Metabolite and Sensory Differences of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Significance of the Topic

This study addresses the diversification of soy-sauce-like seasonings by examining how different raw materials influence their chemical profiles and sensory properties. Traditional soy sauce is prized for its umami taste and typically produced from soybeans, wheat, and salt water. Expanding the range of raw materials to include grains and legumes offers opportunities for novel flavors and product differentiation.

Objectives and Study Overview

The paper compares nine soy-sauce-like seasonings made from single grains (rice, foxtail millet, barnyard millet, millet, quinoa) and single beans (broad bean, black bean, pea, soybean/wheat). The study combines GC-MS–based metabolite profiling with sensory paired-comparison tests to evaluate how raw material selection affects component composition and umami intensity.

Used Methodology and Instrumentation

Samples were diluted tenfold with ultrapure water, spiked with ribitol as an internal standard, lyophilized, then derivatized by oximation (methoxyamine hydrochloride, 30 °C, 90 min) and silylation (MSTFA, 37 °C, 30 min). Derivatized extracts were analyzed on a Shimadzu GCMS-QP2010 Ultra system. A total of 133 hydrophilic metabolites were annotated and subjected to principal component analysis (PCA). Sensory evaluation used paired comparisons to assess umami and sweetness.

• Gas chromatograph–mass spectrometer: Shimadzu GCMS-QP2010 Ultra
• Column: InertCap 5 MS/NP, 30 m × 0.25 mm, 0.25 µm film
• Injection: 1 µL split 25:1 at 230 °C
• Carrier gas: Helium at 1.12 mL/min
• Oven program: 80 °C hold 2 min, ramp 15 °C/min to 330 °C, hold 6 min
• Interface temperature: 250 °C; ion source: 200 °C; EI, m/z 85–500

Main Results and Discussion

PCA revealed clear separation along PC1 (48.1 % variance): grain-based seasonings were enriched in saccharides (glucose, trehalose), while bean-based samples contained higher levels of amino acids (glutamic acid, branched-chain amino acids, alanine). Sensory tests showed bean-based products had significantly stronger umami perception; sweetness did not differ markedly between groups. These findings indicate that the carbohydrate versus protein content of raw materials dictates both metabolite profiles and umami intensity.

Benefits and Practical Applications

The integrated metabolomics and sensory approach enables food scientists and manufacturers to select raw materials strategically to achieve desired flavor characteristics. Tailored soy-sauce-like seasonings can be developed for specialty markets, quality control protocols, and novel culinary applications.

Future Trends and Potential Applications

Future work may combine high-throughput metabolite profiling with machine learning to predict flavor outcomes, explore underutilized grains and pulses, and optimize fermentation processes in real time. Applications may extend to personalized nutrition, clean-label products, and flavor enhancement in plant-based food systems.

Conclusion

This first detailed metabolomics analysis of varied soy-sauce-like seasonings demonstrates that raw material choice profoundly impacts metabolite composition and umami perception. Grain-based seasonings are saccharide-rich, whereas legume-based ones are amino acid-rich and deliver stronger umami, guiding targeted product development.

Reference

Yamana T., Taniguchi T., Nakahara T., Ito Y., Okochi N., Putri S. P., Fukusaki E. Component Profiling of Soy Sauce-like Seasoning Produced from Different Raw Materials. Metabolites. 2020;10(4):134. doi:10.3390/metabo10040137