Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish ( Siniperca chuatsi ) Fermentation

Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish ( ). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related me...

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Bibliographic Details
Published in:Foods 2022-03, Vol.11 (7), p.944
Main Authors: Wang, Yueqi, Nie, Shi, Li, Chunsheng, Xiang, Huan, Zhao, Yongqiang, Chen, Shengjun, Li, Laihao, Wu, Yanyan
Format: Article
Language:English
Subjects:
Amino acids
Aspartic acid
Chromatography
Electronic tongues
Encyclopedias
Fatty acids
Fermentation
Fish
Food
Food science
Gas flow
Genomes
Glutamic acid
High performance liquid chromatography
Liquid chromatography
mandarin fish fermentation
Mass spectrometry
Mass spectroscopy
Metabolism
Metabolites
metabolomic profile
Metabolomics
Organic acids
Peptides
quality control
Sensors
Siniperca chuatsi
Taste
water-soluble metabolite
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Summary:Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish ( ). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11070944