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
作者： Chen, Qian 1 ; Xiang, Huan 1 ; Zhao, Yongqiang 1 ; Chen, Shengjun 1 ; Cai, Qiuxing 1 ; Wu, Yanyan 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Utili, Qinzhou 535000, Guangxi, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
4.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
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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