Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano

文献类型： 外文期刊

第一作者： Chen, Qian

作者： Chen, Qian;Xiang, Huan;Zhao, Yongqiang;Chen, Shengjun;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi;Chen, Qian;Xiang, Huan;Zhao, Yongqiang;Chen, Shengjun;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi;Chen, Qian;Xiang, Huan;Zhao, Yongqiang;Chen, Shengjun;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi

作者机构：

关键词： Fermented golden pompano; Taste formation; Metabolic mechanism; Amino acid metabolism; Taste characteristic

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 169 卷

页码：

收录情况： SCI

摘要： Fermentation plays a key role in taste formation in traditional fermented golden pompano and involves a series of complex metabolic reactions. Indeed, the taste profile of fermented golden pompano exhibits remarkable variation during early fermentation. Herein, nutritional fingerprinting (proteins, amino acids, lipids, etc.) was applied to discriminate the various biomolecular changes involved in golden pompano fermentation. Among the differential metabolites, amino acids, small peptides, lipids, and nucleotides were considered taste-related compounds. An increase in the amino acid content was observed during fermentation, while the peptide con-tent decreased. Glutamic acid, alanine, and lysine had the highest taste activity values and were the main contributors to taste formation. Metabolic pathway enrichment analysis revealed that taste formation was pri-marily associated with alanine, aspartate, and glutamate metabolism. These findings provide a deeper under-standing of taste mechanisms and establish a basis for the targeted regulation of taste formation in the fermented fish industry.

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