Sensory-guided fractionation
by means of ultrafiltration and gel
permeation chromatography followed by high-performance liquid chromatography,
synthesis, liquid chromatography–tandem mass spectrometry (LC–MS/MS)
quantitation, and taste re-engineering experiments revealed taste-active
and taste-enhancing compounds contributing to the umami, mouthful
and complex taste profile of the fermented Korean dish, kimchi. Besides
basic taste-active compounds, in particular, various N-acylated amino acids deriving from succinic acid and lactic acid
imparted taste-modulating properties in food matrices. Taste threshold
concentrations were determined to evaluate intrinsic and modulating
effects. Quantitation of N-acylated amino acids in
kimchi following synthesis revealed the presence of numerous derivatives
showing taste–active properties. Sensory evaluation including
recombination and partial addition experiments highlighted that both
the N-lactoyl- and the N-succinoyl
amino acid derivatives contribute to increasing the fullness, volume,
and complexity of food matrices, whereas the latter directly contributes
to the overall taste of kimchi in natural concentrations.
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