Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process

Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the un...
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Autor*in:	Niken Indrati [verfasserIn] Natthaporn Phonsatta [verfasserIn] Patcha Poungsombat [verfasserIn] Sakda Khoomrung [verfasserIn] Punnanee Sumpavapol [verfasserIn] Atikorn Panya [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	untargeted metabolomics profiling sweet pickled mango GC/Q-TOF volatile metabolites non-volatile metabolites production processes

Übergeordnetes Werk:	In: Frontiers in Nutrition - Frontiers Media S.A., 2014, 9(2022)
Übergeordnetes Werk:	volume:9 ; year:2022

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3389/fnut.2022.934842

Katalog-ID:	DOAJ023665734

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callnumber-first	T - Technology
author	Niken Indrati
spellingShingle	Niken Indrati misc TX341-641 misc untargeted metabolomics profiling misc sweet pickled mango misc GC/Q-TOF misc volatile metabolites misc non-volatile metabolites misc production processes misc Nutrition. Foods and food supply Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process
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topic_title	TX341-641 Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process untargeted metabolomics profiling sweet pickled mango GC/Q-TOF volatile metabolites non-volatile metabolites production processes
topic	misc TX341-641 misc untargeted metabolomics profiling misc sweet pickled mango misc GC/Q-TOF misc volatile metabolites misc non-volatile metabolites misc production processes misc Nutrition. Foods and food supply
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title	Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process
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title_full	Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process
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title_sort	metabolic profiles alteration of southern thailand traditional sweet pickled mango during the production process
callnumber	TX341-641
title_auth	Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process
abstract	Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
abstractGer	Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
abstract_unstemmed	Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
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title_short	Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process
url	https://doi.org/10.3389/fnut.2022.934842 https://doaj.org/article/5f8c1494d2284d0f9b7f7a4cf6815508 https://www.frontiersin.org/articles/10.3389/fnut.2022.934842/full https://doaj.org/toc/2296-861X
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Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process

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