Comparative Analysis of the Umami and Umami Substances of Different Fermented Soybean Pastes
In this study,the comparative analysis of 12 kinds of typical fermented soybean pastes was conducted form the umami,richness and umami composition(amino acid nitrogen,total nitrogen,amino acids and polypeptide nitrogen content)aspects,and the results revealed umami was correlated with the content of amino acid nitrogen,glutamic acid and aspartic acid,while the richness was related to the peptide content of 1-3 kDa.All samples could be divided into 3 categories according to the principal component and cluster analysis of the umami substances,among which black soybean paste,soybean meal paste,soybean paste,wheat soybean paste,Korean miso and Northeast miso possessed the most prominent amino acid nitrogen,glutamic acid and aspartic acid content with stronger umami performance,Yangjiang tempeh and Yongchuan tempeh possessed higher content of total nitrogen and 1-3 kDa peptide nitrogen with the most prominent abundance sense,while miso and fermented bean curd were similar.This research provided a theoretical basis for regulating the umami sense of fermented soybean paste,and it was of great significance for improving the flavor quality of traditional fermented soybean paste in China.
NETL
NSTL
万方数据
维普
