4.7 Article

Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions

Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 14, Pages 8418-8425

Publisher

AMER CHEMICAL SOC
DOI: 10.1021/jf101471d

Keywords

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

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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 y-aminobutyric acid increased with increasing storage temperatures.

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