Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions
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- 作者：Masahiro Sugimoto ; Hajime Goto ; Kazuko Otomo ; Masanori Ito ; Hiromi Onuma ; Asako Suzuki ; Maki Sugawara ; Shinobu Abe ; Masaru Tomita ; Tomoyoshi Soga
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：July 28, 2010
- 年：2010
- 卷：58
- 期：14
- 页码：8418-8425
- 全文大小：1130K
- 年卷期：v.58,no.14(July 28, 2010)
- ISSN：1520-5118
文摘
Its high nutritional content and sensory characteristics make edamame a popular vegetable bean. However, because of its short shelf-life, it is important to optimize the storage conditions to maintain its quality during distribution to consumers. We focused on storage conditions to investigate the temporal changes in the metabolic profiles and sensory characteristics of edamame during transportation from the site of harvest to the site of purchase/consumption. We conducted metabolomic analysis and sensory evaluation tests of edamame stored for different lengths and at different temperatures. Charged metabolites were profiled by capillary electrophoresis−mass spectrometry, and free sugars were quantified by liquid chromatography−tandem mass spectrometry. In comparison to the gradual decrease in its sensory characteristics over time, the changes in metabolite profiles manifested four different patterns. In particular, changes in amino acid levels were related to sensory attributes. The downstream metabolites of shikimate as well as phospholipids and γ-aminobutyric acid increased with increasing storage temperatures.