Premium
Comparative analysis of taste components of three seasoning bases prepared via stir‐frying, enzymatic hydrolysis, and thermal reaction
Author(s) -
Kong Yan,
Zhou Chenchen,
Zhang Lili,
Tian Honglei,
Fu Caili,
Li Xuepeng,
Zhang Yuyu
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15652
Subject(s) - umami , chemistry , taste , hydrolysis , enzymatic hydrolysis , dipeptide , inosine monophosphate , enzyme , biochemistry , hydrolysate , amino acid , nucleotide , gene
Mung bean sprouts have gained the interests of consumers owing to their umami taste and high nutritional value. In this work, high‐performance liquid chromatography and liquid chromatography quadrupole time‐of‐flight mass spectrometry were employed to investigate the taste components of three seasonings prepared via stir frying, enzymatic hydrolysis, and thermal reaction. The results indicated that enzymatic hydrolysis released taste compounds from raw materials more effectively than high‐temperature stir frying. The thermal reaction improved the fraction of umami components in the enzymatic hydrolysate, which resulted in the highest equivalent umami concentration and improved the taste contributions of glutamic acid, inosine 5'‐monophosphate, and guanosine 5'‐monophosphate disodium salt hydrate. Total of 26 peptides were identified, including Ala‐Met, Ala‐Asp, Glu‐Asp, Glu‐Ala‐Glu, Ala‐Pro‐Ser, Ala‐Glu, Ser‐Ala‐Ser, Ser‐Asp‐Ala, His‐Ile, Asp‐Val, Ala‐Asp, Glu‐Ala‐Ala‐Ala, Gly‐Ala‐Glu‐Asp‐Gly‐Gly, Ala‐Glu‐Ser, Glu‐Ser‐Asp‐Val‐Ala, Ser‐Ser‐Ser‐His‐Phe, Gly‐Asp‐Cys‐Ser‐Asp‐Asp, Ala‐Ala‐Lys, Ala‐Ser‐Tyr, Ser‐Ala‐Met‐Gly, Glu‐Ser‐Asp‐Val‐Ala, Thr‐Ser‐Ser‐Ala‐Ile‐Ser, Ser‐Gly‐His‐Glu‐Asp‐Glu, Ile‐His‐Glu‐Ala, Ser‐Arg‐Ser, and Ser‐Ala‐His‐Pro‐Gly‐Thr. The sweet and umami amino acids were the main residues of the N‐terminus positions of peptides. Double and triple continuous umami amino acid sequences could also be important for the umami taste of peptides. Practical applications Meat flavoring, which uses animal and plant proteins as precursors, is an important raw material for the industrialization of traditional Chinese food. This study aimed to quantify the taste compounds in three seasonings prepared with mung bean sprouts base, and investigate the relationship between the umami components and the umami taste characteristics of three different seasonings. The results could provide a theoretical basis for the application of mung bean sprouts in food processing.