Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L

Annisa Istiqamah; Hanifah Nuryani Lioe; Dede Robiatul Adawiyah

doi:10.1016/j.foodchem.2018.06.131

Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L

Food Chem. 2019 Jan 1:270:338-343. doi: 10.1016/j.foodchem.2018.06.131. Epub 2018 Jun 27.

Authors

Annisa Istiqamah¹, Hanifah Nuryani Lioe², Dede Robiatul Adawiyah³

Affiliations

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
² Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia. Electronic address: hanifahlioe@apps.ipb.ac.id.
³ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia. Electronic address: dede_adawiyah@apps.ipb.ac.id.

PMID: 30174056
DOI: 10.1016/j.foodchem.2018.06.131

Abstract

Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.

Keywords: Asam sunti; Gel filtration chromatography; Taste dilution analysis; Ultrafiltration; Umami taste.

MeSH terms

Amino Acids / analysis*
Averrhoa / chemistry*
Fermentation
Fermented Foods / analysis*
Fruit
Glutamic Acid
Indonesia
Molecular Weight
Taste*

Substances

Amino Acids
Glutamic Acid