Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-09-01 DOI:10.1016/j.ijgfs.2024.100995

Chaonan Sun, Wenhui Zhu, Ying Bu, Yue Ning, Jianrong Li, Xuepeng Li

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Abstract

In this work, the ultrasound-assisted enzymatic (UAE) conditions for salty compounds from Manila clam were optimized using a combination of fractional factorial design (FFD) and Box-Behnken design (BBD). The optimum protein extraction rate (40.13 ± 0.37), DH (25.92 ± 0.78), and salty score (4.01 ± 0.02) of salty extract were achieved with a solid-liquid ratio of 1:4 (w/w), hydrolysis temperature of 49 °C, and ultrasound time of 10 min. Sensory results showed that the UAE hydrolysates exhibited pronounced saltiness (6.25 ± 0.03) and umami (6.62 ± 0.03), with an impressively low detection threshold for salty taste at 69 mmol/L. The electronic tongue analysis revealed that the UAE hydrolysate had a distinct saltiness (3.73 ± 0.05), umami (8.96 ± 0.02) and richness (0.83 ± 0.00). The molecular weights of the peptides in the UAE solution were 84.497 Da, 211.710 Da, 380.530 Da, 568.644 Da and 830.696 Da, respectively. It was rich in alcohols, ketones and furans, and total of 79 volatile compounds (VOCs) were identified. After ultrasonic pretreatment, the content of organic acids was significantly increased, the content of succinic acid was 8.5 ± 0.24, and the content of malic acid was 4.68 ± 0.07. In conclusion, ultrasound-assisted enzymatic is an effective treatment for the extraction of salty compounds.

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探索马尼拉蛤蜊（Ruditapes philippinarum）咸味的秘密：MALDI-TOF MS 和风味指纹图谱

本研究采用分数因子设计（FFD）和方框-贝肯设计（BBD）相结合的方法，对马尼拉蛤咸味化合物的超声辅助酶解条件进行了优化。在固液比为 1:4（重量比）、水解温度为 49 °C、超声时间为 10 分钟的条件下，咸味提取物的蛋白质提取率（40.13 ± 0.37）、DH（25.92 ± 0.78）和咸味得分（4.01 ± 0.02）均达到最佳。感官结果显示，阿联酋水解物具有明显的咸味（6.25 ± 0.03）和鲜味（6.62 ± 0.03），咸味的检测阈值为 69 mmol/L，非常低。电子舌分析显示，阿联酋水解物具有明显的咸味（3.73 ± 0.05）、鲜味（8.96 ± 0.02）和浓味（0.83 ± 0.00）。阿联酋溶液中肽的分子量分别为 84.497Da、211.710Da、380.530Da、568.644Da 和 830.696Da。阿联酋溶液中含有丰富的醇、酮和呋喃，共鉴定出 79 种挥发性化合物（VOC）。经超声波预处理后，有机酸含量明显增加，琥珀酸含量为 8.5 ± 0.24，苹果酸含量为 4.68 ± 0.07。总之，超声波辅助酶解是提取含盐化合物的一种有效处理方法。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.