Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation
文献类型： 外文期刊
作者： Wang, Yueqi 1 ; Li, Chunsheng 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Chen, Shengjun 1 ; Wu, Yanyan 1 ; Zhao, Yongqiang; 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Pro, Guangzhou 510300, Guangdong, Peoples R China
2.Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Shandong, Peoples R China
4.Guangdong Shun Xin Ocean Fishery Grp Co Ltd, Yangjiang 529800, Peoples R China
关键词： Fish sauce; Fermentation; UHPLC-Q/TOF-MS-based metabolomics; Taste quality; Pathway
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 296 卷
页码：
收录情况： SCI
摘要： 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.
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