Discovery and Identification of Tastants and Taste-Modulating <i>N</i>-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach
Peter Christa, Andreas Dunkel, Alin Krauss, Timo D. Stark, Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry
Abstract
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 <i>N</i>-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 <i>N</i>-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 <i>N</i>-lactoyl- and the <i>N</i>-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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
N-lactoyl- and N-succinoyl amino acid derivatives contribute to increasing the fullness, volume, and complexity of food matrices
“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, volum...”
N-acylated amino acids contribute to umami, mouthful and complex taste profile of 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.”