title: Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.
abstract: In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v).
authors.affiliation: Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea.
authors.forename: Sumin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea.
authors.forename: Jung-Bin
authors.initials: JB
authors.lastname: Lee
authors.affiliation: Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea.
authors.forename: Junho
authors.initials: J
authors.lastname: Hwang
authors.affiliation: Dept. of Food Science and Biotechnology, Dongguk Univ., Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea.
authors.forename: Kwang-Geun
authors.initials: KG
authors.lastname: Lee
mesh_terms: D001205:Ascorbic Acid; D002241:Carbohydrates; D002273:Carcinogens / Q000032:analysis*; D019343:Citric Acid; D003116:Color; D005296:Ferrous Compounds; D005503:Food Additives; D005511:Food Handling; D005707:Gallic Acid; D006863:Hydrogen-Ion Concentration; D007093:Imidazoles / Q000032:analysis*; D015416:Maillard Reaction; D008954:Models, Biological; D045730:Soy Foods / Q000032:analysis*; D013025:Glycine max; D019287:Zinc Sulfate
chemical_list: D002241:Carbohydrates; D002273:Carcinogens; D005296:Ferrous Compounds; D005503:Food Additives; D007093:Imidazoles; C569050:caramel coloring; D019343:Citric Acid; C020748:ferrous sulfate; D005707:Gallic Acid; D019287:Zinc Sulfate; D001205:Ascorbic Acid; C023439:4-methylimidazole
keywords: 4(5)-methylimidazole; caramel colorant; food additives; organic acid; soy sauce