title: Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce.
abstract: A metabolic profiling approach was employed to explore the compounds that affect the intensity of umami taste in soy sauce. Twenty-five kinds of soy sauces were analyzed using GC-MS and LC-MS, wherein measurement data for 427 compounds were obtained. The umami taste intensity of each soy sauce sample was also quantitated by sensory evaluation and a projection to latent structure (PLS) regression analysis was conducted using the compounds' measurements and umami taste intensity data. Variable importance for the projection (VIP) value obtained via PLS was used for the estimation of the relevance for umami taste intensity. N-(1-Deoxyfructos-1-yl)glutamic acid (Fru-Glu) had the highest VIP value, and addition of Fru-Glu to soy sauce increased umami taste intensity better than glutamic acid at the same concentration as confirmed by sensory evaluation. This study showed that the combination of metabolic profiling approach and sensory evaluation can be used effectively to determine compounds related to taste.
authors: Department of Biotechnology, Graduate School of Engineering, Osaka University , 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
authors: Kazuki
authors: K
authors: Shiga
authors: Shinya
authors: S
authors: Yamamoto
authors: Ayako
authors: A
authors: Nakajima
authors: Yukako
authors: Y
authors: Kodama
authors: Miho
authors: M
authors: Imamura
authors: Tsuneo
authors: T
authors: Sato
authors: Riichiro
authors: R
authors: Uchida
authors: Akio
authors: A
authors: Obata
authors: Takeshi
authors: T
authors: Bamba
authors: Eiichiro
authors: E
authors: Fukusaki
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D045730:Soy Foods; D013649:Taste