Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions

Masahiro Sugimoto; Hajime Goto; Kazuko Otomo; Masanori Ito; Hiromi Onuma; Asako Suzuki; Maki Sugawara; Shinobu Abe; Masaru Tomita; Tomoyoshi Soga

doi:10.1021/jf101471d

Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions

Masahiro Sugimoto, Hajime Goto, Kazuko Otomo, Masanori Ito, Hiromi Onuma, Asako Suzuki, Maki Sugawara, Shinobu Abe, Masaru Tomita, Tomoyoshi Soga

Faculty of Environment and Information Studies

Research output: Contribution to journal › Article › peer-review

45 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	8418-8425
Number of pages	8
Journal	Journal of agricultural and food chemistry
Volume	58
Issue number	14
DOIs	https://doi.org/10.1021/jf101471d
Publication status	Published - 2010 Jul 28

Keywords

CE-MS
Edamame
LC-MS/MS
metabolome
sensory evaluation
storage

ASJC Scopus subject areas

Chemistry(all)
Agricultural and Biological Sciences(all)

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10.1021/jf101471d

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Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions. / Sugimoto, Masahiro; Goto, Hajime; Otomo, Kazuko; Ito, Masanori; Onuma, Hiromi; Suzuki, Asako; Sugawara, Maki; Abe, Shinobu; Tomita, Masaru ; Soga, Tomoyoshi.

In: Journal of agricultural and food chemistry, Vol. 58, No. 14, 28.07.2010, p. 8418-8425.

Research output: Contribution to journal › Article › peer-review

Sugimoto, Masahiro ; Goto, Hajime ; Otomo, Kazuko ; Ito, Masanori ; Onuma, Hiromi ; Suzuki, Asako ; Sugawara, Maki ; Abe, Shinobu ; Tomita, Masaru ; Soga, Tomoyoshi. / Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions. In: Journal of agricultural and food chemistry. 2010 ; Vol. 58, No. 14. pp. 8418-8425.

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abstract = "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.",

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AU - Suzuki, Asako

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