| Title: | Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids |
| Author(s): | Zhang X; Zheng Y; Zhou R; Ma M; |
| Address: | "State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China. Electronic address: rzhou@shou.edu.cn. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Electronic address: mma@shou.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.132740 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Non-targeted metabolomics was used to study metabolites with low molecular weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiological analysis, pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway analysis showed that differential metabolites were mainly related to amino acid metabolism, such as beta-alanine metabolism and glycine, serine, and threonine metabolism. Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and ethyl esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life" |
| Keywords: | Amines/analysis Amino Acids/analysis *Cheese/analysis Metabolomics Odorants/analysis Taste Amino acids quantification Flavor Metabolic pathway Metabolites Mongolian cheese Sensory evaluation Volatile compounds; |
| Notes: | "MedlineZhang, Xin Zheng, Yuanrong Zhou, Ran Ma, Ming eng England 2022/03/27 Food Chem. 2022 Aug 30; 386:132740. doi: 10.1016/j.foodchem.2022.132740. Epub 2022 Mar 17" |
