Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment

Gao, Xianli; Zhang, Junke; Regenstein, Joe M.; Yin, Yiyun; Zhou, Cunshan

doi:10.1016/j.foodres.2017.12.063

Cited by 66 publications

(21 citation statements)

References 26 publications

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“…The muscle amino acid composition of the three pig breeds varied significantly. In the context of the flavors they impart, amino acids are classified into umami amino acids, sweet amino acids, and bitter amino acids [41,42]. Among the breeds examined here, TP had the highest umami amino acid content, and QYP had the highest sweet amino acid content.…”

Section: Carcass Traits and Meat Quality Differences Between Yorkshirmentioning

confidence: 95%

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Gan

Shen

Yuan

et al. 2019

Animals

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The carcass and meat quality traits of pig breeds living at three different altitudes (Yorkshire pigs, YP: 500m; Qingyu Pigs, QYP: 1500m; Tibetan pigs, TP: 2500m) were compared. It was observed that there are obvious differences in pig breeds with respect to performance parameters. Specifically, YP had the best carcass traits, showing high slaughter rates and leanest meat. Conversely, QYP had the highest back fat thickness and intramuscular fat (IMF) content. For the high-altitude breed TP, the animals exhibited low L* and high a* values. The genotypes contributing to the observed phenotypes were supported by a PCR analysis. The glycolytic genes expression (HK, PFK, PK) were highest in YP, whereas expression of genes related to adipogenesis (C/EBPα, FABP4, SCD1) were highest in QYP. As expected, genes associated with angiogenesis and hypoxia (HIF1a, VEGFA) were expressed at the highest levels in TP. The composition and proportion of amino and fatty acids in pig muscles at the three altitudes examined also varied substantially. Among the breeds, TP had the highest proportion of umami amino acids, whereas QYP had the highest proportion of sweet amino acids. However, TP also exhibited the highest proportion of essential fatty acids and the lowest proportion of n6:n3. This study explains the high-altitude adaptive evolution and the formation of meat quality differences in different altitude pigs from various angles and provides a reference for local pork food processing and genetic improvement of local pigs.

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Section: Carcass Traits and Meat Quality Differences Between Yorkshirmentioning

confidence: 95%

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Gan

Shen

Yuan

et al. 2019

Animals

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“…The amino nitrogen and total acid of samples were measured by the method of Gao et al 18 . Briefly, 1 g of sample was mixed with 80 mL of distilled water and titrated to pH 9.6 with 0.05 mol L –1 sodium hydroxide (NaOH), which was used to determine the total titratable acid.…”

Section: Methodsmentioning

confidence: 99%

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

et al. 2020

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BACKGROUND Two kinds of soy sauce produced via fermentation of the whole soybeans and the defatted soybeans (soy sauce termed ‘SSS’ and ‘SSD’, respectively) were subjected to the treatment using aqueous ethanol solutions with high concentrations. Then tasty peptides were separated from SSS and SSD by sensory guided fractionation, using macroporous resin and reverse‐phase high‐performance liquid chromatography (RP‐HPLC), and identified by ultra‐performance liquid chromatography quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐Q‐TOF‐MS/MS). Results The result showed that umami‐active fractions and ≤ 3 kDa peptides were mainly concentrated in the supernatants resulted from the treatment with 60% ethanol and the precipitates resulted from the treatment with 80% ethanol. The contents of ammonia nitrogen, non‐salt solids, bitter amino acids, amino acids in peptides and the proportion of ≤ 3 kDa peptides in SSS were higher than those in SSD. Sixteen and fourteen tasty peptides were separated from SSS and SSD, among them five dipeptides (γ‐Glu‐Glu, Glu‐Glu, γ‐Glu‐Cys, γ‐Glu‐Leu, Glu‐Leu and Ile‐Glu) with a glutamic acid residue were identified both in SSS and SSD, which have been reported as umami/kokumi‐active peptides in soy sauce. Several peptides identified from SSS (Thr‐Gly‐Cys, Gly‐Leu‐Glu, Val‐Glu‐Ala‐Leu and Gly‐Gly‐Gly‐Glu) and SSD (Asp‐Arg, Asp‐Ala‐Glu, Glu‐Val‐Cys and Gly‐Gly‐Gly‐Glu) are tasty and/or umami‐active peptides but have not been reported as tasty peptides in the past. Conclusion Most of the peptides separated from SSD and SSS could impart an umami‐enhancing effect on soy sauce, and the marginally more kokumi and bitterness hydrophobic peptides were found in SSS than SSD. © 2020 Society of Chemical Industry

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“…The solutions with higher ethanol concentrations (60%, 80%) seemed able to enrich 74% of the protein, peptides and amino acids of the original light soy sauce. The taste of soy sauce was attributed to its peptide contents along with a relatively high percentage of sweet free amino acids (FAAs) and relatively low percentage of umami FAAs (Gao et al, 2018). Previous studies reported that pure amino acids that exhibit bitter taste are Leu, Ile, Phe, Met and Val (Li-chan et al, 2010), and Glu and Asp rich in soy sauce were found to impart umami taste (Lioe et al, 2010a(Lioe et al, , 2010b.…”

Section: Amino Acid and Nitrogen Contents Of Different Soy Sauce Fracmentioning

confidence: 99%

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Zhu

Sun‐Waterhouse

Chen

et al. 2019

Int J of Food Sci Tech

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In this study, bitter-tasting hydrophobic peptides were prepared and purified from soy sauce using aqueous ethanol solutions and ion exchange resin, and analysed using RP-HPLC and UPLC-Q-TOF-MS/MS. Most of bitter fraction from soy sauce was obtained by treatments involving 80% ethanol and subsequent chromatographic separation. This fraction contained sixteen small peptides (molecular weight < 1000 Da; rich in hydrophobic amino acids with Lys-Pro (KP), Glu-Phe (EF), Glu-Val (EV), Asp-Leu (DL), Leu-Trp (LW) and Asp-Pro (DP)) capable of enhancing significantly (P < 0.05) umaminess and/or imparting kokumi effect in taste reconstitution experiments. Thus, the bitter peptides affected bitterness as well as other taste sensations like umaminess, kokuminess and saltiness. This was the first study to report the impacts of the bitter-tasting hydrophobic peptides on soy sauce and solutions of salt, monosodium L-glutamate.

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Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment

Cited by 66 publications

References 26 publications

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

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