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Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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2
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Bi X, Yu H, Hu F, Fu X, Li Y, Li Y, Yang Y, Liu D, Li G, Shi R, Dong W. A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L. Molecules 2023; 29:180. [PMID: 38202762 PMCID: PMC10779739 DOI: 10.3390/molecules29010180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in Coffea arabica L.
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Affiliation(s)
- Xiaofei Bi
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Haohao Yu
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Faguang Hu
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Xingfei Fu
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Yanan Li
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Yaqi Li
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Yang Yang
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Dexin Liu
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Guiping Li
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China; (X.B.); (H.Y.); (F.H.); (X.F.); (Y.L.); (Y.L.); (Y.Y.); (D.L.); (G.L.)
| | - Rui Shi
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
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3
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Ongkowijoyo P, Peterson DG. Identification of compounds contributing to umami taste of pea protein isolate. Food Chem 2023; 429:136863. [PMID: 37490820 DOI: 10.1016/j.foodchem.2023.136863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 06/26/2023] [Accepted: 07/10/2023] [Indexed: 07/27/2023]
Abstract
The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however, it was reported at a subthreshold concentration. Two umami enhancing compounds 5'-adenosine monophosphate (AMP) and 5'-uridine monophosphate (UMP) were subsequently identified after the LC fractions were re-evaluated with MSG. Sensory recombination studies, utilizing the aqueous PPI solution as the base, confirmed AMP and UMP were umami enhancers of MSG and contributed approximately 81% of the perceived umami intensity. However UMP was only reported to enhance umami perception in combination with AMP (not individually) indicating synergistic interactions were observed between the two enhancer compounds. Therefore the presence of all three compounds are important for umami perception and provide an improved basis to tailor the flavor profile in PPI products.
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Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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4
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Li J, Han D, Huang F, Zhang C. Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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Drapal M, De Boeck B, Kreuze HL, Bonierbale M, Fraser PD. Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Vacuum packaging and ascorbic acid synergistically maintain the quality and flavor of fresh-cut potatoes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113356] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Gomide AI, Monteiro RL, Laurindo JB. Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Duarte‐Correa Y, Vargas‐Carmona MI, Vásquez‐Restrepo A, Ruiz Rosas ID, Pérez Martínez N. Native potato (
Solanum phureja
) powder by
Refractance Window Drying
: A promising way for potato processing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudy Duarte‐Correa
- INTAL Research Group, Fundación INTAL, Institute of Food Science and Technology Itagüí Colombia
- BIOALI Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Medellín Colombia
| | | | - Andrés Vásquez‐Restrepo
- Industrias Centricol S.A.S Medellín Colombia
- Laboratory of Bioprocess and Reactive Fluxes, Faculty of Mines Universidad Nacional de Colombia Medellín Colombia
| | - Ivan David Ruiz Rosas
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
| | - Nely Pérez Martínez
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
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Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
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Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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11
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Zhang N, Ayed C, Wang W, Liu Y. Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish ( Takifugu obscurus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13809-13816. [PMID: 30604615 DOI: 10.1021/acs.jafc.8b06047] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests. Moreover, the role of flavor peptides in the overall taste profile of T. obscurus was evaluated. Sensory evaluation revealed that glutamic acid, serine, proline, arginine, lysine, adenosine 5'-monophosphate, inosine 5'-monophosphate (IMP), succinic acid, sodium, potassium, phosphates, and chlorides were the core taste-active contributors to T. obscurus. Besides glutamic acid, IMP, succinic acid, and potassium, the characteristic T. obscurus-like umami and kokumi profiles were induced by adding flavor peptides, among which Pro-Val-Ala-Arg-Met-Cys-Arg and Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val were identified as key substances on the basis of the addition test and dose-response analysis. The present data may help to reveal the secret of the delicious taste of T. obscurus and provide the basis for the development of deeper flavor analysis of pufferfish.
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Affiliation(s)
- Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture and Biology , Shanghai Jiaotong University , Shanghai 200240 , People's Republic of China
- College of Food Science and Technology , Shanghai Ocean University , Shanghai 201306 , People's Republic of China
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics , University of Nottingham , Sutton Bonington Campus, Sutton Bonington, Loughborough , Leicestershire LE12 5RD , United Kingdom
| | - Wenli Wang
- College of Food Science and Technology , Shanghai Ocean University , Shanghai 201306 , People's Republic of China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology , Shanghai Jiaotong University , Shanghai 200240 , People's Republic of China
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12
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Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes). FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100468] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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13
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Abstract
Although flavor is an essential element for consumer acceptance of food, breeding programs have focused primarily on yield, leading to significant declines in flavor for many vegetables. The deterioration of flavor quality has concerned breeders; however, the complexity of this trait has hindered efforts to improve or even maintain it. Recently, the integration of flavor-associated metabolic profiling with other omics methodologies derived from big data has become a prominent trend in this research field. Here, we provide an overview of known metabolites contributing to flavor in the major vegetables as well as genetic analyses of the relevant metabolic pathways based on different approaches, especially multi-omics. We present examples demonstrating how omics analyses can help us to understand the accomplishments of historical flavor breeding practices and implement further improvements. The integration of genetics, cultivation, and postharvest practices with genome-scale data analyses will create enormous potential for further flavor quality improvements.
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Affiliation(s)
- Guangtao Zhu
- The CAAS-YNNU Joint Academy of Potato Sciences, Yunnan Normal University, Kunming 650500, China
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Junbo Gou
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Harry Klee
- Horticultural Sciences Department, Plant Innovation Center, University of Florida, Gainesville, Florida 32611, USA
| | - Sanwen Huang
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture and Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
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14
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Identification of a novel umami compound in potatoes and potato chips. Food Chem 2018; 240:1219-1226. [DOI: 10.1016/j.foodchem.2017.08.043] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 06/03/2017] [Accepted: 08/13/2017] [Indexed: 11/22/2022]
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15
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Tamura Y, Mori T, Nakabayashi R, Kobayashi M, Saito K, Okazaki S, Wang N, Kusano M. Metabolomic Evaluation of the Quality of Leaf Lettuce Grown in Practical Plant Factory to Capture Metabolite Signature. FRONTIERS IN PLANT SCIENCE 2018; 9:665. [PMID: 29997631 PMCID: PMC6030546 DOI: 10.3389/fpls.2018.00665] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Accepted: 04/30/2018] [Indexed: 05/11/2023]
Abstract
Vegetables produce metabolites that affect their taste and nutritional value and compounds that contribute to human health. The quality of vegetables grown in plant factories under hydroponic cultivation, e.g., their sweetness and softness, can be improved by controlling growth factors including the temperature, humidity, light source, and fertilizer. However, soil is cheaper than hydroponic cultivation and the visual phenotype of vegetables grown under the two conditions is different. As it is not clear whether their metabolite composition is also different, we studied leaf lettuce raised under the hydroponic condition in practical plant factory and strictly controlled soil condition. We chose two representative cultivars, "black rose" (BR) and "red fire" (RF) because they are of high economic value. Metabolite profiling by comprehensive gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) resulted in the annotation of 101 metabolites from 223 peaks detected by GC-MS; LC-MS yielded 95 peaks. The principal component analysis (PCA) scatter plot showed that the most distinct separation patterns on the first principal component (PC1) coincided with differences in the cultivation methods. There were no clear separations related to cultivar differences in the plot. PC1 loading revealed the discriminant metabolites for each cultivation method. The level of amino acids such as lysine, phenylalanine, tryptophan, and valine was significantly increased in hydroponically grown leaf lettuce, while soil-cultivation derived leaf lettuce samples contained significantly higher levels of fatty-acid derived alcohols (tetracosanol and hexacosanol) and lettuce-specific sesquiterpene lactones (lactucopicrin-15-oxalate and 15-deoxylactucin-8-sulfate). These findings suggest that the metabolite composition of leaf lettuce is primarily affected by its cultivation condition. As the discriminant metabolites reveal important factors that contribute to the nutritional value and taste characteristics of leaf lettuce, we performed comprehensive metabolite profiling to identify metabolite compositions, i.e., metabolite signature, that directly improve its quality and value.
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Affiliation(s)
- Yoshio Tamura
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
- Central Research Institute for Feed and Livestock, National Federation of Agricultural Co-operative Associations, Tsukuba, Japan
| | - Tetsuya Mori
- RIKEN Center for Sustainable Resource Science, Yokohama, Japan
| | - Ryo Nakabayashi
- RIKEN Center for Sustainable Resource Science, Yokohama, Japan
| | | | - Kazuki Saito
- RIKEN Center for Sustainable Resource Science, Yokohama, Japan
- Graduate School of Pharmaceutical Sciences, Chiba University, Chiba, Japan
| | - Seiichi Okazaki
- Keystone Technology, Yokohama, Japan
- Graduate School of Environment and Information Sciences, Yokohama National University, Yokohama, Japan
| | - Ning Wang
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Miyako Kusano
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
- RIKEN Center for Sustainable Resource Science, Yokohama, Japan
- *Correspondence: Miyako Kusano,
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Aisala H, Sinkkonen J, Kalpio M, Sandell M, This H, Hopia A. In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites. Talanta 2016; 161:245-252. [PMID: 27769403 DOI: 10.1016/j.talanta.2016.08.056] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/15/2016] [Accepted: 08/18/2016] [Indexed: 10/21/2022]
Abstract
A direct quantitative proton nuclear magnetic resonance spectroscopy method was developed for the measurement of saccharides, organic acids and amino acids in potato (Solanum tuberosum L.) tuber filaments, a complex gel-like food matrix. The method requires minimal sample preparation. It is thus a faster alternative compared to liquid sample matrices, as well as an extension to methods analyzing only selected metabolites in the sample. The samples in this study were either raw or steamed potato strips that were either measured as D2O extracts or directly without extraction or derivatization steps (in situ technique). A total of 22 compounds were identified in extracts and 18 in potato strips. Of these, 20 compounds were quantifiable in potato extracts and 13 compounds in potato strips. The effect of thermal processing was reflected in the profile of analyzed compounds. One example was fumaric acid, which was completely lost in steamed samples in both measurement techniques. Additionally, the content of γ-aminobutyric acid in steamed potato strips was lower. In potato extracts, the contents of additional 7 compounds were statistically different. The raw and steamed samples separated into two groups with multivariate models both in extracts and potato strips, and these groups were linked to changes in aforementioned compounds. These results demonstrated that the in situ quantitative 1H NMR technique is a useful tool to analyze potato metabolites. This technique could be further applied to any gel-like complex matrix, meaning that lengthy sample pretreatment could be skipped.
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Affiliation(s)
- Heikki Aisala
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Functional Foods Forum, University of Turku, FI 20014 Turku, Finland.
| | - Jari Sinkkonen
- Instrument Centre, Department of Chemistry, University of Turku, Turku, FI-20014 Finland.
| | - Marika Kalpio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Mari Sandell
- Functional Foods Forum, University of Turku, FI 20014 Turku, Finland.
| | - Hervé This
- Groupe de gastronomie moléculaire, Inra-AgroParisTech International Centre for Molecular Gastronomy, Paris, F-75005 France; UMR GENIAL, AgroParisTech, Inra, Université Paris-Saclay, Massy, 91300 France.
| | - Anu Hopia
- Functional Foods Forum, University of Turku, FI 20014 Turku, Finland.
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Raigond P, Singh B, Dhulia A, Chopra S, Dutt S. Flavouring compounds in Indian potato snacks. Journal of Food Science and Technology 2015; 52:8308-14. [PMID: 26604408 DOI: 10.1007/s13197-015-1888-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Revised: 05/18/2015] [Accepted: 05/25/2015] [Indexed: 11/28/2022]
Abstract
Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5'-monophosphate (GMP) and adenosine 5'-monophosphate (AMP) are the major umami compounds which contribute towards flavour. Therefore, umami 5' nucleotides (AMP+GMP) were estimated from local potato products available as common fried products in the Indian markets and processed potato products being sold by the retailers. The analysis was also carried in raw, microwaved and pressure cooked tubers of forty seven Indian potato cultivars. Umami 5' nucleotide content ranged from 2.63 (Aloo seekh) to 8.26 μg/g FW (fried lachcha) in local potato products. In processed potato products, the content ranged from 2.72 μg/g FW (Smiles) to 14.75 μg/g FW (Aloo Bhujia). Along with aloo bhujia, umami 5' nucleotides were also high in dehydrated aloo lachcha (11.14 μg/g FW) and dehydrated potato chips (10.13 μg/g FW) and low in Smiles (2.72 μg/g FW) and Potato Shortz (3.40 μg/g FW). The study suggests that the potato products prepared solely from potato contained higher levels of umami 5' nucleotides compared to other products prepared by mixing potato with other cereals and vegetables. In Indian potato cultivars overall there was 14 % increase on microwave cooking and 31 % increase in flavouring compounds on pressure cooking. This type of study enabled in identifying better tasting cultivars for further product development and also to develop products with less addition of salt.
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Affiliation(s)
- Pinky Raigond
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
| | - Brajesh Singh
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
| | - Akshita Dhulia
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
| | - Shelly Chopra
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
| | - Som Dutt
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
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Peinado I, Girón J, Koutsidis G, Ames J. Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.035] [Citation(s) in RCA: 123] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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20
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Bach V, Kidmose U, Thybo AK, Edelenbos M. Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1211-1218. [PMID: 22996585 DOI: 10.1002/jsfa.5878] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Revised: 08/07/2012] [Accepted: 08/21/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. CONCLUSION A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable.
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Affiliation(s)
- Vibe Bach
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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Morris WL, Ducreux LJM, Shepherd T, Lewinsohn E, Davidovich-Rikanati R, Sitrit Y, Taylor MA. Utilisation of the MVA pathway to produce elevated levels of the sesquiterpene α-copaene in potato tubers. PHYTOCHEMISTRY 2011; 72:2288-2293. [PMID: 21911234 DOI: 10.1016/j.phytochem.2011.08.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 08/16/2011] [Accepted: 08/19/2011] [Indexed: 05/31/2023]
Abstract
Potato flavour is a complex trait resulting from the presence of a combination of volatile and non-volatile compounds. The aim of this work was to investigate the effect of specifically altering the volatile content of tubers and assess its impact on flavour. Tuber-specific over-expression of a potato α-copaene synthase gene resulted in enhanced levels (up to 15-fold higher than controls) of the sesquiterpene α-copaene. A positive correlation (R(2)=0.8) between transgene expression level and α-copaene abundance was observed. No significant changes in the levels of volatiles other than α-copaene were detected. Non-volatile flavour compounds (sugars, glycoalkaloids, major umami amino acids and 5'-ribonucleotides) were also determined. Relationships between flavour compounds and sensory evaluation data were investigated. Evaluators could not detect any aroma differences in the transgenic samples compared with controls and no significant differences in taste attributes were found. Thus although successful engineering of potato tubers to accumulate high levels of the flavour volatile α-copaene was achieved, sensory analysis suggests that α-copaene is not a major component of potato flavour.
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Affiliation(s)
- Wayne L Morris
- Plant Products and Food Quality, The James Hutton Institute, Invergowrie, Dundee, UK.
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Coulier L, Bas R, Hekman M, van der Werff BJC, Burgering M, Thissen U. Comprehensive analysis of umami compounds by ion-pair liquid chromatography coupled to mass spectrometry. J Food Sci 2011; 76:C1081-7. [PMID: 21824139 DOI: 10.1111/j.1750-3841.2011.02306.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED An ion-pair LC-ESI-MS method was developed capable of analyzing various reported umami or umami-enhancing compounds, including glutamic acid and 5'-ribonucleotides. The method was validated using tomato and potato samples and showed overall good analytical performance with respect to selectivity, detection limit, linearity, and repeatability. The method was applied to various tomato samples resulting in concentrations of glutamic acid and 5'-ribonucleotides that were in good comparison with literature. The methodology might also be used for the discovery of new umami (enhancing) compounds in an untargeted mode. This was to a certain extent demonstrated for tomato samples by correlating all peaks observed with the ion-pair liquid chromatography-mass spectrometry (LC-MS) method to sensory properties using multivariate statistics. PRACTICAL APPLICATION This study describes the development and application of a LC-MS method, which can be used to quantify several known umami (enhancing) compounds in various foods. Furthermore, the method might be useful for the discovery of new umami (enhancing) compounds.
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Affiliation(s)
- Leon Coulier
- TNO, Utrechtseweg 48, 3704 HE Zeist, the Netherlands.
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Rodríguez F, Ghislain M, Clausen AM, Jansky SH, Spooner DM. Hybrid origins of cultivated potatoes. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2010; 121:1187-1198. [PMID: 20734187 DOI: 10.1007/s00122-010-1422-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2010] [Accepted: 07/30/2010] [Indexed: 05/26/2023]
Abstract
Solanum section Petota is taxonomically difficult, partly because of interspecific hybridization at both the diploid and polyploid levels. The taxonomy of cultivated potatoes is particularly controversial. Using DNA sequence data of the waxy gene, we here infer relationships among the four species of cultivated potatoes accepted in the latest taxonomic treatment (S. ajanhuiri, S. curtilobum, S. juzepczukii and S. tuberosum, the latter divided into the Andigenum and Chilotanum Cultivar Groups). The data support prior ideas of hybrid origins of S. ajanhuiri from the S. tuberosum Andigenum Group (2x = S. stenotomum) × S. megistacrolobum; S. juzepczukii from the S. tuberosum Andigenum Group (2x = S. stenotomum) × S. acaule; and S. curtilobum from the S. tuberosum Andigenum Group (4x = S. tuberosum subsp. andigenum) × S. juzepczukii. For the tetraploid cultivar-groups of S. tuberosum, hybrid origins are suggested entirely within much more closely related species, except for two of three examined accessions of the S. tuberosum Chilotanum Group that appear to have hybridized with the wild species S. maglia. Hybrid origins of the crop/weed species S. sucrense are more difficult to support and S. vernei is not supported as a wild species progenitor of the S. tuberosum Andigenum Group.
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Affiliation(s)
- Flor Rodríguez
- USDA, Agricultural Research Service, Department of Horticulture, University of Wisconsin, 1575 Linden Drive, Madison, WI 53706-1590, USA
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YOU XINGYONG, XU YANG, HUANG ZHIBING, LI YANPING. NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD). J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00338.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Affiliation(s)
- Mary Ellen Camire
- a Department of Food Science & Human Nutrition , University of Maine , USA
| | - Stan Kubow
- b School of Dietetics & Human Nutrition , McGill University , QC, Canada
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Ducreux LJM, Morris WL, Prosser IM, Morris JA, Beale MH, Wright F, Shepherd T, Bryan GJ, Hedley PE, Taylor MA. Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes. JOURNAL OF EXPERIMENTAL BOTANY 2008; 59:4219-31. [PMID: 18987392 PMCID: PMC2639024 DOI: 10.1093/jxb/ern264] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2008] [Revised: 10/03/2008] [Accepted: 10/06/2008] [Indexed: 05/19/2023]
Abstract
Quality traits such as flavour and texture are assuming a greater importance in crop breeding programmes. This study takes advantage of potato germplasm differentiated in tuber flavour and texture traits. A recently developed 44,000-element potato microarray was used to identify tuber gene expression profiles that correspond to differences in tuber flavour and texture as well as carotenoid content and dormancy characteristics. Gene expression was compared in two Solanum tuberosum group Phureja cultivars and two S. tuberosum group Tuberosum cultivars; 309 genes were significantly and consistently up-regulated in Phureja, whereas 555 genes were down-regulated. Approximately 46% of the genes in these lists can be identified from their annotation and amongst these are candidates that may underpin the Phureja/Tuberosum trait differences. For example, a clear difference in the cooked tuber volatile profile is the higher level of the sesquiterpene alpha-copaene in Phureja compared with Tuberosum. A sesquiterpene synthase gene was identified as being more highly expressed in Phureja tubers and its corresponding full-length cDNA was demonstrated to encode alpha-copaene synthase. Other potential 'flavour genes', identified from their differential expression profiles, include those encoding branched-chain amino acid aminotransferase and a ribonuclease suggesting a mechanism for 5'-ribonucleotide formation in potato tubers on cooking. Major differences in the expression levels of genes involved in cell wall biosynthesis (and potentially texture) were also identified, including genes encoding pectin acetylesterase, xyloglucan endotransglycosylase and pectin methylesterase. Other gene expression differences that may impact tuber carotenoid content and tuber life-cycle phenotypes are discussed.
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Affiliation(s)
| | - Wayne L. Morris
- Plant Products and Food Quality, SCRI, Invergowrie, Dundee DD2 5DA, UK
| | - Ian M. Prosser
- PSC Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | | | - Michael H. Beale
- PSC Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Frank Wright
- Biomathematics and Statistics Scotland (BioSS), Invergowrie, Dundee DD2 5DA, UK
| | - Tom Shepherd
- Plant Products and Food Quality, SCRI, Invergowrie, Dundee DD2 5DA, UK
| | | | | | - Mark A. Taylor
- Plant Products and Food Quality, SCRI, Invergowrie, Dundee DD2 5DA, UK
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