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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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| Published in: | Metabolites 2020-04, Vol.10 (4), p.137 |
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| Main Authors: | , , , , , , |
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| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c550t-4a2c1f7cb22ea955e7e466da6fd4a1d8fb28e4f9dc4249d9c472b9cb75c286653 |
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| container_issue | 4 |
| container_start_page | 137 |
| container_title | Metabolites |
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| creator | Yamana, Tomoyuki Taniguchi, Moyu Nakahara, Takeharu Ito, Yusuke Okochi, Natsuki Putri, Sastia Prama Fukusaki, Eiichiro |
| description | 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. |
| doi_str_mv | 10.3390/metabo10040137 |
| format | article |
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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.</description><identifier>ISSN: 2218-1989</identifier><identifier>EISSN: 2218-1989</identifier><identifier>DOI: 10.3390/metabo10040137</identifier><identifier>PMID: 32244725</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>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</subject><ispartof>Metabolites, 2020-04, Vol.10 (4), p.137</ispartof><rights>2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). 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| fulltext | fulltext |
| identifier | ISSN: 2218-1989 |
| ispartof | Metabolites, 2020-04, Vol.10 (4), p.137 |
| issn | 2218-1989 2218-1989 |
| language | eng |
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| source | Publicly Available Content Database (Proquest) (PQ_SDU_P3); PubMed Central |
| 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 |
| title | Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials |
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