Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition

Zhou, Kai; Zhang, Xiao; Huang, Guidong; Hongsibsong, Surat; Hao, Gang; Li, Yan-man; Yang, Jin; Xu, Zhenlin

doi:10.1016/j.lwt.2023.114542

Cited by 7 publications

(1 citation statement)

References 38 publications

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“…The determination of the amino acid composition of soy sauce peptides was performed according to the previous method with some modifications [23,24]. The sample was dissolved in distilled water at 5 mg/mL and placed at room temperature for 30 min.…”

Section: Determination Of Amino Acid Compositionmentioning

confidence: 99%

Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS

Cai,

Hai,

Guo

et al. 2024

Preprint

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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. 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 m/z 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 flavor evaluation and reality identification of soy sauce.

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Section: Determination Of Amino Acid Compositionmentioning

confidence: 99%