Research progress of umami substances in soy sauce and their detection methods
Soy sauce is very popular in China because of its unique freshening effect. In this paper, using the umami substances in soy sauce as the research object, the various umami substances contained in soy sauce such as amino acids, nucleotides, umami peptides and organic acids were summarized, and their...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-7.pdf |
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| author | WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping |
| author_facet | WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping |
| author_sort | WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping |
| collection | DOAJ |
| description | Soy sauce is very popular in China because of its unique freshening effect. In this paper, using the umami substances in soy sauce as the research object, the various umami substances contained in soy sauce such as amino acids, nucleotides, umami peptides and organic acids were summarized, and their detection methods were summarized. Meanwhile, the current evaluation methods of umami substances at home and abroad were summarized, in order to combine the detection and evaluation methods of umami substances and provide references for further research on umami substances in soy sauce. |
| format | Article |
| id | doaj-art-fb0bd539dd9a4baabc1cea97b1ebbe84 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-fb0bd539dd9a4baabc1cea97b1ebbe842025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-08-0143871210.11882/j.issn.0254-5071.2024.08.002Research progress of umami substances in soy sauce and their detection methodsWANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping0Beijing Institute of Food Science, Beijing 100068, ChinaSoy sauce is very popular in China because of its unique freshening effect. In this paper, using the umami substances in soy sauce as the research object, the various umami substances contained in soy sauce such as amino acids, nucleotides, umami peptides and organic acids were summarized, and their detection methods were summarized. Meanwhile, the current evaluation methods of umami substances at home and abroad were summarized, in order to combine the detection and evaluation methods of umami substances and provide references for further research on umami substances in soy sauce.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-7.pdfsoy sauce|umami substance|detection method|umami evaluation method |
| spellingShingle | WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping Research progress of umami substances in soy sauce and their detection methods Zhongguo niangzao soy sauce|umami substance|detection method|umami evaluation method |
| title | Research progress of umami substances in soy sauce and their detection methods |
| title_full | Research progress of umami substances in soy sauce and their detection methods |
| title_fullStr | Research progress of umami substances in soy sauce and their detection methods |
| title_full_unstemmed | Research progress of umami substances in soy sauce and their detection methods |
| title_short | Research progress of umami substances in soy sauce and their detection methods |
| title_sort | research progress of umami substances in soy sauce and their detection methods |
| topic | soy sauce|umami substance|detection method|umami evaluation method |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-7.pdf |
| work_keys_str_mv | AT wangzhenchenchaojixiaomengrennanzhaowentaowangjiangyueliuxinyiguowenping researchprogressofumamisubstancesinsoysauceandtheirdetectionmethods |