Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation
Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation
复制标题
基于UHPLC-Q/TOF-MS的代谢组学在鱼露发酵过程代谢物和口感品质评价中的应用
DOI：
10.1016/j.foodchem.2019.05.043
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发表时间：
2019-10-30
期刊：
影响因子：
8.8
通讯作者：
Yang, Daqiao
中科院分区：
文献类型：
--
作者：
Wang, Yueqi;Li, Chunsheng;Yang, Daqiao
自然发酵是生产优质酱料的关键步骤。本研究首次采用基于UHPLC-Q/TOF-MS的比较代谢组学方法结合等效定量和味觉活性值（TAV）来评价中国酱料发酵过程中的味觉品质并表征代谢产物谱。从酱料样品中提取了22，816个代谢物离子特征。结果表明，酱料中的主要化学成分包括氨基酸、小肽、有机酸、胺类、碳水化合物和核酸等46种代谢产物。此外，绝对定量和TAV表明，天冬氨酸和谷氨酸对酱料的鲜味有重要影响。特定代谢物主要与氨基酸代谢相关，特别是精氨酸和脯氨酸代谢的改变。这项研究确定了化学成分，并提供了新的见解，由于发酵酱料的口味质量。
Spontaneous fermentation is a critical step in the processing of high-quality fish sauce. In this study, a comparative UHPLC-Q/TOF-MS-based metabolomics approach combining equivalent-quantification and the taste activity value (TAV) was used, for the first time, to evaluate the taste qualities and characterize metabolite profiles in Chinese fish sauce during fermentation. A total of 22,816 metabolite ion features were extracted from fish sauce samples. Forty-six metabolites, including amino acids, small peptides, organic acids, amines, carbohydrates, and nucleic acids, were identified as key chemical components of fish sauce. In addition, absolute quantification and TAV showed that aspartic acid and glutamic acid exert an important influence on the umami taste of fish sauce. Specific metabolites were primarily associated with amino acid metabolism, particularly alterations in arginine and proline metabolism. This study identifies chemical components and provides novel insights into the taste quality of fish sauce due to fermentation.