Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids was written by Zhang, Xin;Zheng, Yuanrong;Zhou, Ran;Ma, Ming. And the article was included in Food Chemistry in 2022.Recommanded Product: Octyl acetate The following contents are mentioned in the article:
Non-targeted metabolomics was used to study metabolites with low mol. weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiol. anal., 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 (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway anal. showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and Et 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. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: Octyl acetate).
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