The application of 1H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef.
Food Sci Nutr. 2020 Sep;8(9):4868-4876
Authors: Yang Y, Wang Y, Pan D, Zhang Y, He J, Xia Q, Cao J
Abstract
In this study, we developed a method for the quantification of taste-active metabolites of Chinese commercial sauce-stewed beef by using 1H 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.
[U. of Ottawa NMR Facility Blog] NMR and the Taste of Christmas - Gingerbread
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The holiday season is full of delicious treats. Aside from rum spiked eggnog, candy canes, fruitcake, shortbread and cranberry sauce, one of my favorite Christmas treats is gingerbread. Whether you enjoy biting the limbs off a gingerbread man or munching on the roof of a gingerbread house, you cannot escape the wonderful aroma and flavor of ginger and cinnamon. These fragrant spices can be easily examined by NMR spectroscopy. The figure below shows the 600 MHz 1H NMR spectra of CDCl3 extracts of ground ginger (top) and ground cinnamon...
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Ancient Biological Clockwork Revealed Using 'Secret Sauce'
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The application of 1H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef.
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