ArticleFoods (Basel, Switzerland)2022
Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- The effects of castration on the quality of black Tibetan sheep meat and muscle metabolites.Food science of animal resources · 2026Article
- Integrated Lipidomic and Amino Acid Metabolomic Analyses Reveal Muscle Metabolic Differences in Tibetan Sheep Under Grazing and House-Feeding Systems.Animals : an open access journal from MDPI · 2026Article
- Article
- Comparative microbial and metabolite profiles of air-dried beef jerky and air-dried mutton jerky under identical natural drying conditions.Food chemistry. Molecular sciences · 2026Article
- Multi-Omics Integration Identifies Key Pathways and Regulatory Genes Driving Marbling Formation and Meat Quality in Yunling Cattle.Animals : an open access journal from MDPI · 2026Article
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics.Food chemistry: X · 2025Article
- Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.Frontiers in nutrition · 2025Article
- Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles.Food chemistry: X · 2024Article
- Taste Compound Generation and Variation in Chinese Water Chestnut (Foods (Basel, Switzerland) · 2022Article
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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 the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.
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