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Isolation and identification of the umami enhancing compounds in Japanese soy sauce.
Biosci Biotechnol Biochem. 2011; 75(7):1275-82.BB

Abstract

To clarify the key compounds that account for the umami taste of soy sauce, a typical Japanese soy sauce, Koikuchi Shoyu, was separated by preparative chromatography, and the umami enhancing fractions were screened on the basis of an umami intensity of a 6.0 mM monosodium L-glutamate (MSG) solution. Liquid chromatography-time of flight mass spectrometry (LC-TOFMS), 1D/2D nuclear magnetic resonance spectroscopy (NMR) studies of the umami enhancing fractions led to the identification of N-(1-deoxy-D-fructos-1-yl)pyroglutamic acid (Fru-pGlu), N-(1-deoxy-D-fructos-1-yl)valine (Fru-Val), N-(1-deoxy-D-fructos-1-yl)methionine (Fru-Met), pyroglutamylglutamine (pGlu-Gln), and pyroglutamylglycine (pGlu-Gly). Although all the compounds identified were at sub-threshold concentrations in the soy sauce, a taste reconstitution experiment revealed that they contributed part of the umami taste of the soy sauce.

Authors+Show Affiliations

Analytical Laboratory, Functional Ingredient Department, Ogawa & Co., Ltd., Urayasu, Chiba, Japan. kaneko.shu@ogawa.netNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21737939

Citation

Kaneko, Shu, et al. "Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce." Bioscience, Biotechnology, and Biochemistry, vol. 75, no. 7, 2011, pp. 1275-82.
Kaneko S, Kumazawa K, Nishimura O. Isolation and identification of the umami enhancing compounds in Japanese soy sauce. Biosci Biotechnol Biochem. 2011;75(7):1275-82.
Kaneko, S., Kumazawa, K., & Nishimura, O. (2011). Isolation and identification of the umami enhancing compounds in Japanese soy sauce. Bioscience, Biotechnology, and Biochemistry, 75(7), 1275-82.
Kaneko S, Kumazawa K, Nishimura O. Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce. Biosci Biotechnol Biochem. 2011;75(7):1275-82. PubMed PMID: 21737939.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isolation and identification of the umami enhancing compounds in Japanese soy sauce. AU - Kaneko,Shu, AU - Kumazawa,Kenji, AU - Nishimura,Osamu, Y1 - 2011/07/07/ PY - 2011/7/9/entrez PY - 2011/7/9/pubmed PY - 2011/12/13/medline SP - 1275 EP - 82 JF - Bioscience, biotechnology, and biochemistry JO - Biosci Biotechnol Biochem VL - 75 IS - 7 N2 - To clarify the key compounds that account for the umami taste of soy sauce, a typical Japanese soy sauce, Koikuchi Shoyu, was separated by preparative chromatography, and the umami enhancing fractions were screened on the basis of an umami intensity of a 6.0 mM monosodium L-glutamate (MSG) solution. Liquid chromatography-time of flight mass spectrometry (LC-TOFMS), 1D/2D nuclear magnetic resonance spectroscopy (NMR) studies of the umami enhancing fractions led to the identification of N-(1-deoxy-D-fructos-1-yl)pyroglutamic acid (Fru-pGlu), N-(1-deoxy-D-fructos-1-yl)valine (Fru-Val), N-(1-deoxy-D-fructos-1-yl)methionine (Fru-Met), pyroglutamylglutamine (pGlu-Gln), and pyroglutamylglycine (pGlu-Gly). Although all the compounds identified were at sub-threshold concentrations in the soy sauce, a taste reconstitution experiment revealed that they contributed part of the umami taste of the soy sauce. SN - 1347-6947 UR - https://www.unboundmedicine.com/medline/citation/21737939/Isolation_and_identification_of_the_umami_enhancing_compounds_in_Japanese_soy_sauce_ L2 - https://joi.jlc.jst.go.jp/JST.JSTAGE/bbb/110041?lang=en&from=PubMed DB - PRIME DP - Unbound Medicine ER -