Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue
Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue
复制标题
DOI：
10.3390/metabo9010001
复制
发表时间：
2019-01-01
期刊：
影响因子：
4.1
通讯作者：
Tanimoto, Shota
中科院分区：
文献类型：
--
作者：
Mabuchi, Ryota;Ishimaru, Ayaka;Tanimoto, Shota
为了评估来自白肉鱼的普通肌肉的味道，我们使用气相色谱-质谱代谢组学分析来表征其中的化合物，并将获得的数据与电子舌头的味道测量结果相关联。利用正交偏最小二乘法建立了不同味觉属性的预测模型，并确定了与味觉属性相关的主要代谢成分。不同鱼种的成分谱有明显差异。使用电子舌头，在酸味、酸苦味、鲜味和咸味方面记录了不同鱼类的味道差异。所获得的相关性允许构建良好的味道预测模型，特别是酸、酸苦味和咸味。研究发现，磷酸、乳酸和肌酐等化合物与某些味觉属性高度相关。磷酸在许多味道预测模型中表现出最高的预测重要变量（VIP）分数，因此它是评估白肉鱼味道的候选标记。
To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of sourness, acidic bitterness, umami and saltiness. The obtained correlations allowed the construction of good taste prediction models, especially for sourness, acidic bitterness and saltiness. Compounds such as phosphoric acid, lactic acid and creatinine were found to be highly correlated with some taste attributes. Phosphoric acid in particular showed the highest variable important for prediction (VIP) scores in many of the taste prediction models, and it is therefore a candidate marker to evaluate the tastes of white-fleshed fish.