Distribution of a kokumi peptide, ÃÂ³-Glu-Val-Gly, in various fermented foods andthe possibility of its contribution to the sensory quality of fermented foodsKuroda M1*, Miyamura N1, Mizukoshi T2, Miyano H2, Kouda T2 and Eto Y2
- *Corresponding Author:
- Kuroda M
Institute of Food Research & Technologies
Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku
Kawasaki, Kanagawa 210-8681, Japan
E-mail: [email protected]
Received date: September 30, 2015; Accepted date: November 02, 2015; Published date: November 05, 2015
Citation: Kuroda M, Miyamura N, Mizukoshi T, Miyano H, Kouda T, Eto Y (2015) Distribution of a Kokumi Peptide, -Glu-Val-Gly, in Various Fermented Foods and the Possibility of its Contribution to the Sensory Quality of Fermented Foods. Fermentol Techno 4:121. doi: 10.4172/2167-7972.1000121
Copyright: © 2015 Kuroda M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
A potent kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), was identified and quantified in various fermented foods using high performance liquid chromatography-tandem mass spectrometry (LC/MS/MS). This peptide was present in fermented seasoning such as fish sauces, soy sauces, and fermented shrimp pastes. Among the brewed alcoholic beverages, γ-Glu-Val-Gly was detected in beer. In addition, the content of γ-Glu-Val-Gly positively correlated with the quality grade of dark-colored soy sauce (correlation coefficient ρ=0.810, p<0.05). These results suggest that γ-Glu-Val-Gly is widely distributed in fermented foods and that the content of this peptide can be an indicator of sensory quality of fermented foods.