Soy sauce deepens the flavor of soup stocks, gives stir-fried rice its sweet-salty glaze and makes a plate of dumplings absolutely enjoyable. But what exactly makes this complex, salty, umami sauce so tasty? Now, researchers reporting in the Journal of Agricultural and Food Chemistry have discovered the proteins and other compounds that give soy sauce its distinctive flavors and they say that proteins and peptides help make it salty.
Click here for original story, Exploring soy sauce’s salt-enhancing peptides
Source: Phys.org