Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd

Hanifah Nuryani Lioe; Ayano Kinjo; Shin Yasuda; Megumi Kuba-Miyara; Shinjiro Tachibana; Masaaki Yasuda

doi:10.1016/j.foodchem.2018.01.117

Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd

Food Chem. 2018 Jun 30:252:265-270. doi: 10.1016/j.foodchem.2018.01.117.

Authors

Hanifah Nuryani Lioe¹, Ayano Kinjo², Shin Yasuda³, Megumi Kuba-Miyara⁴, Shinjiro Tachibana⁵, Masaaki Yasuda⁶

Affiliations

¹ Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan; Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Darmaga, Bogor 16680, Indonesia. Electronic address: hanifahlioe@apps.ipb.ac.id.
² Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan.
³ Department of Bioscience, School of Agriculture, Tokai University, 9-1-1 Toroku, Higashi-ku, Kumamoto-city, Kumamoto 862-8652, Japan. Electronic address: shin.yasuda@agri.u-tokai.ac.jp.
⁴ Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan; School of Health Sciences, Faculty of Medicine, University of the Ryukyus, 207, Uehara, Nishihara-cho, Okinawa 903-0215, Japan. Electronic address: kubame93@med.u-ryukyu.ac.jp.
⁵ Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan. Electronic address: tachiban@agr.u-ryukyu.ac.jp.
⁶ Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan. Electronic address: yasuda@agr.u-ryukyu.ac.jp.

PMID: 29478540
DOI: 10.1016/j.foodchem.2018.01.117

Abstract

Tofuyo, a Japanese traditional food, is a fermented soybean curd manufactured in Okinawa region. Due to its original cheese-like flavor, the current study was designed to evaluate the sensory and chemical characteristics of three stepwise ultrafiltration fractions, using 10,000, 3000 and 500 Da membranes and further chromatographic fractions from tofuyo. The results showed that umami, sweet and salty were the characteristic tastes of all fractions, with umami intensity evaluated for the fraction with MW less than 500 Da (F-500) as the most prominent among the three fractions. Subsequent Sephadex G-25 SF fractions and RP-HPLC fractions were subjected to sensory and chemical analyses. The tastiest fraction contained sodium chloride, sugars, organic acids, umami and sweet free amino acids, at concentrations above their thresholds. The abundant presence of umami and sweet free amino acids with certain concentrations of sodium chloride and glucose might provide the typical savory taste of tofuyo.

Keywords: Fermented soybean curd; Glutamic acid; Taste dilution analysis; Tofuyo; Umami taste.

MeSH terms

Amino Acids / analysis
Chromatography, High Pressure Liquid
Fermented Foods / analysis*
Flavoring Agents / analysis
Humans
Japan
Molecular Weight
Sodium Chloride / analysis
Soy Foods / analysis*
Taste

Substances

Amino Acids
Flavoring Agents
Sodium Chloride