Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce

Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 mu mol/L and taste-modulating threshold concentrations ranging from 42 to 420 mu mol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 mu mol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRec(Dipeptides)) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.

Automated summary

This study identified 34 key tastants in soy sauce, including 14 newly discovered peptides that enhance umami, kokumi, and salt tastes. The research highlights the importance of fermentation in taste formation and suggests the use of specific microorganisms to tailor the taste profile of soy sauces, particularly the salt taste sensation.