Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials
Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw mat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/10/4/137 |
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| author | Tomoyuki Yamana Moyu Taniguchi Takeharu Nakahara Yusuke Ito Natsuki Okochi Sastia Prama Putri Eiichiro Fukusaki |
| author_facet | Tomoyuki Yamana Moyu Taniguchi Takeharu Nakahara Yusuke Ito Natsuki Okochi Sastia Prama Putri Eiichiro Fukusaki |
| author_sort | Tomoyuki Yamana |
| collection | DOAJ |
| description | Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials. |
| first_indexed | 2024-03-10T20:44:39Z |
| format | Article |
| id | doaj.art-247827ba5d96448b8f29650930b01dda |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-10T20:44:39Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-247827ba5d96448b8f29650930b01dda2023-11-19T20:23:17ZengMDPI AGMetabolites2218-19892020-04-0110413710.3390/metabo10040137Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw MaterialsTomoyuki Yamana0Moyu Taniguchi1Takeharu Nakahara2Yusuke Ito3Natsuki Okochi4Sastia Prama Putri5Eiichiro Fukusaki6Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanResearch and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, JapanResearch and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, JapanResearch and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, JapanDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanSoy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.https://www.mdpi.com/2218-1989/10/4/137soy-sauce-like seasoningcomponent profilingumami |
| spellingShingle | Tomoyuki Yamana Moyu Taniguchi Takeharu Nakahara Yusuke Ito Natsuki Okochi Sastia Prama Putri Eiichiro Fukusaki Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials Metabolites soy-sauce-like seasoning component profiling umami |
| title | Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials |
| title_full | Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials |
| title_fullStr | Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials |
| title_full_unstemmed | Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials |
| title_short | Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials |
| title_sort | component profiling of soy sauce like seasoning produced from different raw materials |
| topic | soy-sauce-like seasoning component profiling umami |
| url | https://www.mdpi.com/2218-1989/10/4/137 |
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