Journal
FOOD CHEMISTRY
Volume 386, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132740
Keywords
Mongolian cheese; Metabolomics; Metabolites; Metabolic pathway; Amino acids quantification; Volatile compounds; Sensory evaluation; Flavor
Funding
- Open Project Program of State Key Laboratory of Dairy Biotechnology [SKLDB2021-002]
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Non-targeted metabolomics was used to study metabolites that may contribute to quality deterioration of Mongolian cheese during storage. The results showed that bitter amino acids, bitter peptide, and organic acids increased during storage, while overall acceptability decreased.
Non-targeted metabolomics was used to study metabolites with low molecular weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiological analysis, pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (PheIle), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway analysis showed that differential metabolites were mainly related to amino acid metabolism, such as beta-alanine metabolism and glycine, serine, and threonine metabolism. Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and ethyl esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.
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