Cai Wen-Qiang, Huang Jia-Bo, Li Jing, Jiang Peng-Fei
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Res Int. 2024 Dec;198:115395. doi: 10.1016/j.foodres.2024.115395. Epub 2024 Nov 16.
The alteration in the taste of tomatoes after storage significantly influences consumer demand. Identification of the key compounds and related metabolic pathways involved in the taste changes of tomatoes during storage is very important for the tomato industry. This study examined the alterations in the taste of tomatoes stored at 4 °C under vacuum packaging, focusing on changes in metabolites and identifying specific metabolites that serve as markers for different taste attributes. The results showed that the decrease in sourness after storage at low temperatures was strongly associated with the decline in the function of the metabolic pathways of acetyl phosphate, pyrrole-2-carboxylic acid, and hydroxypyruvate. The increase in umami was closely related to the enrichment of amino acid-related metabolites such as tryptophan and proline. Furthermore, the utilization of vacuum packaging exerted an influence on the bitterness and astringency of tomatoes through altering the production of metabolites such as dimethylglycine, betaine, and flavonoids. These findings are essential for comprehending the variability in tomato taste and directing future quality control.
储存后番茄口味的变化显著影响消费者需求。识别番茄储存期间口味变化所涉及的关键化合物和相关代谢途径对番茄产业非常重要。本研究考察了真空包装下4℃储存的番茄口味变化，重点关注代谢物的变化并识别作为不同口味属性标志物的特定代谢物。结果表明，低温储存后酸度的降低与乙酰磷酸、吡咯-2-羧酸和羟基丙酮酸代谢途径功能的下降密切相关。鲜味的增加与色氨酸和脯氨酸等氨基酸相关代谢物的富集密切相关。此外，真空包装的使用通过改变二甲基甘氨酸、甜菜碱和类黄酮等代谢物的产生对番茄的苦味和涩味产生影响。这些发现对于理解番茄口味的变异性和指导未来的质量控制至关重要。
