Cai Ting, Hai Nan, Guo Peng, Feng Zhi, Zhang Yu, Wang Jing, Yu Zhipeng, Liu Huan, Ding Long
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China.
College of Food Science and Engineering, Hainan University, Haikou 570228, China.
Foods. 2024 Jul 16;13(14):2242. doi: 10.3390/foods13142242.
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD-16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS-60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS-60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with / at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.
本研究的目的是利用电子舌评估、氨基酸组成分析以及基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）分析来探究酱油的鲜味特征。采用XAD-16大孔树脂结合乙醇溶液从酱油中分离出酱油肽。结果表明，用60%乙醇洗脱的酱油肽组分（SS-60%）呈现出显著的鲜味，且鲜味评分与酱油的氨基酸氮含量高度正相关。SS-60%的鲜味评分与游离氨基酸含量显著正相关。特别是，苯丙氨酸与鲜味评分的正相关性最高。此外，在肽质量指纹图谱中鉴定出了5个特征离子峰，质荷比分别为499、561、643、649和855。因此，本研究为酱油的鲜味特征用于风味评价和真伪鉴定提供了新的见解。
