Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions

Abstract

Its high nutritional content and sensory characteristics make edamame a popular vegetable bean. However, because of its short shelf-life, it is important to optimize the storage conditions to maintain its quality during distribution to consumers. We focused on storage conditions to investigate the temporal changes in the metabolic profiles and sensory characteristics of edamame during transportation from the site of harvest to the site of purchase/consumption. We conducted metabolomic analysis and sensory evaluation tests of edamame stored for different lengths and at different temperatures. Charged metabolites were profiled by capillary electrophoresis-mass spectrometry, and free sugars were quantified by liquid chromatography-tandem mass spectrometry. In comparison to the gradual decrease in its sensory characteristics over time, the changes in metabolite profiles manifested four different patterns. In particular, changes in amino acid levels were related to sensory attributes. The downstream metabolites of shikimate as well as phospholipids and gamma-aminobutyric acid increased with increasing storage temperatures.

Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

“…The sucrose content was found to decrease soon after harvesting, but the decrease in maltose was small compared to that of sucrose (Sugimoto et al, 2010). Therefore, maltose production when boiling might play an important role in the palatability of soybean vegetable.…”

Bioinformatics Tools for Mass Spectroscopy-Based Metabolomic Data Processing and Analysis

“…A similar approach was adopted for the discrimination of lung cancer sufferers using urine metabolomic profiles [116] and pancreatic cancer using serum metabolomic profiles [145]. HCL has also been used to assess data structure by aligning datasets based on their profile’s similarities [146-148], and this method is often used to classify samples with known classes, similarly to PCA. It has been applied to biomarker discovery, to classify control and patient groups, with key branches in its dendrogram indicating biomarker candidates [149].…”

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

“…Currently, three varieties developed at Virginia State University for local growing conditions, namely Asmara, Randolph, and Owens that have been registered by the United States Department of Agriculture [15][16][17]. However, since edamame is well known to be a highly perishable product with a short shelf-life, the big challenge to further commercialization of this crop is to maintain postharvest shelf-life and quality [18]. Therefore, identification of methods to extend shelf-life and maintain quality is critical to successful adoption and expansion of edamame.…”