{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T05:52:23Z","timestamp":1792129943175,"version":"4.4.0"},"reference-count":38,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2024,7,16]],"date-time":"2024-07-16T00:00:00Z","timestamp":1721088000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Open Project Program of Key Laboratory of Condiment Supervision Technology for State Market Regulation","award":["KLCST-2022-01"],"award-info":[{"award-number":["KLCST-2022-01"]}]},{"name":"Open Project Program of Key Laboratory of Condiment Supervision Technology for State Market Regulation","award":["CSTB2022TIAD-GPX0025"],"award-info":[{"award-number":["CSTB2022TIAD-GPX0025"]}]},{"name":"Chongqing Technical Innovation and Application Development Special General Project","award":["KLCST-2022-01"],"award-info":[{"award-number":["KLCST-2022-01"]}]},{"name":"Chongqing Technical Innovation and Application Development Special General Project","award":["CSTB2022TIAD-GPX0025"],"award-info":[{"award-number":["CSTB2022TIAD-GPX0025"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization\u2013time of flight mass spectrometry (MALDI\u2212TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD\u221216 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS\u221260%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS\u221260% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with m\/z at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.<\/jats:p>","DOI":"10.3390\/foods13142242","type":"journal-article","created":{"date-parts":[[2024,7,17]],"date-time":"2024-07-17T08:48:29Z","timestamp":1721206109000},"page":"2242","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI\u2212TOF MS"],"prefix":"10.3390","volume":"13","author":[{"given":"Ting","family":"Cai","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nan","family":"Hai","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhi","family":"Feng","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhipeng","family":"Yu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huan","family":"Liu","sequence":"additional","affiliation":[{"name":"Chongqing Institute for Food and Drug Control, Chongqing 401121, China"},{"name":"Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5298-3537","authenticated-orcid":false,"given":"Long","family":"Ding","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"124928.1","DOI":"10.1016\/j.foodchem.2019.05.202","article-title":"Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation","volume":"298","author":"Gao","year":"2019","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1111\/j.1750-3841.2010.01529.x","article-title":"Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation","volume":"75","author":"Lioe","year":"2010","journal-title":"J. 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