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 - Tập 100 Số 4 - Trang 1669-1677 - 2007
Hanifah Nuryani Lioe1, Kōji Wada1, Takayoshi Aoki2, Masaaki Yasuda1
1Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara‐cho, Okinawa 903‐0213, Japan
2Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, 1‐21‐24 Korimoto, Kagoshima 890‐0065, Japan

Tóm tắt

Từ khóa


Tài liệu tham khảo

AOAC, 1990

Apriyantono, 2004, Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration, 213

Belitz, 1999

Böehringer Mannheim, 1995

Carpenter, 2000

Chou, 1998, Biochemical changes in soy sauce prepared with extruded and traditional raw materials, Food Research International, 31, 487, 10.1016/S0963-9969(99)00017-4

Clegg, 1956, The application of the Anthrone reagent to the estimation of starch in cereals, Journal of the Science of Food and Agriculture, 7, 40, 10.1002/jsfa.2740070108

Cliffe, 1993, Isolation and characterization of non-volatile flavours from cheese: peptide profile of flavour fractions from Cheddar cheese, determined by reverse-phase high-performance liquid chromatography, International Dairy Journal, 3, 379, 10.1016/0958-6946(93)90024-T

Fischer, 1968

Frank, 2001, Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods, Journal of Agricultural and Food Chemistry, 49, 231, 10.1021/jf0010073

Frazier, 2001, Recent advances in capillary electrophoresis methods for food analysis, Electrophoresis, 22, 4197, 10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G

Frazier, 1999, The development and application of capillary electrophoresis methods for food analysis, Electrophoresis, 20, 3156, 10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T

Fujiwara, 1962, Studies on amino acids in Japanese soy sauce. (I) The contents of amino acids in soy sauces of various types, Hakko Kogaku Zasshi (in Japanese), 40, 321

Fujiwara, 1962, Studies on amino acids in Japanese soy sauce. (II) Changes in the amounts of the main amino acids during ordinary mash process, Hakko Kogaku Zasshi (in Japanese), 40, 327

Fukushima, 1981, Soy proteins for foods centering around soy sauce and tofu, Journal of the American Oil Chemists Society, 58, 346, 10.1007/BF02582376

Fukushima, 1985, Fermented vegetable protein and related foods of Japan and China, Food Reviews International, 1, 149, 10.1080/87559128509540768

Fukushima, 1989, Industrialization of fermented soy sauce production centering around Japanese shoyu, 1

Harris, 1988, Amino acid analysis by precolumn derivatization, Vol. 3, 33

Heyer, 2003, Monosodium glutamate and sweet taste: generalization of conditioned taste aversion between glutamate and sweet stimuli in rats, Chemical Senses, 28, 631, 10.1093/chemse/bjg056

Kato, 1989, Role of free amino acids and peptides in food taste, 158

Lioe, 2004, Low molecular weight compounds responsible for savory taste of Indonesian soy sauce, Journal of Agricultural and Food Chemistry, 52, 5950, 10.1021/jf049230d

Lioe, 2005, Umami taste enhancement of MSG/NaCl mixtures by subthreshold l-α-aromatic amino acids, Journal of Food Science, 70, S401, 10.1111/j.1365-2621.2005.tb11483.x

Lowry, 1951, Protein measurement with the Folin phenol reagent, Journal of Biological Chemistry, 193, 265, 10.1016/S0021-9258(19)52451-6

Molina, 1999, Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows’, ewes’ and goats’ milk, International Dairy Journal, 9, 613, 10.1016/S0958-6946(99)00131-4

Oka, 1974, Isolation and characterization of neutral peptides in soy sauce, Agricultural and Biological Chemistry, 38, 1185, 10.1271/bbb1961.38.1185

Oka, 1974, Isolation and characterization of acidic peptides in soy sauce, Agricultural and Biological Chemistry, 38, 1195, 10.1271/bbb1961.38.1195

Ottinger, 2003, Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments, Journal of Agricultural and Food Chemistry, 51, 6791, 10.1021/jf034788r

Salles, 2000, Evaluation of taste compounds in water-soluble extract of goat cheeses, Food Chemistry, 68, 429, 10.1016/S0308-8146(99)00213-7

Soldo, 2003, (+)-(S)-Alapyridaine-a general taste enhancer?, Chemical Senses, 28, 371, 10.1093/chemse/28.5.371

Solms, 1969, The taste of amino acids, peptides and proteins, Journal of Agricultural and Food Chemistry, 17, 686, 10.1021/jf60164a016

Takeuchi, 1962, Studies on the peptides in miso and soy sauce. (II) On the peptide composition of soy sauce, Hakko Kogaku Zasshi (in Japanese), 40, 379

Yokotsuka, 1983, Soy sauces, 437

Yokotsuka, 1986, Soy sauce biochemistry, Advances in Food Research, 30, 195, 10.1016/S0065-2628(08)60350-X