Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

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• 作者：Mee-Ra Rhyu ; ^a ; ^{mrrhyu@kfri.re.kr} ; Eun-Young Kim^a
• 关键词：Doenjang ; Low molecular weight peptides ; Soybean paste ; Taste characteristics ; Umami
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 August 2011
• 年：2011
• 卷：127
• 期：3
• 页码：1210-1215
• 全文大小：269 K

文摘

We investigated the taste characteristics of doenjang water extract (DWE) for component compounds that contribute to its taste. A 1 % DWE solution elicited the highest umami taste ratings in a taste profile test. A 3 % solution of DWE was used as substitute for 9.4 % of monosodium glutamate in a taste soup base, and it masked the bitter taste of hydrolysed animal protein when mixed in solution. DWE was fractionated, based on molecular weights, and fraction IV (F-IV; 1000 > MW  500) had the highest peptide contents and elicited the strongest umami taste. The acidic peptide fraction of F-IV elicited the strongest umami taste. The major bound-type amino acids in DWE, F-IV and the acidic peptide fraction were Glu and Asp. These data show that the umami taste characteristics were a result of the low molecular weight acidic peptides naturally produced during the fermentation of soybeans.