Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (<i>Takifugu obscurus</i>)

Zhang, Ninglong; Ayed, Charfedinne; Wang, Wenli; Liu, Yuan

doi:10.1021/acs.jafc.8b06047

Cited by 67 publications

(44 citation statements)

References 32 publications

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“…There were 4 eight-peptide and 1 six-peptide. Liu et al [31] identified seven-peptide (Pro-Val-Ala-Arg-Met-Cys-Arg) and eight-peptide (Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val) in Takifugu obscurus (T. obscurus). The two peptides were the key substances on the taste of pufferfish flavor.…”

Section: Identification Of Taste Peptides By Lc-q-tof-msmentioning

confidence: 99%

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Huang

Duan

Wang

et al. 2019

International Journal of Food Properties

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Beef is popular meat, rich in protein and delicious taste. Good stir-fried conditions could make the beef more nutritious and delicious. In this work, the optimization of stir-fried condition was studied through orthogonal method. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. The range analysis of orthogonal methods indicated that the stir-fried time was the main factor in the taste efficiency of sensory evaluation, followed by sucrose, oil, and finally was the salt. Combined with sensory evaluation and LC-Q-TOF/MS, the amino acid sequences of five oligopeptides were identified in optimized stir-fried beef, included VAPEEHPT, LAPSTM, PECGLVVG, FADNVFAL, FAGDDAPR. There were 4 eight-peptide and 1 six-peptide. The 15 amino acids were identified in these five peptides. In the five peptides, the Pro appeared 5 times, Val and Ala appeared 4 times, Glu, Leu, Gly, Phe, and Asp appeared 3 times. The amino acid residues of Glu-Glu (EE)-continuous and Asp-Asp (DD)-continuous in the polypeptide of stir-fried beef were identified. Double umami amino acid-continuous could be important for the umami taste of peptide.

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Section: Identification Of Taste Peptides By Lc-q-tof-msmentioning

confidence: 99%

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Huang

Duan

Wang

et al. 2019

International Journal of Food Properties

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“…7 Umami compounds generally include inosinic acid, glutamic acid, ornithine and many umami peptides. [7][8][9][10][11][12] In recent years, increasing attention has been paid to umami peptides. 13 Marine food has a strong umami taste and can be used as an important raw material in the preparation of umami peptides.…”

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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“…A primary focus of pufferfish research is the identification of the compounds contributing to its favourable umami and kokumi taste characteristics. Free amino acids, nucleotides, organic acids and bases, inorganic ions, and peptides have been identified as key substances imbuing pufferfish with its typical umami taste 4,6,7 . The key odorants involved in the aroma of cooked pufferfish have been identified as trimethylamine, octanal, ( E )‐2‐octenal, 1‐octen‐3‐ol, 2‐ethyl‐1‐hexanethiol, ( E , E )‐2,4‐octadienal, 2‐acetylthiazole and 2‐acetylpyrrole 8 .…”

Section: Introductionmentioning

confidence: 99%

Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

Jing-na¹,

Rothenberg

Chen

et al. 2020

Flavour & Fragrance J

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Pufferfish (Takifugu spp.) are rapidly becoming a valuable food commodity across Asia, making the flavour characterization of the different species economically significant. In this study, the flavour characteristics of four cultured pufferfish varieties (T obscurus, T flavidus, T bimaculatus and T rubripes) were evaluated using headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) coupled with an electronic nose and electronic tongue. A total of 37 volatile compounds, primarily aldehydes and alcohols, were identified by HS‐GC‐IMS and used to distinguish the four pufferfish species. Principal component analysis (PCA) of the volatile compound profiles indicated that the four cultivated varieties had unique chemical compositions. PCA of the electronic nose and tongue response data was consistent with HS‐GC‐IMS evaluation and revealed that the aroma and taste of T rubripes were distinct from the other varieties. The collaborative analysis method combining HS‐GC‐IMS and intelligent sensory systems could significantly advance the evaluation of flavour differences.

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Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

Cited by 67 publications

References 32 publications

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

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

Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

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