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Cited by 19Fermentation and Sensory AnalysisFood Nutrient Composition and Product DevelopmentFood Quality and Safety Studies

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Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar

Ishihara, Satoru, Inaoka, Takashi, Nakamura, Toshihide, Kimura, Keitarou, Sekiyama, Yasuyo, Tomita, Satoru·2018·Journal of Bioscience and Bioengineering
DOI 10.1016/j.jbiosc.2018.02.003
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Abstract

Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage harvested in Tsumagoi, Japan. Water-soluble and volatile metabolite profiles of cabbage vinegar were compared with those of various vinegars: rice vinegar, grain vinegar, apple vinegar, and black vinegar (Japanese kurozu made of brown rice). Principal component analysis (PCA) of the water-soluble metabolites indicated that cabbage vinegars belonged to an isolated class by the contributions of fructose, pyroglutamic acid, choline, and methiin (S-methylcysteine sulfoxide). Regarding the volatile compounds, the PCA data represented that rice, black, and apple vinegars were characterized by most of the dominant volatiles, such as acetate esters, alcohols, ketones, and acids. Cabbage and grain vinegars were included in the same class although these two vinegars have different flavors. Orthogonal partial least squares-discrimination analysis exhibited the differences in volatile compound profile between cabbage and grain vinegars, revealing that cabbage vinegars were characterized by the presence of sulfides (dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), nitriles (allyl cyanide and 4-methylthio-butanenitrile), 3-hexene-1-ol, and crotonic acid. The time-course changes in these highlighted compounds during the acetic acid fermentation of cabbage vinegar suggested that pyroglutamic and crotonic acids were produced through fermentation, whereas choline, methiin, sulfides, nitriles, and 3-hexene-1-ol were derived from cabbage, suggesting the key role of these compounds in the unique taste and flavor of cabbage vinegar.

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Metadata

Authors
Ishihara, S., Inaoka, T., Nakamura, T., Kimura, K., Sekiyama, Y., & Tomita, S.
Affiliations
  • Gunma Agricultural Technology Center (JP)
  • National Agriculture and Food Research Organization (JP)
Corresponding author
Tomita, Satoru
ORCID
Venue
Journal of Bioscience and Bioengineering
Publisher
Elsevier BV
Published
2018-07
Volume
126
Issue
1
Pages
53-62
ISSN
  • 1347-4421 (ISSN-L)
  • 1389-1723
DOI
10.1016/j.jbiosc.2018.02.003
OpenAlex
W2790787287
Cited by
19
References
1
Citations by year
2026: 1 · 2025: 2 · 2024: 3 · 2023: 1 · 2022: 2 · 2021: 6 · 2020: 3 · 2019: 1
FWCI
2.35
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Bioscience and Bioengineering (publishedVersion)
  • PubMed (publishedVersion)
Funders
National Agriculture and Food Research Organization
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
water-soluble metabolites, volatile compounds, acetic acid fermentation, pyroglutamic acid, choline, sulfide, nitriles, crotonic acid, vinegar flavor, rice vinegar, black vinegar, apple cider vinegar
MeSH terms
Alcohols, Brassica, Esters, Fermentation, Flavoring Agents, Ketones, Gas Chromatography-Mass Spectrometry, Magnetic Resonance Spectroscopy, Water, Acetic Acid, Principal Component Analysis, Metabolomics

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