Presentation Details
| The Kokumi Taste Characteristic of Mayonnaise Is Due to Its Egg Yolk Content and the Length of Its Storage Period Mari Yoshida1, Yoshiko Tamura1, Takuya Yanagisawa1, Takumi Misaka2. 1Kewpie Corporation, Tokyo, Japan.2The University of Tokyo, Tokyo, Japan |
Abstract
Kokumi is a taste long cherished in Japanese cuisine, imparting depth and complexity. Japanese mayonnaise varieties containing more egg yolk are known to have pronounced kokumi. Recent studies have revealed that calcium-sensing receptors (CaSR) are involved in the sensing of kokumi substances. We previously conducted CaSR activity and sensory evaluations on molecular weight-fractionated mayonnaise extracts, demonstrating that low-molecular-weight peptides under 1000 Da contribute to kokumi flavor in mayonnaise. In this study, we prepared mayonnaise samples with different egg yolk contents and storage periods (6 and 10%, 35°C × 0 and 2 weeks; 14%, 35°C × 0, 2, 6, and 12 weeks). We evaluated the response of CaSR-expressing cells using a Ca²⁺ flux signaling assay. Gel filtration chromatography and quadrupole-Orbitrap hybrid mass spectrometry were performed to evaluate the yields and compositions of the low-molecular-weight peptides. All samples stored for ≥ 2 weeks activated CaSR in a concentration-dependent manner, and this activity was inhibited by the CaSR antagonist, NPS-2143. CaSR response values were positively correlated with egg yolk contents and storage periods. Similarly, low-molecular-weight peptide production were positively correlated with egg yolk contents and storage periods (p<0.001, r>0.90). A total of 474 mono- to tetrapeptides showed a positive correlation with CaSR response values (p<0.05, r >0.80). The results demonstrated that higher egg yolk contents and longer storage periods led to the generation of multiple low-molecular-weight peptides. These peptides activate CaSR, contributing to the kokumi characteristic of egg-yolk-type mayonnaise. Since kokumi have taste-enhancing effects, the use of egg-yolk-type mayonnaise may offer health benefits by reducing salt intake.
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