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.
Die Untersuchung von Geschmacksstoffen in dem traditionellen koreanischen Gericht Kimchi mittels sensorischer Techniken ermöglichte die Identifizierung und Charakterisierung von Schlüsselgeschmacksstoffen auf quantitativer Basis. Verschiedene N‐Lactoyl‐ sowie N‐Succinoyl‐Aminosäurederi‐ vate wurden als geschmacksaktive bzw. ‐modulierende Verbindungen identifiziert und deren Beitrag insbesondere zum Umami‐ und Kokumi‐Geschmackseindruck auf molekularer Ebene verifiziert. Inkubationsexperimente belegten den unmittelbaren Einfluss der natürlichen Mikroflora für deren biosynthetische Bildung während der Fermentation. Darüber hinaus wurden diese sensorisch aktiven Verbindungen sowohl in diversen Variationen von Kimchi als auch in weiteren fermentierten Lebensmitteln wie Sauerkraut, Würzpasten und Sojasaucen nachgewiesen und umfassend quantifiziert.
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