2,524
Views
25
CrossRef citations to date
0
Altmetric
Articles

Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe

, &
Pages 2063-2073 | Received 05 Jun 2015, Accepted 03 Oct 2015, Published online: 02 Jun 2016

REFERENCES

  • Handoyo, T.; Morita, N. Structural and Functional Properties of Fermented Soybean (Tempeh) by Using Rhizopus Oligosporus. International Journal of Food Properties 2006, 9, 347–355.
  • Higasa, S.; Negishi, Y.; Aoyagi, Y.; Sugahara, T. Changes in Free Amino Acids of Tempe During Preparation with Velvet Beans (Mucuna Pruriens). Journal of the Japanese Society for Food Science and Technology 1996, 43, 188–193.
  • Nout, M.J.R.; Kiers, J.L. A Review. Tempe Fermentation, Innovation, and Functionality: Update into the Third Millenium. Journal of Applied Microbiology 2005, 98, 789–805.
  • Shurleff, W.; Aoyagi, A. The Book of Tempeh. Harper and Row Publisher: New York, NY, 1979.
  • Gunawan-Puteri, M.D.P.T.; Wijaya,C.H.; Mutukumira, A.N. The Utilization of Overriped Tempe (Tempe Semangit) As Indigenous Condiment. In 2nd Workshop on Food Safety Technologies and Innovations Applied to Food Safety. July 5–6, IATA-CSIC, Valencia, Spain. Food Safety Working Group of CIGR, Valencia, 2012; 134–153.
  • Shah, A.K.M.A.; Ogasawara, M.; Egi, M.; Kurihara, H.; Takahashi, K. Identification and Sensory Evaluation of Flavour Enhancer in Japanese Traditional Dried Herring (Clupea Pallasii) Fillet. Food Chemistry 2010, 122, 249–253.
  • Qin, L.; Ding, X. Formation of Taste and Odor Compounds During Preparation of Douchiba, a Chinese Traditional Soy-Fermented Appetizer. Food Biochemistry 2007, 31, 230–251.
  • Gomez-Ruiz, J.A.; Taborda, G.; Amigo, L.; Ramos, R.; Molina, E. Sensory and Mass Spectrometric Analysis of the Peptidic Fraction Lower Than One Thousand Daltons in Manchego Cheese. Journal of Dairy Science 2007, 90, 4966–4973.
  • Kato, H.; Rhue, M.R.; Nishimura, T. Role of Free Amino Acids and Peptides in Food Taste. In Flavor Chemistry Trends And Developments; Teranishi, R.; Buttery, R.G.; Shahidi, F.; Eds.; American Chemical Society: Washington, DC, 1989; 158–174.
  • Rhyu, M.; Kim, E.Y. Umami Taste Characteristics of Water Extract of Doenjang, a Korean Soybean Paste: Low Molecular Acidic Peptides May Be a Possible Clue to the Taste. Food Chemistry 2011, 127, 1210–1215.
  • Lioe, H.N.; Apriyantono, A.; Takara, K.; Wada, K.; Yasuda, M. Umami Taste Enhancement of MSG/Nacl Mixtures by Subthreshold L-α-Aromatic Amino Acids. Food Science 2005, 70, 401–405.
  • AOAC. Official Methods of AOAC International, 18th ed.; Association of Official Analytical Communities: Gaithersburg, MD, 2005.
  • Clegg, K.M. The Application of the Anthrone Reagent to the Estimation of Starch in Cereals. Journal of the Science of Food and Agriculture 1956, 7, 40–44.
  • Harris, E.L.V. Amino Acid Analysis by Precolumn Derivatization, Vol. 3. In New Protein Techniques; Walker, J.M.; Ed.; Humana Press: Clifton, NJ, 1988; 33–47.
  • Chen, D.W.; Zhang, M. Non-Volatile Taste Active Compounds in the Meat of Chinese Mitten Crab (Eriocheirsinensis). Food Chemistry 2007, 104, 1200–1205.
  • Frank, O.; Ottinger, H.; Hofman, T. Characterization of An Intense Bitter-Tasting 1H,4H-Quiolizium-7-Olate by Application of the Taste Dilution Analysis, a Novel Bioassay for Screening and Identification of Taste-Active-Compunds in Foods. Journal of Agricultural and Food Chemistry 2001, 49, 231–238.
  • Oda, Y.; Yajima, Y.; Kinoshita, M.; Ohnishi, M. Difference of Rhizopus Oryzae Strains in Organic Acid Synthesis and Fatty Acid Composition. Food Microbiology 2003, 20, 371–375.
  • Sparringa, R.A.; Owen, J.D. Causes of Alkalinization in Tempe Solid Substrate Fermentation. Enzyme Microbial Technology 1999, 25, 677–681.
  • Visessanguan, W.; Benjakul, S.; Potachareon, W.; Panya, A.; Riebroy, S. Accelerated Proteolysis of Soy Proteins During Fermentation of Thua-Nao Inoculated with Bacillus Subtilis. Food Biochemistry 2005, 29, 349–366.
  • Sarrette, M.; Nout, M.J.R.; Gervais, P.; Rombouts, F.M. Effect of Water Activity on Production and Activity of Rhizopus Oligosporus Polysaccharidases. Journal of Applied Microbiological Biotechnology 1992, 37, 420–425.
  • Prinyawiwatkul, W.; Beuchat, L.R.; McWatters, K.H.; Phillips, R.D. Changes in Fatty Acid, Simple Sugar, and Oligosaccharide Content of Cowpea (Vigna Unguiculata) Flour As a Result of Soaking, Boiling, and Fermentation with Rhizopus Microporus Var Oligosporus. Food Chemistry 1995, 57, 405–413.
  • Charcosset, J.Y.; Chauvet, E. Effect of Culture Conditions on Ergosterol As An Indicator of Biomass in the Aquatic Hyphomycetes. Applied and Environmental Microbiology 2001, 67, 2051–2055.
  • Feng, X.M.; Eriksson, A.R.B.; Schürer, J. Growth of Lactic Acid Bacteria and Rhizopus Oligosporus During Barley Tempeh Fermentation. International Journal of Food Microbiology 2005, 104, 249–256.
  • Nout, M.J.R.; Rombouts, F.M. Recent Development in Tempe Research. Journal of Applied Bacteriology 1990, 69, 609–633.
  • Je, J.Y.; Park, P.J.; Jung, W.K.; Kim, S.K. Amino Acid Changes in Fermented Oyster (Crassostrea Gigas) Sauce with Different Fermentation Periods. Food Chemistry 2005, 91, 15–18.
  • Kim, S.H.; Lee, K.A. Evaluation of Taste Compounds in Water-Soluble Extract of a Doenjang (Soybean Paste). Food Chemistry 2003, 83, 339–342.
  • Lioe, H.N.; Wada, K.; Aoki, T.; Yasuda, M. Chemical and Sensory Characteristics of Low Molecular Weight Fractions Obtained from Three Types of Japanese Soy Sauce (Shoyu)-Koikuchi, Tamari, and Shiro Shoyu. Food Chemistry 2007, 100, 1669–1677.
  • Ogasawara, M.; Yamada, Y.; Egi, M. Taste Enhancer from Long-Term Ripening of Miso (Soybean Paste). Food Chemistry 2006, 99, 736–741.
  • Kawai, M.; Uneyama, H.; Miyano, H. Taste-Active Components in Foods with Concentration on Umami Compounds. Journal of Health Science 2009, 55, 667–673.
  • Arai, S.; Yamashita, M.; Noguchi, M.; Fujimaki, M. Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties. Journal of Agriculture Biological Chemistry 1973, 36, 151–156.
  • Noguchi, M.; Yamashita, M.; Arai, S.; Fujimaki, M. Isolation and Identification of Acidic Oligopeptides Occuring in a Flavor Potentiating Fraction from a Fish Protein Hydrolysate. Journal of Agricultural and Food Chemistry 1975, 23, 49–53.
  • Manani, T.A.N.; Mwangwela, A.M.; Schüller, R.B.; Østlie, H.M.; Wicklund, T. Sensory Evaluation and Consumer Acceptance of Naturally and Lactic Acid Bacteria-Fermented Pastes of Soybeans and Soybean-Maize Blends. International Journal of Food Science and Nutrition 2014, 2, 114–131.
  • Tseng, Y.H.; Lee, Y.L.; Li, R.C.; Mau, J.L. Non-Volatile Flavour Components of Ganoderma Tsugae. Food Chemistry 2005, 90, 409–415.
  • Yimdee, T.; Wang, X.C. Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries. International Journal of Food Properties 2015, accepted manuscript, DOI:10.1080/10942912.2015.1045517
  • Ruiz, C.J.; Wray, K.; Delay, E.R.; Margolskee, R.F.; Kinnamon, S.C. Behavioral Evidence for a Role of α-Gustducin in Glutamate Taste. Chemical Sense 2003, 28, 573–579.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.