Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 256-262Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.123
Keywords
Bitter-masking; Bitter taste receptor; Low molecular weight fraction; Modernized Korean soy sauce; Umami
Funding
- Technology Development Program for Agriculture and Forestry, Ministry for Agriculture, Forestry and Fisheries, Republic of Korea [GA0976, GA160200-01]
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Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500 Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste. F05 not only reduced human-perceived bitterness, but also effectively suppressed the intracellular Ca2+ response induced by caffeine in the hTAS2R43 and hTAS2R46 human bitter-taste receptor-expressing cells. This suggests that F05, a key umami-active fraction of mJGN, contains components that at least partially modulate human bitter-taste receptor action, improving food flavor. (C) 2017 Elsevier Ltd. All rights reserved.
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