Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation
Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (<i>Siniperca chuatsi</i>). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed t...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/7/944 |
| _version_ | 1797439350851502080 |
|---|---|
| author | Yueqi Wang Shi Nie Chunsheng Li Huan Xiang Yongqiang Zhao Shengjun Chen Laihao Li Yanyan Wu |
| author_facet | Yueqi Wang Shi Nie Chunsheng Li Huan Xiang Yongqiang Zhao Shengjun Chen Laihao Li Yanyan Wu |
| author_sort | Yueqi Wang |
| collection | DOAJ |
| description | Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (<i>Siniperca chuatsi</i>). 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. |
| first_indexed | 2024-03-09T11:51:35Z |
| format | Article |
| id | doaj.art-7f53779dbba74a1195dd978d21947460 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:51:35Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7f53779dbba74a1195dd978d219474602023-11-30T23:14:48ZengMDPI AGFoods2304-81582022-03-0111794410.3390/foods11070944Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) FermentationYueqi Wang0Shi Nie1Chunsheng Li2Huan Xiang3Yongqiang Zhao4Shengjun Chen5Laihao Li6Yanyan Wu7Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaSpontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (<i>Siniperca chuatsi</i>). 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.https://www.mdpi.com/2304-8158/11/7/944mandarin fish fermentationmetabolomic profilewater-soluble metabolitefermentationquality control<i>Siniperca chuatsi</i> |
| spellingShingle | Yueqi Wang Shi Nie Chunsheng Li Huan Xiang Yongqiang Zhao Shengjun Chen Laihao Li Yanyan Wu Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation Foods mandarin fish fermentation metabolomic profile water-soluble metabolite fermentation quality control <i>Siniperca chuatsi</i> |
| title | Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation |
| title_full | Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation |
| title_fullStr | Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation |
| title_full_unstemmed | Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation |
| title_short | Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (<i>Siniperca chuatsi</i>) Fermentation |
| title_sort | application of untargeted metabolomics to reveal the taste related metabolite profiles during mandarin fish i siniperca chuatsi i fermentation |
| topic | mandarin fish fermentation metabolomic profile water-soluble metabolite fermentation quality control <i>Siniperca chuatsi</i> |
| url | https://www.mdpi.com/2304-8158/11/7/944 |
| work_keys_str_mv | AT yueqiwang applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT shinie applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT chunshengli applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT huanxiang applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT yongqiangzhao applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT shengjunchen applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT laihaoli applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation AT yanyanwu applicationofuntargetedmetabolomicstorevealthetasterelatedmetaboliteprofilesduringmandarinfishisinipercachuatsiifermentation |