The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef
Abstract In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using 1H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste‐active metaboli...
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doaj-5ab7d53a438649d3a289b52bd150b7f52020-11-25T03:37:47ZengWileyFood Science & Nutrition2048-71772020-09-01894868487610.1002/fsn3.1773The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beefYi Yang0Ying Wang1Daodong Pan2Yuyu Zhang3Jun He4Qiang Xia5Jinxuan Cao6State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo ChinaAbstract In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using 1H 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.https://doi.org/10.1002/fsn3.1773Chinese sauce‐stewed beefmultivariate data analysisNMRsensory evaluationtaste‐active metabolites |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yi Yang Ying Wang Daodong Pan Yuyu Zhang Jun He Qiang Xia Jinxuan Cao |
spellingShingle |
Yi Yang Ying Wang Daodong Pan Yuyu Zhang Jun He Qiang Xia Jinxuan Cao The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef Food Science & Nutrition Chinese sauce‐stewed beef multivariate data analysis NMR sensory evaluation taste‐active metabolites |
author_facet |
Yi Yang Ying Wang Daodong Pan Yuyu Zhang Jun He Qiang Xia Jinxuan Cao |
author_sort |
Yi Yang |
title |
The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef |
title_short |
The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef |
title_full |
The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef |
title_fullStr |
The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef |
title_full_unstemmed |
The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef |
title_sort |
application of 1h nmr to explore the taste difference caused by taste‐active metabolites of different chinese sauce‐stewed beef |
publisher |
Wiley |
series |
Food Science & Nutrition |
issn |
2048-7177 |
publishDate |
2020-09-01 |
description |
Abstract In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using 1H 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. |
topic |
Chinese sauce‐stewed beef multivariate data analysis NMR sensory evaluation taste‐active metabolites |
url |
https://doi.org/10.1002/fsn3.1773 |
work_keys_str_mv |
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