The formation of umami taste of pickled vegetables
time：2020-05-30 10:01:34 Pageviews：80
The formation of umami taste of pickled vegetables
The main source of umami taste of vegetable pickled products is sodium glutamate produced by the action of glutamic acid and salt. The chemical reaction formula is as follows: HOOCCH2CH2CH(NH2)COoH+NaCl→NaOOCCH2CH2CH(NH2)COOH+HCI.
Vegetable pickled products not only contain glutamic acid, but also many other amino acids, such as aspartic acid. These amino acids can generate the corresponding salt, so the umami taste of pickled products far exceeds the simple umami taste of sodium glutamate, but is the result of the synthesis of multiple flavor substances. The trace amount of lactic acid generated by the hydrolysis of certain amino acids (such as aminopropionic acid) during lactic acid fermentation can also impart a certain umami taste to the product itself.
