Metabolites (Nov 2022)

Flavor Profiling Using Comprehensive Mass Spectrometry Analysis of Metabolites in Tomato Soups

  • Simon Leygeber,
  • Justus L. Grossmann,
  • Carmen Diez-Simon,
  • Naama Karu,
  • Anne-Charlotte Dubbelman,
  • Amy C. Harms,
  • Johan A. Westerhuis,
  • Doris M. Jacobs,
  • Peter W. Lindenburg,
  • Margriet M. W. B. Hendriks,
  • Brenda C. H. Ammerlaan,
  • Marco A. van den Berg,
  • Rudi van Doorn,
  • Roland Mumm,
  • Robert D. Hall,
  • Age K. Smilde,
  • Thomas Hankemeier

DOI
https://doi.org/10.3390/metabo12121194
Journal volume & issue
Vol. 12, no. 12
p. 1194

Abstract

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Trained sensory panels are regularly used to rate food products but do not allow for data-driven approaches to steer food product development. This study evaluated the potential of a molecular-based strategy by analyzing 27 tomato soups that were enhanced with yeast-derived flavor products using a sensory panel as well as LC-MS and GC-MS profiling. These data sets were used to build prediction models for 26 different sensory attributes using partial least squares analysis. We found driving separation factors between the tomato soups and metabolites predicting different flavors. Many metabolites were putatively identified as dipeptides and sulfur-containing modified amino acids, which are scientifically described as related to umami or having “garlic-like” and “onion-like” attributes. Proposed identities of high-impact sensory markers (methionyl-proline and asparagine-leucine) were verified using MS/MS. The overall results highlighted the strength of combining sensory data and metabolomics platforms to find new information related to flavor perception in a complex food matrix.

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