Abstract
Organic base fractions of Soy Sauce were isolated by Amberlite IRC-50 column (pH 4.5), and identified with thin layer chromatography. 1) Organic base fractions obtained from Soy Sauce were about 18% of total nitrogen, of which major components were basic amino acids. 2) Phenylethylamine, tyramine, histamine, cadaverine and putrescine were identified. Besides those five amines, five ninhydrin positive spots (unidentified) were detected by thin layer chromatography. 3) By sensory tests, it was indicated that the organic base fractions contributed to the bitterness and astrigency in Soy Sauce.
