Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce

To investigate the umami mechanisms and characteristics of soy sauce flavor peptides, four fractions from natural brewed soy sauce were separated using ultrafiltration and Sephadex G-15 gel filtration chromatography. Sensory and ligand-receptor interaction tests showed that the umami strengths of the fractions were related as follows: U1 > U2, G3 > G2, and G3 > U1. Peptide identification revealed that the < 550-Da peptides might be the major contributors to the umami taste of U1 and G3. The higher umami strength of G3 might be attributable to its higher content of umami peptides. G3 & PRIME;s concentration-relative umami intensity curve was plotted using a two-alternative forced choice test. It was also revealed that less sourness, higher saltiness and cool (4 & DEG;C) and hot (50 & DEG;C) serving conditions were conductive to the umami perception of G3. The results could provide a reference for the application of soy-sauce flavor peptides in food.

Automated summary

This study investigated the umami mechanisms and characteristics of soy sauce flavor peptides by separating four fractions from natural brewed soy sauce using ultrafiltration and Sephadex G-15 gel filtration chromatography. The sensory and ligand-receptor interaction tests showed the umami strengths of the fractions and peptide identification revealed the major contributors to the umami taste. The study also explored the conditions conducive to the umami perception of one fraction, G3, and the results can provide a reference for the application of soy-sauce flavor peptides in food.