鲜味
化学
代谢物
焦谷氨酸
生物化学
代谢组学
品味
三角线
电子舌
食品科学
氨基酸
色谱法
作者
Nuti Hutasingh,Hathaichanok Chuntakaruk,Apinya Tubtimrattana,Yanisa Ketngamkum,Putthamas Pewlong,Narumon Phaonakrop,Sittiruk Roytrakul,Thanyada Rungrotmongkol,Atchara Paemanee,Nat Tansrisawad,Ubonrat Siripatrawan,Supaart Sirikantaramas
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-01
卷期号:404: 134564-134564
被引量:4
标识
DOI:10.1016/j.foodchem.2022.134564
摘要
Chaya (Cnidoscolus chayamansa and C. aconitifolius) is a fast-growing medicinal plant, and its leaves exhibit a strong umami taste. Here metabolite variation and umami-related compounds in the leaves of two chaya species were determined using a multiplatform untargeted-metabolomics approach, electronic tongue, and in silico screening. Metabolite profiles varied between the leaves of the two species and among leaf maturation stages. Young leaves exhibited the highest umami taste intensity, followed by mature and old leaves. Partial least square regression and computational molecular docking analyses revealed five potent umami substances (quinic acid, trigonelline, alanyl–tyrosine, leucyl–glycyl–proline, and leucyl–aspartyl–glutamine) and three known umami compounds (l-glutamic acid, pyroglutamic acid, and 5′-adenosine monophosphate). The five substances were validated as novel umami compounds using electronic tongue assay; leucyl–glycyl–proline exhibited synergism with monosodium glutamate, thereby enhancing the umami taste. Thus, substances contributing to the taste of chaya leaves were successfully identified.
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