Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Wang, Yueqi; Li, Chunsheng; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Wu, Yanyan; Zhao, Yongqiang; Wang, Jinxu; Wei, Ya; Yang, Daqiao

doi:10.1016/j.foodchem.2019.05.043

Cited by 104 publications

(44 citation statements)

References 35 publications

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“…Small peptides, free amino acids and free fatty acids are probably responsible for the characteristic flavor of fish sauce. [3][4][5][6] Traditional fish sauce has a subtle flavor with prominent umami and salty taste; the type and quantity of flavoring substances differ according to region and processes used. [2][3][4][5] Therefore, the types and amounts of flavor substances such as umami peptides in the fish sauce of southern and northern China will differ because of regional differences.…”

Section: Introductionmentioning

confidence: 99%

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Zhu

Luan

et al. 2020

J Sci Food Agric

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BACKGROUND: Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS: Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION: For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce.

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Section: Introductionmentioning

confidence: 99%

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Zhu

Luan

et al. 2020

J Sci Food Agric

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“…ese values are higher than the FDA's allowable threshold. e histamine content in traditional fish sauce in Vietnam is quite similar to other countries in the region, such as ailand [12,14], Malaysia [15], and China [11]. In fact, in the past, people in Asian countries have used traditional fish sauce with high levels of histamine content.…”

Section: Application To Real Samplesmentioning

confidence: 65%

“…Fish sauce, a fundamental ingredient used in many Southeast Asian dishes, a dipping condiment, is gradually gaining popularity worldwide [10]. Fish sauce is a clear brown liquid produced by spontaneous fermentation of diverse fish such as anchovies, sardines, and menhaden [11]. ese fishes typically possess high levels of free histidine and other amino acids.…”

Section: Introductionmentioning

confidence: 99%

“…Besides, another important issue is that traditional Vietnamese fish sauce often encounters technical barriers with some international quality standards, such as histamine level [16]. Currently, histamine has been detected by many methods, such as electrophoretic [17], thin layer chromatography [18], nuclear magnetic resonance (NMR) [19], photoluminescence CdTe quantum dots [20], colorimetry [21,22], enhanced Raman spectroscopy (SERS) [23], electrochemical [24], nanogold particles (AuNPs) [25], HLPC-UV [14,25,26], LCMS/MS [26], UHPLC-Q/TOF-MS [11], or UHPLC-MS/ MS [27]. Presently, the standard procedure for histamine analysis by UPLC-MS/MS has not been officially announced in Vietnam.…”

Section: Introductionmentioning

confidence: 99%

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Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS

Tran

Nguyen²,

Pham³

2020

International Journal of Analytical Chemistry

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A selective, sensitive, and rapid method by using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of histamine in fish and fish sauce was developed. The optimal conditions of liquid chromatographic separation and mass spectroscopy of histamine have also been investigated. The linear ranges of the method were 20.0 ÷ 1000 ng/mL, and the corresponding correlation coefficient was 0.9993. Mean recoveries of the analyte at three spike levels (low, medium, and high) were within the range of 98.5% ÷ 102.5% (n = 7). The limit of detection (LOD) and limit of quantification (LOQ) values were 3.83 and 11.50 ng/mL for the fish sauce sample and 4.71 and 14.12 ng/mL for the fish sample, respectively. The influence of the matrix effect on the accuracy, repeatability, and recovery of the method was negligible. The recommended method was applied to determine the content of this substance in 21 fish sauce samples and 4 kinds of fish samples, which were collected from Ho Chi Minh City, Vietnam, in 2019.

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“…ical regions such as l-asparagine (ID: 1190), pipecolic acid (ID: 1075), n-acetylornithine (ID: 3594), glutamic acid (ID: 1819), aspartic acid (ID: 1201), n-acetyl-l-glutamate 5semialdehyde (ID: 3392), 2′-deoxymugineic acid (ID: 7536), o-(n-acetyl-alpha-d-galactosaminyl)-l-serine (ID: 6794), citrulline (ID: 4021), and tetrahydrofolic acid (ID: 9568). Second, most studies have shown that AADs play an important role in the taste characteristics of tea: glutamic acid (ID: 1819) and aspartic acid (ID: 1201) have umami characteristics(Wang et al, 2019), while l-phenylalanine and 2′-deoxymugineic acid (ID: 7536) have bitterness characteristics(Scharbert & Hofmann, 2005;L. Zhang et al, 2019).…”

mentioning

confidence: 99%

Quality chemical analysis of crush–tear–curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS

Wang

et al. 2021

Journal of Food Science

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Crush-tear-curl (CTC) black tea is a popular beverage, owing to its unique taste characteristics and health benefits. However, differences in the taste quality and chemical profiles of CTC black tea from different geographical regions remain unclear. In this study, 28 CTC black tea samples were collected from six geographical regions and analyzed using electronic tongue and ultrahigh performance liquid chromatography-Orbitrap-mass spectroscopy. The e-tongue analysis indicated that each region's CTC black tea has its own relatively prominent taste characteristics: Sri Lanka (more umami and astringent), North India (more umami), China (more sweetness and astringent), South India (moderate umami and sweetness), and Kenya (moderate umami and astringent). Based on multivariate statistical analysis, 78 metabolites were tentatively identified and used as potential markers for CTC black tea of different origins, mainly including amino acids, flavone/flavonol glycosides, and pigments. Different metabolites, which contributed to the taste characteristics of CTC black tea, were clarified by partial least squares regression correlation analysis. Our findings may serve as useful references for future studies on origin traceability and quality characteristic determination of CTC black teas. Practical Application: This study provides useful references for future studies on the origin traceability and taste characteristic determination of CTC black teas from different geographical regions.

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Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Cited by 104 publications

References 35 publications

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS

Quality chemical analysis of crush–tear–curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS

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