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

Istiqamah, Annisa; Lioe, Hanifah Nuryani; Adawiyah, Dede Robiatul.
Food Chem; 270: 338-343, 2019 Jan 01.
Article in En | MEDLINE | ID: mdl-30174056


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.