Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
Dry-cured ham
Metabolomics
Ripening
Sensory evaluation
Taste sensor
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
03 2020
03 2020
Historique:
received:
04
09
2019
revised:
16
11
2019
accepted:
20
11
2019
entrez:
11
2
2020
pubmed:
11
2
2020
medline:
2
3
2021
Statut:
ppublish
Résumé
Dry-cured ham with a long ripening period is a valuable product worldwide. Ripening time is a key determinant of the endogenous metabolites that characterize the flavor and taste of ham products. While various studies have analyzed the relationship between ripening duration and sensory characteristics, no studies have evaluated ham products produced in Japan. Here, we conducted time-course metabolomic profiling, taste sensor-based analyses, and sensory evaluations by non-trained consumers during ripening. Capillary electrophoresis-mass spectrometry was used to quantify non-volatile metabolites, such as amino acids, organic acids, and nucleotides. In an analysis of eight time-points during 680 days of ripening, the highest score for the after-taste of umami was observed on day 540, despite subtle changes in the scores for other properties. The concentrations of aspartic acid and glutamic acid relative to those of total amino acids were the highest at this point. This approach can contribute to the understanding of the relationship between the metabolite profile and ripening duration.
Identifiants
pubmed: 32036920
pii: S0963-9969(19)30736-7
doi: 10.1016/j.foodres.2019.108850
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
108850Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declarations of Competing Interest None.