Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach.

Animals Flavoring Agents / analysis Magnetic Resonance Spectroscopy Pectinidae Tandem Mass Spectrometry Taste
dried scallops kokumi qHNMR taste dilution analysis taste recombinants

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
12 Jan 2022
Historique:
pubmed: 30 12 2021
medline: 14 1 2022
entrez: 29 12 2021
Statut: ppublish

Résumé

Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino acids, organic acids, and inorganic ions, the presence of taste-modulating quaternary ammonium compounds and opines in highly taste-active fractions. In order to recreate the taste of dried scallops, two independent quantitation approaches were applied and compared. The first approach used multiple targeted UHPLC-MS/MS and high-performance ion chromatography methods. Besides already established quantitation methods for basic taste compounds, a new HILIC-UHPLC-MS/MS

Identifiants

DOI: 10.1021/acs.jafc.1c05257 PMID: 34965128
pubmed: 34965128
doi: 10.1021/acs.jafc.1c05257
doi:

Substances chimiques

Flavoring Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

247-259

Auteurs

Sebastian Dirndorfer (S)

Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

Richard Hammerl (R)

Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

Seiji Kitajima (S)

Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.

Ryo Kitada (R)

Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.

Oliver Frank (O)

Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
ORCID: 0000-0003-0437-5005

Andreas Dunkel (A)

Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
ORCID: 0000-0002-4445-6144

Thomas Hofmann (T)

Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
ORCID: 0000-0003-4057-7165

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Identification and Quantitation of...
questionsmedicales.fr › Aliments et boissons › Aliments › Ingrédients alimentaires › Additifs alimentaires › Aromatisants › Identification and Quantitation of...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectroscopie par résonance magnétique › Identification and Quantitation of...
questionsmedicales.fr › Eucaryotes › Animaux › Invertébrés › Mollusca › Bivalvia › Pectinidae › Identification and Quantitation of...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse en tandem › Identification and Quantitation of...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Identification and Quantitation of...