Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Kaneko, Shu

doi:10.6013/jbrewsocjapan.107.892

Cited by 15 publications

(24 citation statements)

References 1 publication

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“…We next characterized the chemical properties of the active compound(s) in subfraction I (44900 to 49700 MW). Soy sauce contains salts, amino acids, saccharides, maillard compounds, and low molecular organic acids (Lioe and others ; Kaneko and others ). Based on the size, we assumed that the active compound is most likely protein, polysaccharide, melanoidin, or a combination of these.…”

Section: Resultsmentioning

confidence: 99%

“…While it has been reported that no nucleotides are detected in soy sauces without food additives, free glutamic acid, several amino acids that possess a sweet taste, and sodium chloride have been shown to contribute to the umami taste in soy sauce (Matta and others ). Recently, amadori compounds and pyroglutamyl peptides in soy sauce have been shown to enhance umami tastes (Kaneko and others ). Indeed, the 100 to 500 MW fraction, which contains glutamate and aspartate in addition to compounds mentioned above, produces sweet and umami tastes (Figure ).…”

Section: Resultsmentioning

confidence: 99%

“…Many traditional Japanese foods are prepared using dashi (a broth made from dried bonito or kelp), which is an important source of umami (Kohno and others ). Soy sauce, a major seasoning in East and Southeast Asia, which also presents an umami taste (Yoshida ; Lion and others ; Kaneko and others ), is usually added to dashi when cooking. The harmony between tastes in dashi and soy sauce greatly affects the quality of dashi ‐based foods like tsuyu (dipping sauce served with Japanese noodles or tempura ), Japanese clear soup (Yamaguchi and Takahashi ), and so on.…”

Section: Introductionmentioning

confidence: 99%

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Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce

Imamura

Matsushima

2013

Journal of Food Science

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Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water-soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce

Imamura

Matsushima

2013

Journal of Food Science

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“…In the case of stir-fried pork, the pleasantness increased. Soy sauce has been found to contain umami-enhancing compounds (Kaneko et al 2011) contributing to its ability to reduce overall salt content in the foods. The presence of other compounds in soy sauce, e.g., minerals, may also affect the salty taste perception.…”

Section: Oermentioning

confidence: 99%

Using Naturally Brewed Soy Sauce to Reduce Salt in Selected Foods

Goh

Itohiya

Shimojo³

et al. 2011

Journal of Sensory Studies

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The aim of this study was to explore the use of soy sauce to reduce salt intake in daily food preparation by replacing all or some added salt with naturally brewed soy sauce without change in consumer acceptance. Three types of foods were investigated: salad dressing, tomato soup and stir-fried pork. A two-alternative forced choice test between a salt standard and a variety of soy sauce samples was used to establish the exchange rate, giving the amount of soy sauce needed to replace added salt with the same taste intensity. In a separate session, consumers were asked to evaluate the pleasantness and several sensory attributes of another five varieties of the food samples based on the proportion of salt and soy sauce added. The results showed that it is possible to reduce added salt by 33-50% in the foods studied when soy sauce is used to replace added salt during food preparation.

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“…Addition of nucleotides in glutamate‐containing foods could increase umami intensities several folds due to its synergistic effect (Mouritsen & Khandelia, ). Moreover, the presence of organic acids, such as succinic acid, propionic acid, and lactic acid, may contribute to the umami taste of WSEs (Drake et al., ; Istiqamah, Lioe, & Adawiyah, ; Kaneko, Kumazawa, & Nishimura, ; Kang, Chung, Lee, Kim, & Kim, ). Amino acids and peptides could impart dominantly to the taste of oncoms, because of the raw materials used; however, the presence of amino acids and peptides, especially in their WSEs and subsequent umami fractions, needs to be proven in this study.…”

Section: Introductionmentioning

confidence: 99%

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

Andayani

Lioe

Wijaya

et al. 2020

Journal of Food Science

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Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water‐soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G‐25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. Practical Application Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.

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Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Cited by 15 publications

References 1 publication

Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce

Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce

Using Naturally Brewed Soy Sauce to Reduce Salt in Selected Foods

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

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