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Davarzani N, Diez-Simon C, Großmann JL, Jacobs DM, van Doorn R, van den Berg MA, Smilde AK, Mumm R, Hall RD, Westerhuis JA. Systematic selection of competing metabolomics methods in a metabolite-sensory relationship study. Metabolomics 2021; 17:77. [PMID: 34435244 PMCID: PMC8387272 DOI: 10.1007/s11306-021-01821-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 07/14/2021] [Indexed: 12/01/2022]
Abstract
INTRODUCTION The relationship between the chemical composition of food products and their sensory profile is a complex association confronting many challenges. However, new untargeted methodologies are helping correlate metabolites with sensory characteristics in a simpler manner. Nevertheless, in the pilot phase of a project, where only a small set of products are used to explore the relationships, choices have to be made about the most appropriate untargeted metabolomics methodology. OBJECTIVE To provide a framework for selecting a metabolite-sensory methodology based on: the quality of measurements, the relevance of the detected metabolites in terms of distinguishing between products or in terms of whether they can be related to the sensory attributes of the products. METHODS In this paper we introduce a systematic approach to explore all these different aspects driving the choice for the most appropriate metabolomics method. RESULTS As an example we have used a tomato soup project where the choice between two sampling methods (SPME and SBSE) had to be made. The results are not always consistently pointing to the same method as being the best. SPME was able to detect metabolites with a better precision, SBSE seemed to be able to provide a better distinction between the soups. CONCLUSION The three levels of comparison provide information on how the methods could perform in a follow up study and will help the researcher to make a final selection for the most appropriate method based on their strengths and weaknesses.
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Affiliation(s)
- Naser Davarzani
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Carmen Diez-Simon
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, The Netherlands
- Netherlands Metabolomics Centre, Einsteinweg 55, Leiden, 2333 CC, The Netherlands
| | - Justus L Großmann
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Doris M Jacobs
- Unilever Foods Innovation Centre, Bronland 14, Wageningen, 6708 WH, The Netherlands
| | - Rudi van Doorn
- DSM Food Specialties, Biotech Campus Delft, Alexander Fleminglaan 1, Delft, 2613 AX, The Netherlands
| | - Marco A van den Berg
- DSM Food Specialties, Biotech Campus Delft, Alexander Fleminglaan 1, Delft, 2613 AX, The Netherlands
| | - Age K Smilde
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Roland Mumm
- Netherlands Metabolomics Centre, Einsteinweg 55, Leiden, 2333 CC, The Netherlands
- Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, The Netherlands
| | - Robert D Hall
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, The Netherlands
- Netherlands Metabolomics Centre, Einsteinweg 55, Leiden, 2333 CC, The Netherlands
- Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, The Netherlands
| | - Johan A Westerhuis
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands.
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Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Chemical and Sensory Characteristics of Soy Sauce: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11612-11630. [PMID: 32880168 PMCID: PMC7581291 DOI: 10.1021/acs.jafc.0c04274] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.
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Affiliation(s)
- Carmen Diez-Simon
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Tel.: +31 619958550.
| | - Charlotte Eichelsheim
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Roland Mumm
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Robert D. Hall
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
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Verma DK, Srivastav PP. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int 2020; 130:108924. [DOI: 10.1016/j.foodres.2019.108924] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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Verma DK, Srivastav PP. Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1720231] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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