Table 2. Taste-Active Non-volatile Compounds Reported in Different Types of Soy Sauces in the Literaturea.
| Compound(s) | Taste Attributes | Soy Sauce Type | Technique | Refs |
|---|---|---|---|---|
| Free Amino Acids | ||||
| Asp | umami | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Glu | umami | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Ser | sweet | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Pro | sweet | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Gly | sweet | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Thr | sweet | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Ala | sweet | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Val | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Met | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Ile | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Phe | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Lys | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Leu | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Arg | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| His | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Tyr | bitter | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| Trp | bitter | Chinese/raw soy sauce | HPLC-DAD | (1) |
| Peptides | ||||
| Cys-Cys | non-taste | Chinese/HLFSS, LSFSS | HPLC-DAD | (28) |
| γ-Glu-Val-Gly | kokumi | Japanese/Koikuchi, usukuchi, shiro | HPLC-MS/MS | (90) |
| Synthetic Peptides | ||||
| ALPEEV | sour, astringent | Chinese/LSFSS | UPLC-MS/MS | (33) |
| LPEEV | sour, sweet, umami, astringent | Chinese/LSFSS | UPLC-MS/MS | (33) |
| AQALQAQA | sweet, umami, astringent | Chinese/LSFSS | UPLC-MS/MS | (33) |
| EQQQQ | sour, salty, umami, astringent | Chinese/LSFSS | UPLC-MS/MS | (33) |
| EAGIQ | sour, sweet, salty, astringent | Chinese/LSFSS | UPLC-MS/MS | (33) |
| Nucleotides | ||||
| 5′-GMP | umami enhancement | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| 5′-IMP | umami enhancement | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| 5′-AMP | umami enhancement (weak) | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| Free Fatty Acids | ||||
| C16:0 | not tested | Chinese koji | GC-MS | (43) |
| C18:2 | not tested | Chinese koji | GC-MS | (43) |
| C18:1 | not tested | Chinese koji | GC-MS | (43) |
| C18:3 | not tested | Chinese koji | GC-MS | (43) |
| C18:0 | not tested | Chinese koji | GC-MS | (43) |
| Neutral Lipids | ||||
| C16:0 | not tested | Chinese koji | GC-MS | (43) |
| C18:2 | not tested | Chinese koji | GC-MS | (43) |
| C18:1 | not tested | Chinese koji | GC-MS | (43) |
| C18:3 | not tested | Chinese koji | GC-MS | (43) |
| C18:0 | not tested | Chinese koji | GC-MS | (43) |
| Phospholipids | ||||
| C16:0 | not tested | Chinese koji | GC-MS | (43) |
| C18:2 | not tested | Chinese koji | GC-MS | (43) |
| C18:1 | not tested | Chinese koji | GC-MS | (43) |
| C18:3 | not tested | Chinese koji | GC-MS | (43) |
| C18:0 | not tested | Chinese koji | GC-MS | (43) |
| Organic Acids | ||||
| oxalic acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| tartaric acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| malic acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| lactic acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| acetic acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| pyroglutamic acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| succinic acid | sour | Chinese/HLFSS, LSFSS | UPLC-DAD | (28) |
| Polyphenols | ||||
| daidzein | not tested | Taiwanese/Chinese | RP-HPLC-UV/DAD | (27, 46) |
| daidzin | not tested | Chinese | RP-HPLC-UV/DAD | (46) |
| genistein | not tested | Taiwanese/Chinese | RP-HPLC-UV/DAD | (27, 46) |
| genistin | not tested | Taiwanese/Chinese | RP-HPLC-UV/DAD | (27, 46) |
| glycitein | not tested | Chinese | RP-HPLC-UV/DAD | (46) |
| sinapic acid | not tested | Japanese/Kouikuchi | RP-HPLC-UV/DAD | (47) |
| ferulic acid | not tested | Japanese/Kouikuchi | RP-HPLC-UV/DAD | (47) |
| vanillic acid | not tested | Japanese/Kouikuchi | RP-HPLC-UV/DAD | (47) |
| syringic acid | not tested | Japanese/Kouikuchi | RP-HPLC-UV/DAD | (47) |
| Others | ||||
| lovastatin | not tested | Taiwanese | RP-HPLC-UV/DAD | (27) |
| GABA | not tested | Taiwanese | RP-HPLC-UV/DAD | (27) |
| ergothioneine | not tested | Taiwanese | RP-HPLC-UV/DAD | (27) |
a
Compounds which have been reported to be linked to taste attributes have been considered here, including free fatty acids, neutral lipids, phospholipids, polyphenols, and others. The type of soy sauce used in the study as well as the techniques employed are shown.