Egg-koji enhances the richness and umami taste of whole egg

Egg-koji, fermented eggs by koji-mold (Aspergillus oryzae, A. sojae, and A. luchuensis), contains various enzymes that are expected to change the flavor and components of eggs. Digestion of whole egg liquid with egg-koji resulted in an increase in amino acid content, aroma component and free fatty a...

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Bibliographic Details
Published inFood Science and Technology Research Vol. 30; no. 3; pp. 343 - 352
Main Authors Nakagawa, Takuro, Aki, Tsunehiro, Miyamoto, Tetsuya, Miki, Shouhei, Shidara, Hiroyuki, Yamashita, Hideyuki, Watanabe, Kenshi
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2024
Japan Science and Technology Agency
Subjects
Amino acids
Aroma compounds
Aspergillus oryzae
Bitter taste
egg
Eggs
Fatty acids
fermented food
Flavors
Koji
Saltiness
Taste
Triglycerides
Umami
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Summary:Egg-koji, fermented eggs by koji-mold (Aspergillus oryzae, A. sojae, and A. luchuensis), contains various enzymes that are expected to change the flavor and components of eggs. Digestion of whole egg liquid with egg-koji resulted in an increase in amino acid content, aroma component and free fatty acid formation, and a decrease in triacylglycerol level. Egg-koji AO101 (A. oryzae) increased the umami taste while maintaining its “egg flavor.” Egg-koji AS309 (A. sojae) showed reduced saltiness, which was considered to be because of the large amount of amino acids and aromatic ingredients masking the saltiness. Egg-koji AL434 (A. luchuensis) had a strong bitter taste, which was likely owing to the large amount of fatty acids. The characteristics of these strains are expected to lead to the development of various food products.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.FSTR-D-23-00202