Discovery and Identification of Tastants and Taste-Modulating N -Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach.
Peter ChristaAndreas DunkelAlin KraussTimo D StarkCorinna DawidThomas Frank HofmannPublished in: Journal of agricultural and food chemistry (2022)
Sensory-guided fractionation by means of ultrafiltration and gel permeation chromatography followed by high-performance liquid chromatography, synthesis, liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantitation, and taste re-engineering experiments revealed taste-active and taste-enhancing compounds contributing to the umami, mouthful and complex taste profile of the fermented Korean dish, kimchi. Besides basic taste-active compounds, in particular, various N -acylated amino acids deriving from succinic acid and lactic acid imparted taste-modulating properties in food matrices. Taste threshold concentrations were determined to evaluate intrinsic and modulating effects. Quantitation of N -acylated amino acids in kimchi following synthesis revealed the presence of numerous derivatives showing taste-active properties. Sensory evaluation including recombination and partial addition experiments highlighted that both the N -lactoyl- and the N -succinoyl amino acid derivatives contribute to increasing the fullness, volume, and complexity of food matrices, whereas the latter directly contributes to the overall taste of kimchi in natural concentrations.
Keyphrases
- amino acid
- liquid chromatography tandem mass spectrometry
- high performance liquid chromatography
- mass spectrometry
- lactic acid
- simultaneous determination
- tandem mass spectrometry
- solid phase extraction
- ms ms
- signaling pathway
- risk assessment
- oxidative stress
- high throughput
- dna repair
- structure activity relationship