
A peptide fraction with a delicious taste was isolated from the gravy of beef meat. By successive application of gel filtration with Sephadex G-25, chromatography on an ion exchange resin (Dowex 50×4), and paper electrophoresis, the peptide was purified. The amino acid sequence of the purified peptide was determined by Edman degradation for N-terminal and Cpase A method for C-terminal sequence. As a result, the primary structure of the peptide was proposed as follows; H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH.
生凍結南極オキアミ(Euphausia superba)を用いて,異なる酵素分解条件下でオキアミエキスを調製し,5%TCA可溶画分中の遊離アミノ酸及びペプチド生成の様相を検討した.(1) オキアミの自己消化酵素単独では,グルタミン酸,アラニン,バリン,ロイシン,リジン,アルギニン等が遊離しやすく,また,アスパラギン酸,グルタミン酸,グリシンを含有するオリゴペプチドの蓄積が顕著であり,それらの平均アミノ酸残基数は,比較的小さく約2残基であった.(2) 自己消化に市販酵素剤(プロテアーゼアマノA,原料に対して0.2%(w/w))を併用した場合,アミノ酸の遊離において,添加効果が自己消化に相加的に現われるアミノ酸,ならびにスレオニン,セリン,シスチン,バリン,メチオニン,イソロイシン,ロイシン,チロシン,リジン,ヒスチジン,アルギニン等の相乗的効果が現われるアミノ酸が認められた.また,オリゴペプチド量も酵素添加によって著しく増加するが,その平均アミノ酸残基数は,約2残基であった.(3) 加熱処理により自己消化酵素を失活させたオキアミの市販酵素剤単独による消化では,ロイシン等の疎水性アミノ酸とリジンの遊離率が高く,残存ペプチドの平均アミノ酸残基数は,約4残基であり,自己消化酵素の関与する場合に比較してペプチド鎖長は,2倍の値を示した.(4) 前記いずれの反応条件においても,プロリン,アスパラギン酸,グルタミン酸,グリシンの遊離は低い値を示し,アスパラギン酸,グルタミン酸は蓄積されるオリゴペプチド中の主要な成分として検出された.(5) 改良ニンヒドリン法及びトリニトロベンゼンスルホン酸法を併用することにより,簡便な遊離アミノ酸及びペプチド量の定量が可能なこと,及び食品加工の現場における品質管理に適用できることを示した.(6) オキアミ生体成分としてのタンパク質を構成しない主要なアミノ酸であるタウリンは,酵素反応条件,反応時間にかかわらず一定の値を示し,エキスを素材とした加工品製造過程の品質管理に指標物質として応用し得ることを示した.
We examined the effects of Maitake (Grifola frondosa) on body weight, blood pressure and biochemical components of blood in spontaneously hypertensive rats (SHR) for 37 days. Rats fed control diets containing powdered Maitake 10% level (M 10) and 20% level (M 20) showed suppressed body weight and blood pressure. No difference in organ weights was found among the three groups except for the liver, the weight of which in the Maitake groups was lower than that of the control. The Maitake groups showed lower total cholesterol and triglyceride in the blood and increased total cholesterol in the feces. The weight-reducing effect did not appear in rats administered heat-treated Maitake, a residue of Maitake extracted with water, and the ethanol-soluble fraction of Maitake. Only Maitake extract with cold water provided an evident weight-reducing effect. From these results, we concluded that Maitake contains a water-soluble, heat-labile substance that can suppress body weight and blood pressure.
Changes in free amino acid, organic acid, and lipid compositions of fermented mackerel Scomber japonicus “sushi” during processing were investigated, while commercially available fermented mackerel “sushi” was also analyzed. The pH of the sample decreased during processing: from 6.1 (raw sample) to 4.4 (finished product). Moisture also decreased rapidly during pre-curing and then slowly during fermentation, finally being 65.8%. Salt content of the finished product was about 4.4% on a dry weight basis. Volatile basic nitrogen increased up to 148mg/100g after fermentation for 10 days. Histamine, cadaverine, tyramine, and putrescine were formed in relatively large amounts during fermentation, being 158, 363, 141, and 175mg/100g on a dry weight basis. Histidine, a principal component of free amino acid of mackerel meat, completely disappeared up to the desalting process while most free amino acids increased during pre-curing and subsequent fermentation. Lactic acid, a prominent organic acid in mackerel meat, decreased to 448mg/100g after desalting, and then increased up to 4090 mg/100g after 10 day-fermentation. β-Buffer capacity in the vicinity of pH 3.5 and 9.5 increased during fermentation. The peroxide value and TBA number of the total lipid increased gradually up to the 3 rd day of fermentation process and thereafter decreased. Considerable decompositions of triglyceride and phospholipids in the lipid occurred, accompanied by the production and accumulation of large amounts of free fatty acids throughout processing. From these results, it is concluded that lipid oxidation is restricted during fermentation, although remarkable proteolysis occurred.
We investigated the taste characteristics of doenjang water extract (DWE) for component compounds that contribute to its taste. A 1% DWE solution elicited the highest umami taste ratings in a taste profile test. A 3% solution of DWE was used as substitute for 9.4% of monosodium glutamate in a taste soup base, and it masked the bitter taste of hydrolysed animal protein when mixed in solution. DWE was fractionated, based on molecular weights, and fraction IV (F-IV; 1000>MW⩾500) had the highest peptide contents and elicited the strongest umami taste. The acidic peptide fraction of F-IV elicited the strongest umami taste. The major bound-type amino acids in DWE, F-IV and the acidic peptide fraction were Glu and Asp. These data show that the umami taste characteristics were a result of the low molecular weight acidic peptides naturally produced during the fermentation of soybeans.
Changes in the water-soluble metabolites of meju during fermentation were analysed by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS), and the resultant data were statistically processed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, small peptides, nucleosides, urea cycle intermediates, and organic acids, which are responsible for the unique taste and nutritional and functional quality of fermented soy foods, were clearly altered by increasing the fermentation period. Changes in these metabolites allowed discrimination among meju samples with different fermentation periods (0, 10, 20, 40, and 60d) on a PLS-DA score plot, and the fermentation was mainly processed between 10 and 40d of fermentation. Twenty-two metabolites (phenylalanine, glutamic acid, leucine, adenine, citrulline, arginine, glutamine, γ-aminobutyric acid, proline, acetylornithine, valine, pipecolic acid, methionine, citric acid, xanthine, tyrosine, isoleucine, Glu-Tyr, Ser-Pro, tryptophan, Glu-Phe, and Leu-Val-Pro-Pro) with high PLS-DA values of over 1.00 were determined as the major compounds contributing to the discrimination of meju samples. These metabolites, which were positively related to the sensory quality of meju, can be used as fermentation biomarkers for the production of meju and to construct the meju fermentation metabolic pathway. Therefore, our results indicate that monitoring the changes in metabolites during meju fermentation might be important for producing meju-related foods with good nutritional and sensory quality.
Scientific aspects of tofuyo, low-salt fermented tofu, has yet to be fully clarified. The present study describes chemical characteristics of tofuyo and roles of fungus Monascus in food production. Fermentation of tofuyo is unique with respect to its soybean proteins, which undergo limited hydrolysis by proteinases in the presence of ethyl alcohol originating from awamori (distilled liquor).The main components forming the body of tofuyo consist of basic subunit of glycinin and other polypeptides (Mr. 55 kDa, 11-15 kDa). The soybean proteins were digested into peptides and amino acids during maturation. The amount of free glutamic acid and aspartic acid was greatly related to good taste (umami-taste) of the product. Some of the liberated peptides (IFL and WL) inhibited angiotensin I-converting enzyme activity that produces the vasopressor peptide. As WL was completely preserved after treatment with gastrointestinal proteases, it was expected to have an antihypertensive effect. Homogeneous preparation of proteinase from Monascus was characterized as an aspartic enzyme, a "key enzyme" for ripening, chemical and physical properties, and formation of bioactive peptides of the product. Carboxypeptidases of this fungus were characterized as serine peptidases, which contribute to the release of amino acids from soybean proteins and their related peptides and to the removal of bitterness during hydrolysis of soybean proteins. We established a production method of a new type of tofu using an alkaline serine proteinase with high soybean-milk-coagulating activity isolated from Bacillus pumilus TYO-67. We prepared a new fermented foodstuff using soybean protein isolates. This method has the potential benefit for improving nutrition and adding physiologically functional properties to soybean foods.
Maitake mushroom was cultivated on logs and in sawdust substrate. Comparisons of proximate compositions, content of free amino acid, 5'-nucleotides and vitamin D-2 were conducted. Effects of the log and sawdust substrate compositions on the mushroom composition were also examined. Protein and ash in sawdust mushroom were significantly higher than that in the log mushroom. Protein content of fruit body cultivated on sawdust substrate was closely related to the content of the substrate. This fact well explained the difference in protein and ash contents between mushroom cultivated on log or sawdust substrate. Free amino acid content as MSG-like and sweetness components, and 5'-GMP were significantly higher in log mushroom. The content of vitamin D-2 was appreciably higher in sawdust mushroom than that in log mushroom.
Sawdust and logs for shiitake cultivation were prepared from the same wood. Shiitake mushrooms were cultivated on the logs and on the sawdust substrate using the same mushroom seed. The proximate compositions, free amino acid and 5'-GMP contents of the harvested mushrooms were compared. Protein content in the sawdust-shiitake was significantly higher than that in the log-shiitake. The total free amino acid content was higher in the sawdust-shiitake. Sweet and umami components were also higher in the sawdust-shiitake, as was the bitter component. However, the 5'-GMP content was slightly higher in the log-shiitake.
Fourteen plain Chinese chicken bouillons, 14 plain Japanese chicken bouillons and 4 dried bonito and kelp stocks, one of the basic Japanese stocks, were collected , analyzed and compared their free amino acids, nucleotides, sugar, organic acids, minerals, phosphorus, nitrogen, crude fat, contents, and also brix were measured. Results of the analysis showed significant differences in the quantities of taste components such as glutamic acid, taurine, potassium and ash between the Chinese chicken bouillons and Japanese chicken bouillons. While Chinese chicken bouillons contained more glutamic acid, Japanese chicken bouillons were more rich in potassium, comparatively higher in IMP as one of umami taste and amino acids which have sweet taste. Based on the taste components of the 32 samples, it was found that the 3 stock samples fell into 3 distinct groups according to the principal component analysis. Moreover, it was confirmed with discriminant analysis that the 3 groups were discriminated based on the result of the taste component analysis, specially, in Asp, Glu ,Met, Phe, His and Ca. The 3 groups of stocks were also discriminated by their aroma sensor patterns. It was confirmed that Chinese chicken bouillon and Japanese chicken bouillon differ to some extent in respect to taste and aroma although both were made from similar materials. It is suggested that Chinese and Japanese differ in their preference in taste and aroma.
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce. The method involved the production of a fermented sauce, seasoning liquid from salmon that was enzymatically hydrolyzed with the wheat gluten koji, lactic acid bacteria and yeast. During fermentation, the total nitrogen, lactic acid, and ethanol contents in the fish sauce increased continuously and then plateaued 3 months after fermentation had begun. We investigated the chemical composition and the sensory properties of the fish sauce prepared by this 3-month fermentation, and we compared these characteristics with those of the fish sauce from salmon similarly hydrolyzed with soy sauce koji prepared from soybean and wheat. The fish sauce produced using wheat gluten was very light-colored and had a higher content of free amino acids, especially glutamic acid. The peptides consisted mainly of Glx, Asx and Pro, compared with Asx, Glx, and Gly in the liquid from soy sauce koji. Sensory evaluation revealed that the fish sauce derived from the wheat gluten koji had an intense umami taste and a fine flavor better than that of soy sauce koji.
The effects of temperature (20, 30 and 40 C), humidity (50, 65 and 80% RH) and additives on the formation of biogenic amines (tryptamine, -phenyl ethylamine, putrescine, cadaverine, histamine, 1,7-diamino heptane, serotonin, tyramine, spermidine and spermine) in sucuk (Turkish dry-fermented sausage) were studied during ripening and storage periods. Cadaverine was not detected in any sausage. Tryptamine, -phenyl ethylamine, 1,7-diamino heptane, serotonin, spermidine and spermine were the minor biogenic amines found in sucuk. The formation of tryptamine, -phenyl ethylamine, histamine, 1,7-diamino heptane and spermidine were affected significantly (P