The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

This work aims to explore the contribution of prickly ash (<i>Zanthoxylum bungeanum</i> Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A tot...

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Autores principales:	Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	sheep tail fat taste compounds LC-QTOF-MS PLS-DA sensory analysis additional experiment Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b5114c8a399b40e694614760bf49675b
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spelling	oai:doaj.org-article:b5114c8a399b40e694614760bf49675b2021-11-25T17:34:26ZThe Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis10.3390/foods101127092304-8158https://doaj.org/article/b5114c8a399b40e694614760bf49675b2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2709https://doaj.org/toc/2304-8158This work aims to explore the contribution of prickly ash (<i>Zanthoxylum bungeanum</i> Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 and <i>p</i> < 0.05. An additional experiment showed that guanosine 5′-monophosphate, malic acid, inosine and adenosine 5′-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.Yan HuangDandan PuZhilin HaoXiao YangYuyu ZhangMDPI AGarticlesheep tail fattaste compoundsLC-QTOF-MSPLS-DAsensory analysisadditional experimentChemical technologyTP1-1185ENFoods, Vol 10, Iss 2709, p 2709 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	sheep tail fat taste compounds LC-QTOF-MS PLS-DA sensory analysis additional experiment Chemical technology TP1-1185
spellingShingle	sheep tail fat taste compounds LC-QTOF-MS PLS-DA sensory analysis additional experiment Chemical technology TP1-1185 Yan Huang Dandan Pu Zhilin Hao Xiao Yang Yuyu Zhang The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
description	This work aims to explore the contribution of prickly ash (<i>Zanthoxylum bungeanum</i> Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 and <i>p</i> < 0.05. An additional experiment showed that guanosine 5′-monophosphate, malic acid, inosine and adenosine 5′-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.
format	article
author	Yan Huang Dandan Pu Zhilin Hao Xiao Yang Yuyu Zhang
author_facet	Yan Huang Dandan Pu Zhilin Hao Xiao Yang Yuyu Zhang
author_sort	Yan Huang
title	The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
title_short	The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
title_full	The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
title_fullStr	The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
title_full_unstemmed	The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
title_sort	effect of prickly ash (<i>zanthoxylum bungeanum</i> maxim) on the taste perception of stewed sheep tail fat by lc-qtof-ms/ms and a chemometrics analysis
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b5114c8a399b40e694614760bf49675b
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The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

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