Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

摘要

Mung bean sprouts have gained the interests of consumers owing to their umami taste and high nutritional value. In this work, high-performance liquid chromatography and liquid chromatography quadrupole time-of- flight mass spectrometry were employed to investigate the taste components of three seasonings prepared via stir frying, enzymatic hydrolysis, and thermal reaction. The results indicated that enzymatic hydrolysis released taste compounds from raw materials more effectively than high-temperature stir frying. The thermal reaction improved the fraction of umami components in the enzymatic hydrolysate, which resulted in the highest equivalent umami concentration and improved the taste contributions of glutamic acid, inosine 5'-monophosphate, and guanosine 5'-monophosphate disodium salt hydrate. Total of 26 peptides were identified, including Ala-Met, Ala-Asp, Glu-Asp, Glu-Ala-Glu, Ala-Pro-Ser, Ala-Glu, Ser-Ala-Ser, Ser-Asp-Ala, His-Ile, Asp-Val, Ala-Asp, Glu-Ala-Ala-Ala, Gly-Ala-Glu-Asp-Gly-Gly, Ala-Glu-Ser, Glu-Ser-Asp-Val-Ala, Ser-Ser-Ser-His-Phe, Gly-Asp-Cys-Ser-Asp-Asp, Ala-Ala-Lys, Ala-Ser-Tyr, Ser-Ala-Met-Gly, Glu-Ser-Asp-Val-Ala, Thr-Ser-Ser-Ala-Ile-Ser, Ser-Gly-His-Glu-Asp-Glu, Ile-His-Glu-Ala, Ser-Arg-Ser, and Ser-Ala-His-Pro-Gly-Thr. The sweet and umami amino acids were the main residues of the N-terminus positions of peptides. Double and triple continuous umami amino acid sequences could also be important for the umami taste of peptides.