Analytical Letters,
Год журнала:
2023,
Номер
57(13), С. 2103 - 2117
Опубликована: Ноя. 30, 2023
Organic
acids
are
among
the
primary
substances
affecting
flavor
of
'Fenjiao'
bananas.
Several
previous
studies
have
characterized
organic
and
their
corresponding
biosynthetic
pathways
in
bananas;
however,
chemical
information
about
spatial
temporal
distributions
bananas
is
absent.
In
this
study,
air
flow-assisted
desorption
electrospray
ionization
mass
spectrometry
imaging
(AFADESI-MSI)
for
analyzing
was
developed.
The
peel
pulp
were
detected
imaged
situ,
distribution
banana
fruit
tissue
slices
visualized.
results
validated
by
liquid
chromatography-tandem
(LC-MS/MS).
showed
that
MSI
method
can
provide
more
accurate
localizations
four
(i.e.,
citric,
malic,
fumaric,
quinic
acids)
same
tissues
However,
quantification
concentrations
different
adversely
affected
inaccuracy
due
to
matrix
effects.
situ
determination
assist
understand
bananas,
which
provides
a
new
idea
explore
biosynthesis
accumulation
pattern
metabolites.
Food Chemistry X,
Год журнала:
2024,
Номер
21, С. 101116 - 101116
Опубликована: Янв. 2, 2024
To
reveal
the
formation
mechanism
of
characteristic
flavour
tomato
sour
soup
(TSS),
metabolomics
based
on
UHPLC–Q–TOF/MS
was
used
to
investigate
effect
sugar
addition
TSS
during
fermentation
with
Lacticaseibacillus
casei
H1.
A
total
254
differentially
abundant
metabolites
were
identified
in
10%
added-sugar
group,
which
mainly
belonged
organic
acids
and
derivatives,
fatty
acyls,
oxygen
compounds.
Metabolic
pathway
analysis
revealed
that
alanine
aspartate
glutamate
metabolism,
valine
leucine
isoleucine
metabolism
butanoate
potential
pathways
for
formation.
Lactic
acid,
acetic
Ala,
Glu
Asp
significantly
contributed
acidity
umami
TSS.
This
study
showed
regulation
played
an
important
role
fermentation,
providing
support
understanding
as
main
