Convenient Synthesis of <scp>l</scp>-Ornithyltaurine·HCl and the Effect on Saltiness in a Food Material

Nakamura, Kozo; Kuramitu, Rie; Kataoka, Shirou; Segawa, Daisuke; Tahara, Ko; Tamura, Masahiro; Okai, Hideo

doi:10.1021/jf950711u

Cited by 12 publications

(9 citation statements)

References 9 publications

(8 reference statements)

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“…They suggest that salt taste perceptions and preferences are unrelated to total dietary salt intake. Nakamura et al (1996) have shown that ornithyltaurine hydrochloride is as salty as salt on a molar basis, and could replace salt in some foods. They suggest a 50 per cent substitution of salt in soy sauce.…”

Section: Sensory Effectsmentioning

confidence: 99%

Sodium Technological functions of salt in the manufacturing of food and drink products

Hutton

2002

British Food Journal

128

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The reasons for using salt can be divided into three broad categories: processing; sensory (taste); and preservation. In some cases it performs all three of these functions, and in many situations the distinction between them is not clear-cut; for example, the role of salt in the development of cheese also has an effect on the final flavour of the product.Processing and related properties Bread. Salt makes wheat gluten more stable and less extensible, making it less sticky. Salt also affects the rate of fermentation, reducing the rate of gas production. Inadequate amounts of salt result in loaves with open grain and poor texture.Biscuits. Salt also affects biscuit doughs with significant gluten development, such as crackers and semi-sweet types. Salt toughens the gluten and gives a less sticky dough.Meat and meat products. Salt is added to meat products for a variety of reasons. It enhances water-holding capacity and yield after cooking in lean meat products, and has a tenderising effect on raw meat. It also increases binding in comminuted products such as burgers and frankfurters, and in reformed joints.Cheese. Salt regulates the activity of starter culture microorganisms, modifies enzyme activity and has a direct effect on the water content of the cheese during maturation. The amount added and the time at which it is added varies from one type of cheese to another and contributes to the wide range available.Fermented vegetables. Salt helps control the microbiological flora in sauerkraut, pickles and similar products, helping to provide the conditions for the type and rate of fermentation required. It also affects texture changes in these products, and has specific chemical effects in pickled onions.Soy sauce. High levels of salt (17-18 per cent) are necessary to produce the individual volatile constituents that characterise soy sauce.Egg products. Salt is used to stabilise commercially frozen egg yolk.

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Section: Sensory Effectsmentioning

confidence: 99%

Sodium Technological functions of salt in the manufacturing of food and drink products

Hutton

2002

British Food Journal

128

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“…designed a new method to synthesize Orn‐Tau peptides containing ornithine. In the presence of hydrochloric acid, Orn‐Tau was saltier, and the salinity increased with the increased concentration of hydrochloric acid 86 . Chen et al .…”

Section: The Methods Of Reducing Sodiummentioning

confidence: 99%

Reduction of sodium chloride: a review

et al. 2022

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Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.

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“…The results are shown in Table II. (2) Preparation of low sodium chloride-containing soy sauce. In the manner described previously,l) a variety of low sodium chloride-containing soy sauce samples were prepared by adding sodium chloride and various salty substances to pre-soy sauce.…”

Section: Preparation Of the Sample Solutionsmentioning

confidence: 99%

“…We have recommended ornithyltaurine hydrochloride as the most effective salty peptide, but have not yet reported the preparation of a low sodium chloridecontaining soy sauce by adding this peptide. Nakamura et al 2) have recently established in our laboratory a new synthetic route for ornithyltaurine. They took advantage of the fact that ornityltaurine and its intermediates were all readily soluble in water and carried out all synthetic steps in an aqueous solution to obtain an intermediate of ZOrn-(Z)-Tau-OH as the barium salt in a precipitate.…”

mentioning

confidence: 99%

Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

Kuramitsu

Segawa

Nakamura

et al. 1997

Bioscience, Biotechnology, and Biochemistry

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Low sodium chloride-containing soy sauce samples were prepared by adding salty peptide and its related compounds to pre-soy sauce. The soy sauce obtained by adding Orn-Tau' HC} was very similar to commercial soy sauce in that it exhibited unadulterated saltiness and a good relative balance between salty and umami tastes. The soy sauce obtained by adding Gly-OEt· HCI exhibited a slightly stronger salty taste, while the one obtained by adding Lys' HC} had a slightly weaker salty taste at high concentrations than commercial soy sauce. The soy sauce obtained with added KCI produced a stronger umami taste at all concentrations than the commercial type. The influence of ingredients other than NaCI and MSG in soy sauce (amino acids, acids, sugars, and alcohol) on the salty and umami tastes of soy sauce was also studied.In comparison with the NaCI substituents studied here, these compounds were not as effective for influencing the apparent intensity of the taste of soy sauce when they were individually added.

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Convenient Synthesis of l-Ornithyltaurine·HCl and the Effect on Saltiness in a Food Material

Cited by 12 publications

References 9 publications

Sodium Technological functions of salt in the manufacturing of food and drink products

Sodium Technological functions of salt in the manufacturing of food and drink products

Reduction of sodium chloride: a review

Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

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