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...

Full description

Bibliographic Details
Main Authors: Yi Yang, Ying Wang, Daodong Pan, Yuyu Zhang, Jun He, Qiang Xia, Jinxuan Cao
Format: Article
Language:English
Published: Wiley 2020-09-01
Series:Food Science & Nutrition
Subjects:
NMR
Online Access:https://doi.org/10.1002/fsn3.1773
id doaj-5ab7d53a438649d3a289b52bd150b7f5
record_format Article
spelling 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 AT yiyang theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT yingwang theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT daodongpan theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT yuyuzhang theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT junhe theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT qiangxia theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT jinxuancao theapplicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT yiyang applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT yingwang applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT daodongpan applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT yuyuzhang applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT junhe applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT qiangxia applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
AT jinxuancao applicationof1hnmrtoexplorethetastedifferencecausedbytasteactivemetabolitesofdifferentchinesesaucestewedbeef
_version_ 1724543940531585024