Analysis of Maillard reaction products contributed to Koku taste

2015 Fiscal Year Final Research Report

• Project/Area Number: 25450184
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Meiji University
• Principal Investigator: Hayase Fumitaka 明治大学, 農学部, 教授 (80105246)
• Co-Investigator(Kenkyū-buntansha): WATANABE Hirohito 明治大学, 農学部, 教授 (20270895)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: メイラード反応 / メラノイジン / コク / ピロロピロール

Outline of Final Research Achievements

We analyzed cooked flavor in seasoning soy sauce (SS) and found some odorants contributing to the Koku taste of SS by sensory evaluation. Methonal, L-(-)-ethyl lactate, 4-ethyl-2-methoxyphenol were contributed to Koku taste. On the other hand, we proposed that yellow, blue, and red pigments involved in pyrrolopyrrole ring would be key intermediate in melanoidin formation from reducing sugar and amine reaction systems. Model melanoidins and melanoidins in soy bean paste called Hacho miso were contributed to Koku taste. Furthermore, we obtained anti-pyrrolopyrrole- antibody recognized model melanoidin and browned foods, indicating that pyrrolopyrrole structure contain in melanoidin molecules and the structure meight be contributed to the enhance of Koku taste.

Free Research Field

農学