Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw mat...

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Bibliographic Details
Published in:Metabolites 2020-04, Vol.10 (4), p.137
Main Authors: Yamana, Tomoyuki, Taniguchi, Moyu, Nakahara, Takeharu, Ito, Yusuke, Okochi, Natsuki, Putri, Sastia Prama, Fukusaki, Eiichiro
Format: Article
Language:English
Subjects:
Amino acids
Beans
Carbohydrates
component profiling
Decomposition
Grain
Investigations
Metabolites
Metabolomics
Principal components analysis
Proteins
Quinoa
Sauces
Soy sauce
soy-sauce-like seasoning
Soybeans
Taste
Umami
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Summary:Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.
ISSN:2218-1989
2218-1989
DOI:10.3390/metabo10040137