Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

中文翻译：

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不同原料生产的类似酱油调味料的成分分析。

酱油是日本传统的鲜味调味料，通常由大豆，小麦和盐水制成。最近开发出了由米，豌豆等其他原料制成的酱油状调味料。但是，尚未评估酱油状调味料的口味取决于原料的差异。基于GC / MS的成分分析和配对比较测试，用于研究原料对五种谷物类和四种豆类酱油类调味料中调味成分和鲜味的影响。在主成分（PC）分析中，基于谷物的样品和基于豆类的样品沿PC1轴分离（占总方差的48.1％）。基于谷类的样品具有较高的糖含量，基于豆类的样品具有较高的氨基酸含量。此外，样品类型之间的鲜味强度也存在差异。这是首次对由不同原料制成的各种酱油状调味料的特征化合物和鲜味进行详细的代谢组学研究。