Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach

Abstract

Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino acids, organic acids, and inorganic ions, the presence of taste-modulating quaternary ammonium compounds and opines in highly taste-active fractions. In order to recreate the taste of dried scallops, two independent quantitation approaches were applied and compared. The first approach used multiple targeted UHPLC−MS/MS and high-performance ion chromatography methods. Besides already established quantitation methods for basic taste compounds, a new HILIC-UHPLC−MS/MS MRM method for the quantitation of chromatographically challenging opines, using synthesized stable isotope-labeled standards, was developed. Furthermore, a qHNMR approach was applied, enabling a direct identification and quantitation of organic taste compounds in a food extract without prior fractionation using a reference 1 H NMR database. Both methods yielded similar quantitative results of taste-active compounds in dried scallop extracts and subsequent taste recombination experiments based on these data were able to recreate the taste of dried scallops.

Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT

“…Each T1R1-VFT molecule contains 12 Trp, 17 Tyr, and 24 Phe residues; thus, fluorescence spectroscopy is a reliable method for the binding analysis of T1R1-VFT/ligands. As for the umami ligands, MSG (amino acids), IMP (nucleotides), WSA (organic acids), and BMP (taste-active peptides) as the typical umami compounds were chosen in this study. − …”

The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb

“…In order to identify and quantify the nonvolatile compounds inducing the characteristic taste of sourdough bread crumb, the so-called Sensomics approach was applied [ 19 , 20 , 21 , 22 , 23 , 24 ]. At first, the crumb of a rye bread, a mixed-type bread, and a wheat bread were presented to a trained sensory panel who evaluated the individual intrinsic taste profiles ( Figure 1 ).…”

“…The quantification of free amino acids [ 29 , 30 ], α - and γ -glutamyl dipeptides [ 23 , 31 ], nucleotides and nucleosides [ 23 ], organic acids [ 22 ], quaternary ammonium compounds, and opines [ 23 , 24 ] was performed using ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) as reported earlier, with some modifications that are listed in the supporting information . Data acquisition and instrumental control were carried out using Analyst software (version 1.6.3; Sciex, Darmstadt, Germany).…”

“…This is defined as the complete composition of key sensory-active, low molecular weight compounds that trigger the perception of the characteristic taste and odor of a food [ 19 , 20 ]. The Sensomics approach proved to be a powerful toolbox for the effective elucidation of the key flavor compounds in various foods, e.g., morel mushrooms [ 21 ], golden chanterelles [ 22 ], cooked crustaceans [ 23 ], dried scallops [ 24 ], and Gouda cheese [ 20 ]. In the present study, the Sensomics approach is adapted and accelerated by transferring the recently published “unified flavor quantitation” [ 25 ] to the key flavor compounds of bread crumb.…”

An aqueous extract of the brown alga Eisenia bicyclis extends lifespan in a sex-specific manner by interfering with the Tor-FoxO axis

“…The untargeted data acquisition was performed using the TripleToF 6600 mass spectrometer (Sciex, Darmstadt, Germany) coupled to a Exion LC system (Sciex) operating in the ESI negative (ESI-) and ESI positive (ESI+) ionization mode as described earlier [ 72 , 73 ]. Algae samples, QC and blank samples were analyzed using the data-independent acquisition (DIA) mode SWATH, by initially performing a ToF-MS scan with an accumulation time of 200 ms (m/z 100 - 1200), followed by 16 fixed Q1 isolation windows with an accumulation time of 81 ms in the m/z range from 100 to 1200 with 1 Da overlap.…”