Evaluation of non-volatile taste components in commercial soy sauces

References

• Lioe, H. N.; Selamat, J.; Yasuda, M. Soy Sauce and Its Umami Taste: A Link from the past to Current Situation. Journal of Food Scicience 2010, 75, R71–6. DOI: 10.1111/j.1750-3841.2010.01529.x.
   PubMed Web of Science ®Google Scholar
• Zhuang, M.; Lin, L.; Zhao, M.; Dong, Y.; Sun-Waterhouse, D.; Chen, H.; Qiu, C.; Su, G. Sequence, Taste and Umami-Enhancing Effect of the Peptides Separated from Soy Sauce. Food Chemistry 2016, 206, 174–181. DOI: 10.1016/j.foodchem.2016.03.058.
   PubMed Web of Science ®Google Scholar
• Tachdjian, C.; Li, X.; Qi, M.; Rinnova, M.; Servant, G.; Zoller, M.; Inc, S. Flavors, Flavor Modifiers, Tastants, Taste Enhancers, Umami or Sweet Tastants, And/Or Enhancers and Use Thereof. U.S. Patent 7,476,399, Jan 13, 2009.
   Google Scholar
• Zhang, Y. F.; Wang, L. J.; Tao, W. Y. Biochemical Changes in Low-Salt Fermentation of Solid-State Soy Sauce. African Journal of Biotechnology 2009, 8, 7028–7034.
   Google Scholar
• Lin, Z. S.;. Multi-Strain Fermentation——The Important Way to Improve the Quality and Flavor of Soy Sauce and Vinegar. China Brewing 2005, 24, 1–5.
   Google Scholar
• Mella, O.; Rose, D.; Weller, C. Effects of Malting and Fermentation on the Amount of Reducing Sugars and Soluble Proteins and Free Amino Acids in White Macia and Red Tannin Sorghum Flour. Tanzania Food and Nutrition Centre 2013, 13, 1–8.
   Google Scholar
• Inclán, M.; Albelda, M. T.; Carbonell, E.; Blasco, S.; Bauzá, A.; Frontera, A.; García-España, E. Molecular Recognition of Nucleotides in Water by Scorpiand-Type Receptors Based on Nucleobase Discrimination. Chemistry – A European Journal 2014, 20, 3730–3741. DOI: 10.1002/chem.v20.13.
   PubMed Web of Science ®Google Scholar
• Ngapo, T. M.; Vachon, L. Umami and Related Components in “Chilled” Pork for the Japanese Market. Meat Science 2016, 121, 365–374. DOI: 10.1016/j.meatsci.2016.05.005.
   PubMed Web of Science ®Google Scholar
• Dermiki, M.; Phanphensophon, N.; Mottram, D. S.; Methven, L. Contributions of Non-Volatile and Volatile Compounds to the Umami Taste and Overall Flavour of Shiitake Mushroom Extracts and Their Application as Flavour Enhancers in Cooked Minced Meat. Food Chemistry 2013, 141, 77–83. DOI: 10.1016/j.foodchem.2013.03.018.
   PubMed Web of Science ®Google Scholar
• 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, 99, 1669–1677. DOI: 10.1016/j.foodchem.2005.12.047.
   Web of Science ®Google Scholar
• Gao, X. L. Study on the Formation and Changes of Flavor Compounds in High-Salt and Diluted-State Soy Sauce during Fermentation and Pasteurization. South China University of Technology 2010, 15.
   Google Scholar
• Li, Y.; Zhao, H.; Zhao, M.; Cui, C. Relationships between Antioxidant Activity and Quality Indices of Soy Sauce: An Application of Multivariate Analysis. International Journal of Food Science & Technology 2009, 45, 133–139. DOI: 10.1111/j.1365-2621.2009.02112.x.
   Web of Science ®Google Scholar
• Jiang, Y.; Ni, Y. N.; Zhu, H. F. Determination and Classification of Organic Acid in Soy Sauces by HPLC. Journal of Nanchang University 2010, 34, 471–475.
   Google Scholar
• Yokotsuka, T.;. Soy Sauce Biochemistry. Advances in Food Research 1986, 30, 195–329.
   PubMedGoogle Scholar
• Firth, N. L.; Ross, D. A.; Thonney, M. L. Comparison of Ether and Chloroform for Soxhlet Extraction of Freeze-Dried Animal Tissues. Journal - Association of Official Analytical Chemists 1985, 68, 1228–1231.
   PubMedGoogle Scholar
• Jackson, P. S.; Gurley, L. R. Analysis of Nucleoproteins by Direct Injection of Dissolved Nuclei or Chromosomes into a High-Performance Liquid Chromatographic System. Journal of Chromatography A 1985, 326, 199–216. DOI: 10.1016/S0021-9673(01)87446-X.
   PubMed Web of Science ®Google Scholar
• Wang, S.; He, Y.; Wang, Y.; Tao, N.; Wu, X.; Wang, X.; Qiu, W.; Ma, M. Comparison of Flavour Qualities of Three Sourced Eriocheir Sinensis. Food Chemistry 2016, 200, 24–31. DOI: 10.1016/j.foodchem.2015.12.093.
   PubMed Web of Science ®Google Scholar
• Zheng, H.; Zhang, Q.; Quan, J.; Zheng, Q.; Xi, W. Determination of Sugars, Organic Acids, Aroma Components, and Carotenoids in Grapefruit Pulps. Food Chemistry 2016, 205, 112–121. DOI: 10.1016/j.foodchem.2016.03.007.
   PubMed Web of Science ®Google Scholar
• Kuroda, M.; Kato, Y.; Yamazaki, J.; Kai, Y.; Mizukoshi, T.; Miyano, H.; Eto, Y. Determination and Quantification of the Kokumi Peptide, Gamma-Glutamyl-Valyl-Glycine, in Commercial Soy Sauces. Food Chemistry 2013, 141, 823–828. DOI: 10.1016/j.foodchem.2013.03.070.
   PubMed Web of Science ®Google Scholar
• Takahashi, T.; Yamano, Y.; Miyakawa, S.; Kagawa, J. Nutritional Survey in School Children Using the 5th Revised Edition Food Composition Tables: Comparactive Analysis by the 5th and 4th Edition. Journal of Tokyo Womens Medical College 2001, 71, 798–805.
   Google Scholar
• Hashiba, H.;. Non-Enzymic Browning of Soy Sauce Comparison of Browning of Soy Sauce with that a Sugar-Amino Acid Model System. Bioscience Biotechnology and Biochemistry 1971, 36, 390–397.
   Google Scholar
• Sun, H.; Liu, F.; Sun, L.; Liu, J.; Wang, M.; Chen, X.; Xu, X.; Ma, R.; Feng, K.; Jiang, R. Proteomic Analysis of Amino Acid Metabolism Differences between Wild and Cultivated Panax Ginseng. Journal of Ginseng Research 2016, 40, 113–120. DOI: 10.1016/j.jgr.2015.06.001.
   PubMed Web of Science ®Google Scholar
• Liu, J.; Liu, M.; He, C.; Song, H.; Chen, F. Effect of Thermal Treatment on the Flavor Generation from Maillard Reaction of Xylose and Chicken Peptide. LWT - Food Science and Technology 2015, 64, 316–325. DOI: 10.1016/j.lwt.2015.05.061.
   Web of Science ®Google Scholar
• Li, G.; Lu, Z.; Yu, Y.; Shi, J.; Xu, Z. Analysis of Flavor Characteristics of Organic Acids in Zhenjiang Aromatic Vinegar. China Condiment 2013, 11, 63–65.
   Google Scholar
• Yang, C.; Ko, B.; Christopher, H., nbsp; Jiang, L.; Wasti. Glutamine Oxidation Maintains the TCA Cycle and Cell Survival during Impaired Mitochondrial Pyruvate Transport. Molecular Cell 2014, 56, 414–424. DOI: 10.1016/j.molcel.2014.09.025.
   PubMed Web of Science ®Google Scholar
• Li, G. J.; Geng, Y. H. Determination of Levulinic Acid in Soy Sauce, Hydrolyzed Vegetable Protein and Caramel. China Brewing 2005, 24, 51–52.
   Google Scholar
• Phat, C.; Moon, B.; Lee, C. Evaluation of Umami Taste in Mushroom Extracts by Chemical Analysis, Sensory Evaluation, and an Electronic Tongue System. Food Chemistry 2016, 192, 1068–1077. DOI: 10.1016/j.foodchem.2015.07.113.
   PubMed Web of Science ®Google Scholar
• Warmke, R.; Belitz, H. D.; Grosch, W. Evaluation of Taste Compounds of Swiss Cheese (Emmentaler). Zeitschrift Für Lebensmittel-Untersuchung Und Forschung 1996, 203, 230–235. DOI: 10.1007/BF01192869.
   Google Scholar
• Schlichtherle-Cerny, H.; Grosch, W. Evaluation of Taste Compounds of Stewed Beef Juice. Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung 1998, 207, 369–376. DOI: 10.1007/s002170050347.
   Google Scholar
• Petró-Turza, D. M.; Teleky-Vámossy, G. Study on Taste Substances of Tomato Part 3. Sensory Evaluations †. Food 1989, 33, 387–394.
   Google Scholar
• Kato, H.; Rhue, M. R.; Nishimura, T. Role of Free Amino Acids and Peptides in Food Taste. In Flavor Chemistrye; Teranishi, R., Buttery, R. G., Shahidi, F., Eds.; American Chemical Society: Washington DC, 1989; Vol. 388, pp 158–174.
   Google Scholar
• Engel, E.; Nicklaus, S.; Salles, C.; Le Quéré, J.-L. Relevance of Omission Tests to Determine Flavour-Active Compounds in Food: Application to Cheese Taste. Food Quality and Preference 2002, 13, 505–513. DOI: 10.1016/S0950-3293(02)00136-2.
   Web of Science ®Google Scholar
• Rotzoll, N.; Dunkel, A.; Hofmann, T. Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella Deliciosa Fr.). Journal of Agricultural and Food Chemistry 2006, 54, 2705–2711. DOI: 10.1021/jf053131y.
   PubMed Web of Science ®Google Scholar
• Hayashi, T.; Yamaguchi, K.; Konosu, S. Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat. Journal of Food Science 2006, 46, 479–483. DOI: 10.1111/j.1365-2621.1981.tb04890.x.
   Web of Science ®Google Scholar
• Yamaguchi, S.; Yoshikawa, T.; Ikeda, S.; Ninomiya, T. Measurement of the Relative Taste Intensity of Some A-Amino Acid and 50-Nucleotides. Journal of Food Science 1971, 36, 846–849. DOI: 10.1111/j.1365-2621.1971.tb15541.x.
   Web of Science ®Google Scholar
• Chen, D. W.; Zhang, M. Non-Volatile Taste Active Compounds in the Meat of Chinese Mitten Crab (Eriocheir Sinensis). Food Chemistry 2007, 104, 1200–1205. DOI: 10.1016/j.foodchem.2007.01.042.
   Web of Science ®Google Scholar
• Pasban, A.; Mohebbi, M.; Pourazarang, H.; Varidi, M. Effects of Endemic Hydrocolloids and Xanthan Gum on Foaming Properties of White Button Mushroom Puree Studied by Cluster Analysis: A Comparative Study. Journal of Taibah University for Science 2014, 8, 31–38. DOI: 10.1016/j.jtusci.2013.09.004.
   Google Scholar