非靶向代谢组学揭示了甘薯干在贮藏过程中与色、香变化相关的美拉德反应底物和产物

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-14 DOI:10.1016/j.fochx.2025.103031

Sihang Wang, Qingmei Bu, Ying Feng

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引用次数: 0

摘要

采用反蒸工艺生产的甘薯干在贮藏过程中逐渐变成深褐色，并散发出浓郁的香气。研究这些变化并探索其作用机理和化合物，对于阐明其作用机制和利用色素和香气物质具有重要意义。本研究主要通过理化测定和非靶向代谢组学分析研究美拉德反应（Maillard reaction， MR）对干燥SP贮藏过程中色泽和香气演变的影响。结果表明，经过50天的储藏期，MR增加了褐变、5-羟甲基糠醛和类黑素的水平。麦芽糖、谷氨酸和His是MR储存过程中的主要底物。10种挥发性化合物的显著上调有助于干燥SP在贮藏过程中的香气发展。其中，2-甲基丁醛（ROAV 12.68）和麦芽糖醇（ROAV 3.07）是干燥SP保存50 d后的关键香气化合物。

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Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage

Dried sweet potato (SP) produced using the inverse steaming process gradually turns deep brown and develops a rich aroma during storage. Investigating these changes and exploring the contributing reaction and compounds are important to clarifying the underlying mechanisms and utilizing the pigment and aroma substances. This study mainly investigated how the Maillard reaction (MR) influences the evolution of color and aroma of dried SP during storage through physicochemical determination and non-targeted metabolomic analysis. The results indicated that MR increased the levels of browning, 5-hydroxymethylfurfural, and melanoidins after a 50-day storage period. Maltose, Glu, and His were the primary substrates of MR during storage. Ten significantly upregulated volatile compounds contributed to the development of the aroma of dried SP during storage. Among them, 2-methyl-butanal (ROAV 12.68) and maltol (ROAV 3.07) were determined to be the critical aroma compounds of dried SP stored for 50 days.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.