Yang Yi, Wang Ying, Pan Daodong, Zhang Yuyu, He Jun, Xia Qiang, Cao Jinxuan
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo University Ningbo China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo China.
Food Sci Nutr. 2020 Jul 21;8(9):4868-4876. doi: 10.1002/fsn3.1773. eCollection 2020 Sep.
In this study, we developed a method for the quantification of taste-active metabolites of Chinese commercial sauce-stewed beef by using H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste-active metabolites of different Chinese sauce-stewed beef. Beef samples demonstrated to consist of 25 metabolites, including amino acids, sugars, organic acids, nucleic aides, and their derivatives. PC1 and PC2 explained a total of 85.1 and 13.1% of variables, respectively. Metabolites such as isoleucine, histidine, glutamate, pyroglutamate, sucrose, lactate, creatine, carnitine, and creatinine were kept at a higher levels compared with other metabolites in the four products. Sensory evaluation was also done to help analyze the taste difference. This microcosmic approach of using high-resolution NMR spectrometry to analyze beef products has rarely been reported. This work established a feasible method to distinguish the taste difference of different Chinese sauce-stewed beef.
在本研究中，我们开发了一种通过核磁共振光谱结合多元数据分析来定量中国市售酱卤牛肉中呈味代谢物的方法。该方法用于分析不同中国酱卤牛肉的呈味代谢物所导致的风味差异。牛肉样品中检测出25种代谢物，包括氨基酸、糖类、有机酸、核苷及其衍生物。主成分1（PC1）和主成分2（PC2）分别解释了85.1%和13.1%的变量。与其他四种产品中的代谢物相比，异亮氨酸、组氨酸、谷氨酸、焦谷氨酸、蔗糖、乳酸、肌酸、肉碱和肌酐等代谢物含量较高。还进行了感官评价以辅助分析风味差异。这种利用高分辨率核磁共振光谱分析牛肉产品的微观方法鲜有报道。本研究建立了一种可行的方法来区分不同中国酱卤牛肉的风味差异。
