Mass spectrometry based chemical imaging of foods

Kadam, Shekhar U.; Misra, N.N.; Zaima, Nobuhiro

doi:10.1039/c6ra02269c

Cited by 12 publications

(9 citation statements)

References 79 publications

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“…Metabolites can also be analysed without extraction by using e.g. NMR (Van Duynhoven and Jacobs 2016), direct infusion MS (Baker et al 2012), PTR-MS (Biasioli et al 2011), infrared (IR) spectrometry (Aernouts et al 2011), RAMAN Spectroscopy (Goodacre et al 2018) and MS imaging (Matros and Mock 2013; Kadam et al 2016) as well as the emerging SWATH-MS technology (Stolle et al 2018). There is no singular method that allows for accurate, sensitive and complete reporting of all chemical species in a food sample.…”

Section: Metabolomics In Food Processingmentioning

confidence: 99%

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

2019

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Background When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. Aim of review To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. Key scientific concepts of review This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.

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Section: Metabolomics In Food Processingmentioning

confidence: 99%

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

2019

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“…4 For this reason, MRS is seldom applied in food research. 5,6 On the contrary, the advance of mass spectrometry imaging (MSI) has now become a valuable profiling tool in food science, 7,8 that allows localizing molecules with specific molecular weights.…”

Section: Introductionmentioning

confidence: 99%

“…MRS has found success in brain research for identifying the local metabolic activities. − However, one limitation in MRS is the lack of high spectral resolution for deducing a comprehensive metabolic profile . For this reason, MRS is seldom applied in food research. , On the contrary, the advance of mass spectrometry imaging (MSI) has now become a valuable profiling tool in food science, , that allows localizing molecules with specific molecular weights.…”

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confidence: 99%

HR-μMAS NMR-Based Metabolomics: Localized Metabolic Profiling of a Garlic Clove with μg Tissues

et al. 2018

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The localization of metabolic profiles within a tissue sample is of particular interest when the sampling size is considerably small, i.e. in the order of microgram (µg) scale. Small sampling size is inevitable when the sample availability is limited, or when different metabolic profiles are suspected in small disparate sample regions. Capitalizing a recently introduced high-resolution micro-MAS probe (HR-µMAS) for its capability of high-quality NMR data acquisition of µg samples, this study explores the localized metabolic NMR profiling of a single garlic clove and compares the methodology and results with the standard HR-MAS. One advantage of HR-µMAS is the feasibility of analyzing homogenous µg samples within a large heterogeneous tissue. As a result, the sampling mass (< 0.5 mg) allows to selectively profile four homogenous anatomic garlic regions by HR-µMAS (skin, flesh, inner epidermis and sprout), in contrast to three regions (skin, flesh and core ≡ inner epidermis & sprout) by HR-MAS with a sampling mass of ca. 8 mg. Discriminant analysis was carried out to identify the significant variables in the different regions. It found a significant presence of fructose in both skin and flesh, while sucrose and glucose are predominant in the core. Among the garlic characteristic sulfur compounds, allicin is dominant in the core and allyl mercaptan in both skin and flesh. Quantification analysis was conducted and demonstrated its potential by quantifying metabolites at µg-level. This study offers an important basis for designing HR-µMAS NMR-based metabolomics studies that can benefit from profiling µg-scale samples.

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“…Rapid progress in the methodologies and instruments available for separation and identication of metabolites have allowed for qualitative and quantitative investigations of these metabolites. [20][21][22][23][24] Here, we summarize progress in our current understanding of successful techniques used for studying metabolites involved in the metabolic routes of the major classes of plant volatiles (Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

Analytical method for metabolites involved in biosynthesis of plant volatile compounds

Zhou

Zeng

et al. 2017

RSC Adv.

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Mass spectrometry based chemical imaging of foods

Abstract: Chemical imaging based on mass spectrometry is an emerging technology which has opened opportunities for fundamental research in food science.

Cited by 12 publications

References 79 publications

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

HR-μMAS NMR-Based Metabolomics: Localized Metabolic Profiling of a Garlic Clove with μg Tissues

Analytical method for metabolites involved in biosynthesis of plant volatile compounds

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