Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles

文献类型： 外文期刊

第一作者： Li, Chunlin

作者： Li, Chunlin;Sheng, Meiling;Rogers, Karyne M.;Nie, Jing;Shao, Shengzhi;Yuan, Yuwei;Zhang, Menglin;Xiao, Jianbo;Li, Chunlin;Zhang, Menglin;Rogers, Karyne M.;Nie, Jing;Shao, Shengzhi;Yuan, Yuwei;Li, Chunlin;Zhang, Menglin;Rogers, Karyne M.;Nie, Jing;Shao, Shengzhi;Yuan, Yuwei;Sheng, Meiling;Rogers, Karyne M.

作者机构：

关键词： Soy sauce; Monosodium glutamate; Carbon isotope; Nitrogen isotope; Amino acids; Similarity method; Fraudulent labeling; Authenticity

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2024 年 461 卷

页码：

收录情况： SCI

摘要： Seasonings such as naturally fermented soy sauce without added monosodium glutamate (MSG), are currently a growth market in China. However, fraudulent and mislabeled zero-added MSG soy sauce may cause a risk of excessive MSG intake, increasing food safety issues for consumers. This study investigates stable carbon and nitrogen isotopes and 16 amino acids in typical Chinese in-market soy sauces and uses a similarity method to establish criteria to authenticate MSG addition claims. Results reveal most zero-added MSG soy sauces had lower delta C-13 values (-25.2 parts per thousand to -17.7 parts per thousand) and glutamic acid concentrations (8.97 mg mL(-1) to 34.76 mg mL(-1)), and higher delta N-15 values (-0.27 parts per thousand +0.95 parts per thousand) and other amino acid concentrations than added-MSG labeled samples. A combined approach, using isotopes, amino acids, similarity coefficients and uncertainty values, was evaluated to rapidly and accurately identify zero-added MSG soy sauces from MSG containing counterparts.

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