Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing.

ABSTRACT: This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during

SUBMITTER: Fu H 

PROVIDER: S-EPMC8870990 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature