Taste effects of oligopeptides in a Vietnamese fish sauce
Jung-Nim Park, Keishi Ishida, Takehiko Watanabe, KEN-ICHI ENDOH, Katsuko Watanabe, Masahiro Murakami +1 more
Fisheries Science
Abstract
A Vietnamese fish sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the fish sauce, and increased several flavor characteristics including continuity, first taste and aftertaste. Thus, it is apparent that large amounts of peptides produced during the long-term fermentation of fish sauce are responsible for the complicated taste of the sauce. From each fraction, 17 peptides in total were isolated and determined for their amino acid sequences. These di-, tri- and tetra-peptides synthesized by solid- or liquid-phase method gave any one of bitter, sour, umami taste, or practically no taste in the absence of salt. In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes. Other than these 17 peptides, there existed many other kinds of peptides in the fish sauce. Thus, these peptides are thought to contribute to the overall taste of the fish sauce.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
oligopeptides enhance sweetness, umami, sourness, bitterness
“The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the fish sauce”
di-, tri-, and tetra-peptides show sweet and umami tastes
“In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes”
peptides contribute to overall taste
“these peptides are thought to contribute to the overall taste of the fish sauce”