Title
Comprehensive Analysis of Umami Compounds by Ion-Pair Liquid Chromatography Coupled to Mass Spectrometry
Author
Coulier, L.
Bas, R.
Hekman, M.
van der Werff, B.J.C.
Burgering, M.
Thissen, U.
Publication year
2011
Abstract
An ion-pair LC-ESI-MS method was developed capable of analyzing various reported umami or umami-enhancing compounds, including glutamic acid and 5'-ribonucleotides. The method was validated using tomato and potato samples and showed overall good analytical performance with respect to selectivity, detection limit, linearity, and repeatability. The method was applied to various tomato samples resulting in concentrations of glutamic acid and 5'-ribonucleotides that were in good comparison with literature. The methodology might also be used for the discovery of new umami (enhancing) compounds in an untargeted mode. This was to a certain extent demonstrated for tomato samples by correlating all peaks observed with the ion-pair liquid chromatography-mass spectrometry (LC-MS) method to sensory properties using multivariate statistics. Practical Application: This study describes the development and application of a LC-MS method, which can be used to quantify several known umami (enhancing) compounds in various foods. Furthermore, the method might be useful for the discovery of new umami (enhancing) compounds. © 2011 Institute of Food Technologists®.
Subject
Life Triskelion BV
QS - Quality & Safety AR - Analytical Research
EELS - Earth, Environmental and Life Sciences TNO Bedrijven
Nutrition
5'-ribonucleotides
Ion-pair LC-MS
Metabolite profiling
Tomato
Umami
To reference this document use:
http://resolver.tudelft.nl/uuid:07b12446-810d-4245-9e0b-16f89e239f7b
DOI
https://doi.org/10.1111/j.1750-3841.2011.02306.x
TNO identifier
436002
ISSN
0022-1147
Source
Journal of Food Science, 76 (7), C1081-C1087
Document type
article