Study On The Basic Tastes And Taste Compounds In Water-soluble Extract Of Sufu

Sufu is a traditional soybean fermented food which is welcomed in Chinese people. The taste of sufu is unique and delicious. On the one hand, there are many dissertations concentrated on the technique, microbiology, and enzyme; on the other hand, it's difficult to find paper majored on the taste of sufu. The object of this study is to analysis the taste and the taste compound of sufu. The research is designed as other fermented food, such as cheese and donejiang. There are 3 parts in this study: sensory analysis, determination of physico-chemical content, and analysis of biochemical compounds.Firstly, taste compounds were extracted from six kind of sufu.Secondly, grade-test was taken to evaluate the basic tastes in sufu. Differences were found in intensity and predominance of individual tastes in six kind of sufu.In this study, saltiness and umami tastes predominated in sufu , and may be directly related to particular taste compounds (NaCl for saltiness; GluNa and AspNa for umami taste).Umami taste may also be directly related to umami peptides. Next, astringency that may be directly related to the presence of phenolics was moderately present. There were also slight notes of bitterness. Val at higher concentrations than their respective reported thresholds in six kind of sufu, and there are still other bitter amino acids: Phe, His, He, Lys at higher concentrations than thresholds but not in all six kind of sufu, these amino acids were mainly concerned with the taste of bitter. Bitter may also related to peptides which are hydrophobic. The taste of sweet and sour are not dominant in sufu, they may be related to Ala, Glu and Asp.Thirdly, 7S and 11S constituents of soybean protein were degraded in salt pehtzi. The DH of peptide in WSE is 30%-60%, APL is 2-4. The peptide in sufu is continued distribution and many of them have lower molecular weight than 1350Da. And most of peptides in WSE of sufu are hydrophobic.