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He L, Hu Q, Zhang J, Xing R, Zhao Y, Yu N, Chen Y. An integrated untargeted metabolomic approach reveals the quality characteristics of black soybeans from different geographical origins in China. Food Res Int 2023; 169:112908. [PMID: 37254343 DOI: 10.1016/j.foodres.2023.112908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Black soybeans are extensively planted and consumed in China due to their high nutritional value and numerous health benefits. However, very few is known about the characteristic metabolites of black soybeans from different geographical origins in China. In the present study, 31 black soybean samples were collected from 11 main producing provinces in China. A combined metabolomics approach using ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and gas chromatography coupled to an Orbitrap mass analyzer (GC-orbitrap-MS) was performed for the first time to comprehensively investigate the metabolite variability among the black soybeans from different geographical origins. A total of 48 differential non-volatile metabolites and 14 differential volatile metabolites were identified based on orthogonal partial least squares discriminant analysis (OPLS-DA) coupled with analysis of variance (ANOVA). Higher procyanidin B1, procyanidin B2, epicatechin, malonylated isoflavones, and β-pinene were observed in Gansu black soybeans. Guangxi black soybeans had higher amounts of linoleic acid and its oxidation products of hexanal and pentane. The black soybeans from Xinjiang and Yunnan were found to have higher delphinidin-derived anthocyanins, gamma-glutamyl peptides, and aromatic hydrocarbons. The characteristic metabolites of black soybeans from other geographical origins were also clarified. This study indicated that the integrated untargeted metabolomic approach can be a powerful tool to provide knowledge for developing specialty black soybeans.
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Affiliation(s)
- Lei He
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Qian Hu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ranran Xing
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Yongsheng Zhao
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ning Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China.
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Vaikma H, Kaleda A, Rosend J, Rosenvald S. Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100049] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6944-6953. [PMID: 31414495 DOI: 10.1002/jsfa.9983] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 08/05/2019] [Accepted: 08/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Dimethyl sulfide (DMS) is a small sulfur-containing impact odorant, imparting distinctive positive and / or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a fault, contributing strong odors reminiscent of asparagus, cooked cabbage, and creamed corn. The source of DMS in wine has long been associated with S-methyl-l-methionine (SMM), a derivative of the amino acid methionine, which is thought to break down into DMS through chemical degradation, particularly during wine ageing. RESULTS We developed and validated a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with a stable isotope dilution assay (SIDA) to measure SMM in grape juice and wine. The application of this new method for quantitating SMM, followed by the quantitation of DMS using headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), confirmed that DMS can be produced in wine via the chemical breakdown of SMM to DMS, with greater degradation observed at 28 °C than at 14 °C. Further investigation into the role of grape juice and yeast strain on DMS formation revealed that the DMS produced from three different Sauvignon blanc grape juices, either from the SMM naturally present or SMM spiked at 50 mmol L-1 , was modulated depending on each of the four strains of Saccharomyces cerevisiae wine yeast used for fermentation. CONCLUSION This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast-mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Rebecca C Deed
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | | | - Gordon M Miskelly
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - David Barker
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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Jia X, Zhou Q, Wang J, Liu C, Huang F, Huang Y. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS. J Food Biochem 2019; 43:e12786. [PMID: 31608473 DOI: 10.1111/jfbc.12786] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Revised: 12/18/2018] [Accepted: 01/03/2019] [Indexed: 11/30/2022]
Abstract
The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS. Fifteen volatile compounds with the highest odor activity values (OAV > 100) were selected as the key odors contributing to the flavor profile of microwaved sesame oil, including 2-methyl-propanal (pungent, malt, green), 2-methyl-butanal (cocoa, almond), furaneol (caramel), 1-octen-3-one (mushroom), 4-methyl-3-penten-2-one (sweet), 1-nonanol (fat, citrus, green), 2-methyl-phenol (phenol), 2-methoxy-phenol (smoke, sweet), 2-methoxy-4-vinylphenol (clove, curry), 2,5-dimethyl-pyrazine (cocoa, roasted nut, roast beef), 2-furfurylthiol (coffee, roast), 2-thiophenemethanethiol (sulfur), methanethiol (gasoline, garlic), methional (cooked potato), and dimethyl trisulfide (fish, cabbage). The OAVs significantly increased with a longer microwave process. Meanwhile, PCA results based on E-nose and cluster analysis results based on GC×GC-TOF/MS were similar to distinguish flavor formation during the microwave process. PRACTICAL APPLICATIONS: Sesame oils were prepared by a microwave process. Aroma-active compounds with the highest OAVs in sesame oils were not clear. Identification of key aroma compounds of sesame oils could adopt a comprehensive assessment method in combination with E-nose and individual odors detection. Microwave pretreatment as a new processing technology for sesame oil extraction could reduce the time consumption and produce a unique fragrant flavor compared to the traditional roasting process.
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Affiliation(s)
- Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Changsheng Liu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
| | - Yin Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
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Baldus M, Tsushima S, Xi D, Majetschak S, Methner FJ. Response Surface and Kinetic Modeling of Dimethyl Sulfide Oxidation – On the Origin of Dimethyl Sulfoxide in Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1403816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- M. Baldus
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - S. Tsushima
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - D. Xi
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - S. Majetschak
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
| | - F.-J. Methner
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, Berlin, Germany
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Akpolat H, Barringer SA. The Effect of pH and Temperature on Cabbage Volatiles During Storage. J Food Sci 2015; 80:S1878-84. [PMID: 26121908 DOI: 10.1111/1750-3841.12939] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 05/13/2015] [Indexed: 11/26/2022]
Abstract
During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 °C for 14 d, and pH 3.3 at 25 °C for 5 d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 °C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 °C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 °C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor.
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Affiliation(s)
- Hacer Akpolat
- Dept. of Food Science and Technology, The Ohio State Univ, 2015 Fyffe Rd., Columbus, OH, 43210, U.S.A.,Dept. of Food Engineering, Bayburt Univ, Bayburt, 69000, Turkey
| | - Sheryl Ann Barringer
- Dept. of Food Science and Technology, The Ohio State Univ, 2015 Fyffe Rd., Columbus, OH, 43210, U.S.A
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