Open AccessThe application of 1 H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef
Author(s) -
Yang Yi,
Wang Ying,
Pan Daodong,
Zhang Yuyu,
He Jun,
Xia Qiang,
Cao Jinxuan
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1773
Subject(s) - taste , chemistry , food science , significant difference , chromatography , mathematics , statistics
In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using 1 H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste‐active metabolites of different Chinese sauce‐stewed beef. Beef samples demonstrated to consist of 25 metabolites, including amino acids, sugars, organic acids, nucleic aides, and their derivatives. PC1 and PC2 explained a total of 85.1 and 13.1% of variables, respectively. Metabolites such as isoleucine, histidine, glutamate, pyroglutamate, sucrose, lactate, creatine, carnitine, and creatinine were kept at a higher levels compared with other metabolites in the four products. Sensory evaluation was also done to help analyze the taste difference. This microcosmic approach of using high‐resolution NMR spectrometry to analyze beef products has rarely been reported. This work established a feasible method to distinguish the taste difference of different Chinese sauce‐stewed beef.