TY - JOUR
T1 - Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce
AU - Jünger, Manon
AU - Mittermeier-Kleßinger, Verena Karolin
AU - Farrenkopf, Anastasia
AU - Dunkel, Andreas
AU - Stark, Timo
AU - Fröhlich, Sonja
AU - Somoza, Veronika
AU - Dawid, Corinna
AU - Hofmann, Thomas
N1 - Publisher Copyright:
© 2022 American Chemical Society. All rights reserved.
PY - 2022/6/1
Y1 - 2022/6/1
N2 - Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRecDipeptides) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.
AB - Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRecDipeptides) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.
KW - LC-DMS-MS/MS
KW - key taste compounds
KW - kokumi
KW - prolylpeptides
KW - salt enhancement
KW - sensoproteomics
KW - soy sauce
UR - http://www.scopus.com/inward/record.url?scp=85131217663&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.2c01688
DO - 10.1021/acs.jafc.2c01688
M3 - Article
C2 - 35593506
AN - SCOPUS:85131217663
SN - 0021-8561
VL - 70
SP - 6503
EP - 6518
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 21
ER -