ArticleFrontiers in nutrition2026
Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Garlic-flavored light soy sauce is a representative composite seasoning whose taste formation depends not only on fermentation-derived components in light soy sauce but also on the time-dependent transfer of garlic-derived taste substances. However, evidence regarding the dynamic migration of non-volatile taste-active compounds-particularly free amino acids (FAAs)-and their roles in taste formation during soaking remains limited. This study aimed to elucidate the time-dependent migration of garlic-derived FAAs during soaking and their contribution to taste formation, and to assess a practical soaking endpoint. Methods: Samples at different soaking times were evaluated using electronic tongue analysis and targeted FAA quantification. The soaking procedure was used to establish a controlled experimental model rather than to represent an industrial standard protocol. Taste activity values (TAVs) and orthogonal partial least squares-discriminant analysis (OPLS-DA) with variable importance in projection (VIP) values were used to identify key taste-active and discriminating amino acids and to assess a practical soaking endpoint. Results: Electronic tongue analysis showed that sourness and bitterness gradually decreased, whereas sweetness and umami exhibited an overall increasing trend with soaking time; the 30- and 40-day samples exhibited highly similar global taste profiles, indicating stabilization of the taste profile. A total of 16 FAAs were detected: total FAAs reached a maximum at day 20, whereas glutamic acid accumulated continuously and reached its highest level at day 30. TAV analysis indicated multiple taste-active amino acids, with glutamic acid making the greatest contribution, and OPLS-DA (VIP values) likewise highlighted glutamic acid among the discriminating variables. These taste shifts were consistent with the time-dependent migration and accumulation of garlic-derived taste-active FAAs, particularly glutamic acid. Conclusion: Under the tested conditions, glutamic acid is the key driver of umami enhancement and taste stabilization in the garlic-light soy sauce soaking system. A soaking period of approximately 30 days can be considered a practical soaking endpoint to achieve a relatively stable and reproducible taste profile, supporting process optimization and standardization of garlic-flavored light soy sauce.
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