Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Wang, Yueqi; Nie, Shi; Li, Chunsheng; Xiang, Huan; Zhao, Yongqiang; Chen, Shengjun; Li, Laihao; Wu, Yanyan

doi:10.3390/foods11070944

Cited by 20 publications

(4 citation statements)

References 43 publications

(45 reference statements)

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“…These peptides provide the taste background and enhance other tastes [ 31 ]. Some small peptides, such as glutamic-acid-containing peptides, also exhibit an umami taste [ 31 ], and peptides containing bitter amino acids, such as valine, leucine, and phenylalanine, exhibit bitterness [ 31 , 38 ]. In this study, moromi-2 showed the most intense umami taste, but there was no difference in bitterness between moromi samples ( Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Kim

Yim

et al. 2022

Molecules

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Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.

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Section: Resultsmentioning

confidence: 99%

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Kim

Yim

et al. 2022

Molecules

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“…Succinic acid, heptanoic acid, and hexadecanoic acid have a salty-bitter taste, fatty odor, and mildly sweet taste, respectively, giving the harmonious flavor of Yakju [47][48][49]. Traditional-Soju has only one unique metabolite, malonic acid (5), which increases the sourness of Traditional-Soju (Figure 5C) [50,51]. We assumed that Traditional-Soju contained relatively higher amount of malonic acid than rice wine since it might be condensed by distillation and/or originated from additives.…”

Section: Discussionmentioning

confidence: 99%

Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju

Tak,

Lee,

Yang

et al. 2024

Foods

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With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled metabolites in each product and compared their contents to identify alcoholic beverage type-specific metabolites. Thus, we figured out seven metabolites using receiver operating characteristic (ROC) curves. The results revealed that octadecanoic acid (limit of detection (LOD) to 168.72 mg/L), nonanoic acid (LOD to 112.54 mg/L), and octanoic acid (8.00 to 145.08 mg/L) in Takju; succinic acid (LOD to 1.90 mg/mL), heptanoic acid (LOD to 343.23 mg/L), and hexadecanoic acid (20.28 to 126.45 mg/L) in Yakju; and malonic acid (LOD to 19.13 mg/mL) in Traditional-Soju, with an area under the curve (AUC) > 0.7, are important metabolites that can distinguish the type of alcoholic beverage. Our results provide qualitative and quantitative metabolite information about Korean traditional alcoholic beverages that can be used by consumers and manufacturers.

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“…Flavor is determined by the taste and odor of the food. Taste is reflected by the binding of water-soluble taste-presenting substances to human taste receptors [19]. The unique electrical signals generated by these compounds enable us to discern different tastes.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study on the Quality of Large Yellow Croaker (Larimichthys crocea) of Different Sizes Cultured in Different Cage Systems

Wei,

Zheng,

Gao

et al. 2023

Aquaculture Research

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This study analyzed the quality of large yellow croaker (Larimichthys crocea) of different sizes cultured in farmed floating sea-cage (common cage, CC) or deep-water cage (DWC) models. The quality was assessed based on several factors: condition factors, ventral color, texture, protein and lipid content, and fatty acid composition. In addition, we analyzed and identified taste characteristics and volatile substances. The results showed that large yellow croaker cultured in DWC had a better body shape than CC with lower condition factors and higher body length-to-height ratio. The DWC cultured fish were yellower with lower lipid content than the CC cultured fish. The springiness of the flesh from fishes cultured in DWC was significantly higher than those cultured in CC. The level of immobilized water and n-3 polyunsaturated fatty acid was higher in DWC. The DWC culture model contributed to the sweetness, saltiness, and umami of the flesh. The flesh from DWC had a higher content of aldehydes, such as pentanal, heptanal, and hexanal. The results demonstrated that the DWC culture model is a better choice to improve the quality of large yellow croaker in terms of organoleptic properties, nutritional value, and taste.

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Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Cited by 20 publications

References 43 publications

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju

A Comparative Study on the Quality of Large Yellow Croaker (Larimichthys crocea) of Different Sizes Cultured in Different Cage Systems

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