Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed
Moerdijk-Poortvliet, T.C.W.; de Jong, D.L.C.; Fremouw, R.; de Reu, S.; de Winter, J.M.; Timmermans, K.; Mol, G.; Reuter, N.; Derksen, G.C.H. (2022). Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed. Food Chemistry 370: 131352. https://dx.doi.org/10.1016/j.foodchem.2021.131352 In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, more |   |
| Author keywords | Macroalgae; Taste profiling; Equivalent umami concentration; Mouth emulating extraction; Food acceptance |
| Authors | | Top | - Moerdijk-Poortvliet, T.C.W., more
- de Jong, D.L.C.
- Fremouw, R.
| - de Reu, S.
- de Winter, J.M.
- Timmermans, K., more
| - Mol, G.
- Reuter, N.
- Derksen, G.C.H., more
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| Abstract | Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode HPLC respectively. Of multiple mouth emulating solvents, extracting in Milli-Q at 35 °C was found most suitable. This method showed good linearity (R2 > 0.9996), resolution (Rs ≥ 1.5) and picomole detection limits, and was successfully applied to determine the Equivalent Umami Concentration (EUC) and Taste Activity Values (TAV) of seven Dutch seaweed species. Phaeophyceae showedthe highest EUC, followed by Chlorophyceae and Rhodophyceae (≈ 9.5, 3.7 and 1.1 g/100 g respectively). Glutamic acid always exceeded the TAV, while other umami compounds were species specific. Our method can accurately predict umami intensity and therefore contributes towards species selection for the European palette.
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