Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake
Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake
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DOI：
10.1007/s00726-012-1359-y
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发表时间：
2013-02-01
期刊：
影响因子：
3.5
通讯作者：
Oikawa, Tadao
中科院分区：
文献类型：
--
作者：
Okada, Kaori;Gogami, Yoshitaka;Oikawa, Tadao
我们对141瓶清酒进行了感官评价，并用主成分分析分析了d-氨基酸浓度与清酒口感的关系，得到了7个主成分(PC1-7)，解释了数据中总变异的100%。PC1解释了总变异的33.6%，与强烈的味道呈最正相关，与平衡的味道呈最负相关。PC2与甜味呈极显著正相关，与苦味和酸味呈极显著负相关，可解释总方差的54.4%。用“吉本酵母发酵剂”和“山海本”酿造的清酒PC1和PC2得分较高，与“Sokujo-moto”酿造的清酒相比，口感更浓郁。当浓度低于50mU时，d-ALA不影响PC1评分，但当d-ALA浓度大于100mU时，所有SAES都显示出较高的PC1评分。d-Asp和d-Glu浓度与PC1相似，影响口感的d-Asp和d-Glu阈值浓度分别为33.8和33.3mU M。清酒中存在的某些细菌，特别是乳酸菌，在储存过程中会产生d-丙氨酸、d-天冬氨酸和d-谷氨酸，这些d-氨基酸会增加PC1评分，并产生强烈的味道(Nojun)。当添加d-丙氨酸和L-丙氨酸时，鲜味在感官评定中的价值增加，且d-丙氨酸的作用明显强于L-丙氨酸。添加50~5,000亩甲丙氨酸对酸奶的香气无明显影响。
We performed sensory evaluations on 141 bottles of sake and analyzed the relationship between the d-amino acid concentrations, and the taste of the sake using principal component analysis, which yielded seven principal components (PC1-7) that explained 100 % of the total variance in the data. PC1, which explains 33.6 % of the total variance, correlates most positively with strong taste and most negatively with balanced tastes. PC2, which explains 54.4 % of the total variance, correlates most positively with a sweet taste and most negatively with bitter and sour tastes. Sakes brewed with "Kimoto yeast starter" and "Yamahaimoto" had high scores for PC1 and PC2, and had strong taste in comparison with sakes brewed with "Sokujo-moto". When present at concentrations below 50 mu M, d-Ala did not affect the PC1 score, but all the sakes showed a high PC1 score, when the d-Ala was above 100 mu M. Similar observations were found for the d-Asp and d-Glu concentrations with regard to PC1, and the threshold concentrations of d-Asp and d-Glu that affected the taste were 33.8 and 33.3 mu M, respectively. Certain bacteria present in sake, especially lactic acid bacteria, produce d-Ala, d-Asp and d-Glu during storage, and these d-amino acids increased the PC1 score and produced a strong taste (Nojun). When d- and l-Ala were added to the sakes, the value for the umami taste in the sensory evaluation increased, with the effect of d-Ala being much stronger than that of l-Ala. The addition of 50-5,000 mu M dl-Ala did not effect on the aroma of the sakes at all.