Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce

Kazuki Shiga, Shinya Yamamoto, Ayako Nakajima, Yukako Kodama, Miho Imamura, Tsuneo Sato, Riichiro Uchida, Akio Obata, Takeshi Bamba, Eiichiro Fukusaki

Research output: Contribution to journalArticlepeer-review

43 Citations (Scopus)


A metabolic profiling approach was employed to explore the compounds that affect the intensity of umami taste in soy sauce. Twenty-five kinds of soy sauces were analyzed using GC-MS and LC-MS, wherein measurement data for 427 compounds were obtained. The umami taste intensity of each soy sauce sample was also quantitated by sensory evaluation and a projection to latent structure (PLS) regression analysis was conducted using the compounds' measurements and umami taste intensity data. Variable importance for the projection (VIP) value obtained via PLS was used for the estimation of the relevance for umami taste intensity. N-(1-Deoxyfructos-1-yl)glutamic acid (Fru-Glu) had the highest VIP value, and addition of Fru-Glu to soy sauce increased umami taste intensity better than glutamic acid at the same concentration as confirmed by sensory evaluation. This study showed that the combination of metabolic profiling approach and sensory evaluation can be used effectively to determine compounds related to taste.

Original languageEnglish
Pages (from-to)7317-7322
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number29
Publication statusPublished - Jul 23 2014
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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