Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

文献类型： 外文期刊

第一作者： Wang, Yueqi

作者： Wang, Yueqi;Nie, Shi;Li, Chunsheng;Xiang, Huan;Zhao, Yongqiang;Chen, Shengjun;Li, Laihao;Wu, Yanyan;Wang, Yueqi;Li, Chunsheng;Xiang, Huan;Zhao, Yongqiang;Chen, Shengjun;Li, Laihao;Wu, Yanyan;Wang, Yueqi;Li, Chunsheng;Xiang, Huan;Zhao, Yongqiang;Chen, Shengjun;Li, Laihao;Wu, Yanyan

作者机构：

关键词： mandarin fish fermentation; metabolomic profile; water-soluble metabolite; fermentation; quality control; Siniperca chuatsi

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 7 期

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收录情况： SCI

摘要： Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish.

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