Wang, J.; Mei, S.; Jin, C.; Mehmood, M.A.; Zhang, Q.; Hu, T.; Li, W.; Wu, T. Uncovering Taste-Active Metabolites in Chili Sauce Fermentation Through Metabolomics and Web-based Computing Tools Analysis. Preprints2023, 2023030209. https://doi.org/10.20944/preprints202303.0209.v1
APA Style
Wang, J., Mei, S., Jin, C., Mehmood, M.A., Zhang, Q., Hu, T., Li, W., & Wu, T. (2023). Uncovering Taste-Active Metabolites in Chili Sauce Fermentation Through Metabolomics and Web-based Computing Tools Analysis. Preprints. https://doi.org/10.20944/preprints202303.0209.v1
Chicago/Turabian Style
Wang, J., Weili Li and Tao Wu. 2023 "Uncovering Taste-Active Metabolites in Chili Sauce Fermentation Through Metabolomics and Web-based Computing Tools Analysis" Preprints. https://doi.org/10.20944/preprints202303.0209.v1
Abstract
Lactobacillus plantarum has been observed to play a crucial role in shaping the sensory properties of chili sauce. However, the specific taste-active metabolites responsible for the desirable flavor profile of chili sauce remain inadequately characterized. This study employed a combination of metabolomics and web-based computational tools analysis to investigate the dynamic changes in taste-active metabolites during chili sauce fermentation. Initially, metabolites were rapidly annotated using a feature-based molecular network, leading to the tentative annotation of 206 metabolites, of which a significant proportion had not been previously reported. Subsequently, the VirtualTaste tool identified dihydrosphingosine, lactic acid, isoleucine, phytosphingosine, and gluconic acid as potential taste markers for quality control. Finally, pathway enrichment analysis revealed that these components were primarily associated with amino acid tRNA, phenylalanine, tyrosine, and tryptophan biosynthesis, as well as sphingolipid metabolism. This study provides valuable insights into the mechanisms underlying the formation of the distinctive flavor of chili sauce.
Keywords
chili sauce; Lactiplantibacillus plantarum; feature-based molecular network; metabolomics; taste
Subject
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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