Ishihara Satoru, Inaoka Takashi, Nakamura Toshihide, Kimura Keitarou, Sekiyama Yasuyo, Tomita Satoru
Gunma Agriculture Technology Center, 493 Nishi-obokata, Isesaki, Gunma 379-2224, Japan.
Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
J Biosci Bioeng. 2018 Jul;126(1):53-62. doi: 10.1016/j.jbiosc.2018.02.003. Epub 2018 Mar 2.
Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage harvested in Tsumagoi, Japan. Water-soluble and volatile metabolite profiles of cabbage vinegar were compared with those of various vinegars: rice vinegar, grain vinegar, apple vinegar, and black vinegar (Japanese kurozu made of brown rice). Principal component analysis (PCA) of the water-soluble metabolites indicated that cabbage vinegars belonged to an isolated class by the contributions of fructose, pyroglutamic acid, choline, and methiin (S-methylcysteine sulfoxide). Regarding the volatile compounds, the PCA data represented that rice, black, and apple vinegars were characterized by most of the dominant volatiles, such as acetate esters, alcohols, ketones, and acids. Cabbage and grain vinegars were included in the same class although these two vinegars have different flavors. Orthogonal partial least squares-discrimination analysis exhibited the differences in volatile compound profile between cabbage and grain vinegars, revealing that cabbage vinegars were characterized by the presence of sulfides (dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), nitriles (allyl cyanide and 4-methylthio-butanenitrile), 3-hexene-1-ol, and crotonic acid. The time-course changes in these highlighted compounds during the acetic acid fermentation of cabbage vinegar suggested that pyroglutamic and crotonic acids were produced through fermentation, whereas choline, methiin, sulfides, nitriles, and 3-hexene-1-ol were derived from cabbage, suggesting the key role of these compounds in the unique taste and flavor of cabbage vinegar.
采用基于核磁共振和气相色谱/质谱技术的非靶向代谢组学分析方法，对日本妻笼市收获的卷心菜制成的原生农产品——卷心菜醋进行了深入表征。将卷心菜醋的水溶性和挥发性代谢物谱与各种醋（米醋、谷物醋、苹果醋和黑醋（由糙米制成的日本黑醋））进行了比较。水溶性代谢物的主成分分析（PCA）表明，由于果糖、焦谷氨酸、胆碱和甲硫氨酸（S-甲基半胱氨酸亚砜）的作用，卷心菜醋属于一个独立的类别。关于挥发性化合物，PCA数据表明，米醋、黑醋和苹果醋的特征是大多数主要挥发性物质，如乙酸酯、醇、酮和酸。卷心菜醋和谷物醋属于同一类别，尽管这两种醋的风味不同。正交偏最小二乘法判别分析显示了卷心菜醋和谷物醋在挥发性化合物谱上的差异，表明卷心菜醋的特征是存在硫化物（二甲基硫醚、二甲基二硫醚和二甲基三硫醚）、腈（烯丙基氰和4-甲硫基丁腈）、3-己烯-1-醇和巴豆酸。这些突出化合物在卷心菜醋醋酸发酵过程中的时间变化表明，焦谷氨酸和巴豆酸是通过发酵产生的，而胆碱、甲硫氨酸、硫化物、腈和3-己烯-1-醇则来自卷心菜，表明这些化合物在卷心菜醋独特的口感和风味中起关键作用。
