State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Ningbo University, Ningbo, Zhejiang 315211, China.
Food Chem. 2024 Dec 1;460(Pt 1):140468. doi: 10.1016/j.foodchem.2024.140468. Epub 2024 Jul 15.
Porphyra sensu lato, a highly valuable edible seaweed renowned for its distinctive umami taste, undergoes significant taste variations during the harvest cycle, affecting product quality and pricing. In this study, umami-related metabolites in Pyropia haitanensis were investigated at different harvesting times using GC-MS metabolomic, targeted LC-MS analysis, and an electronic tongue taste evaluation. High concentrations of compounds, including glutamic acid, aspartic acid, and inosine 5'-monophosphate, were identified as the main contributors to the overall umami profile. The concentrations of the compounds and umami-enhancing substances, such as sugars, were negatively correlated as the harvesting period extended. The early harvested P. haitanensis exhibited a superior umami taste, which gradually decreased with subsequent harvest time. Proline, a known cold-resistance metabolite, accumulated as the seawater temperature decreased and the harvest period progressed. These findings provide insights into the optimal cultivation and harvesting practices for maintaining umami quality in P. haitanensis products.
条斑紫菜是一种极具经济价值的食用海藻，因其独特的鲜味而闻名。在其生长周期中，条斑紫菜的鲜味会发生显著变化，从而影响产品的质量和价格。本研究采用 GC-MS 代谢组学、靶向 LC-MS 分析和电子舌味觉评价等方法，研究了不同收获时间对坛紫菜鲜味相关代谢物的影响。结果表明，谷氨酸、天冬氨酸和肌苷 5'-单磷酸等化合物含量较高，是坛紫菜鲜味的主要贡献者。随着收获期的延长，这些化合物和鲜味增强物质（如糖）的浓度呈负相关。早期收获的坛紫菜具有较好的鲜味，随着收获时间的推移，鲜味逐渐下降。脯氨酸作为一种已知的抗寒代谢物，随着海水温度的降低和收获期的延长而积累。这些发现为坛紫菜产品保持鲜味质量的最佳栽培和收获实践提供了依据。
