Construction of a Prediction Model for Taste of Miso (Japanese Fermented Soybean Paste) Using Metabolic Profiling and Quantitative Descriptive Analyses

Various types of miso are manufactured in Japan, which results in diverse flavors. However, the number of miso engineers who understand the variety of miso tastes has decreased due to decreases in the miso market. To solve this problem, we examined the potential to characterize various miso tastes u...

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Bibliographic Details
Published in:Food Science and Technology Research 2019, Vol.25(6), pp.871-877
Main Authors: Ogawa, Takahiro, Kusumoto, Ken-Ichi, Fukusaki, Eiichiro
Format: Article
Language:English
Subjects:
Construction
Evaluation
Fermented food
food fermentation
food metabolomics
Galactose
low-molecular-weight hydrophilic components
Metabolism
miso
Model accuracy
Prediction models
quantitative descriptive analysis
Sensory evaluation
Soybeans
Taste
Umami
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Summary:Various types of miso are manufactured in Japan, which results in diverse flavors. However, the number of miso engineers who understand the variety of miso tastes has decreased due to decreases in the miso market. To solve this problem, we examined the potential to characterize various miso tastes using mainly low-molecular-weight hydrophilic component data by metabolic profiling. Analysis was performed by orthogonal partial least squares analysis, the relative intensity data for annotated compounds as explanatory variables and the data obtained by sensory evaluation as objective variables. The OPLS prediction model of taste had high accuracy and stability, and the components important for each taste were reasonable. From the results of model construction, we also found galactose correlated to umami. These results suggested that sensory evaluations of various types of miso may be in part replaced with instrumental analyses in the future.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.25.871