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

Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese... •Low molecular weight fraction (less than 500 Da) contributed to the taste of tofuyo.•Umami fraction contained not only free l-glutamate and NaCl but also other amino acids and sugars.•Isolation by HPLC linked to TDA showed a key role of umami and sweet free amino acids. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

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

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.117
Publisher site
See Article on Publisher Site

Abstract

•Low molecular weight fraction (less than 500 Da) contributed to the taste of tofuyo.•Umami fraction contained not only free l-glutamate and NaCl but also other amino acids and sugars.•Isolation by HPLC linked to TDA showed a key role of umami and sweet free amino acids.

Journal

Food ChemistryElsevier

Published: Jun 30, 2018

References

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