Effects on Thresholds for Sweet and Umami Tastants in Soy Sauce

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  • 醤油中における呈味成分の閾値に関する検討
  • ショウユチュウ ニ オケル テイミ セイブン ノ イキチ ニ カンスル ケントウ

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Abstract

The lowest amount of stimulus to trigger a sensation is called a threshold. Although previous studies have demonstrated thresholds of various tastants, most of them were measured in a simple water solution. In this study, we measured absolute thresholds of sweet (glucose, sucrose, high-fructose corn syrup (HFCS-55), and mirin) and umami (monosodium glutamate (MSG) and nucleotides) tastants in soy sauce as a complex solution system. The thresholds for glucose and MSG were 1.8% and 1.9% in soy sauce, which were 3.2- and 73-fold more than those obtained in water solution, respectively. These results suggest that the appropriate amount of tastant to add to soy sauce cannot be accurately estimated using a simple water solution. The relative concentrations of sweet tastant thresholds are as follows : glucose> HFCS-55> mirin> sucrose. The umami tastant threshold for MSG was 130-fold that for nucleotides. Thus, supplemented tastants appear to be more influential on thresholds when these components are not naturally found in soy sauce and when they are combined in a more complex mixture. We also showed that the difference in thresholds for glucose between soy sauce alone and soy sauce on tofu was 2.3-fold that for MSG. Therefore, consideration of the types of foods on which soy sauce is used is important when developing soy sauce supplemented with tastants.

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