Analysis of taste components in liquid released from salt-pickled suguki : a comparison with salt-pickled giant turnips

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  • Kondoh Takashi
    AJINOMOTO Integrative Research for Advanced Dieting, Graduate School of Agriculture, Kyoto University
  • 中村 和弘
    京都大学・生命科学系キャリアパス形成ユニット

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  • すぐき汁の味成分分析 : かぶら汁との比較
  • スグ キ ジル ノ アジ セイブン ブンセキ : カ ブラシル ト ノ ヒカク

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Abstract

Taste components in liquid released from salt-pickled suguki (Brassica rapa var. neosuguki; a traditional vegetable in Kyoto, Japan) were analyzed to clarify why the liquid is tasty. The liquid contained an approximately 4-fold higher amount of glutamate (an umami substance) than that in kelp dashi (broth) or other kinds of dashi. However, the liquid from salt-pickled giant turnips (Brassica rapa; omi-kabura) as a control also contained a comparable amount of glutamate to that from pickled suguki, suggesting that components other than glutamate would differentiate the palatability between liquids from pickled suguki and pickled turnips. Compared with pickled turnip liquid, pickled suguki liquid contained significantly higher amounts of sweet amino acids, total amino acids, lactate and minerals such as Ca, Mg, Fe, and inorganic phosphorus. Stimulation of gustatory sweet and sour receptors and extracellular calcium-sensing receptors by these components may produce the well-balanced sweetness, sourness and kokumi of pickled suguki liquid.

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