Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC–MS analysis. (1st June 2022)

• Record Type: Journal Article
• Authors: Dubrow, Geoffrey A.; Tello, Edisson; Schwartz, Eric; Forero, Diana Paola; Peterson, Devin G.
• Is Part Of: Food chemistry. Volume 378(2022)
• Publication Date: 2022-06-01
• Subjects: Flavor liking -- Jam -- Preserves -- Consumer acceptability -- Flavoromics; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132042
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Untargeted LC–MS profiling OPLS models predict consumer liking of strawberry preserves. Four non-volatile compounds were identified as highly predictive of acceptability. One compound identified was a novel product. Predictive compounds were tasteless or weakly astringent in isolation. For females, non-volatile and volatile compounds significantly increased liking. Abstract: Non-volatile compounds that impact the acceptability of strawberry preserves were investigated by untargeted LC–MS flavoromics analysis. Chemical profiles for fifteen strawberry preserves were modeled against consumer liking scores by orthogonal partial least squares (OPLS) with good fit ( R 2 Y = 0.995) and predictive ability ( Q 2 = 0.918). Four chemical compounds predictive of acceptability were identified, by accurate MS and NMR, as secoisolariciresinol monoglucoside, (+)-isolariciresinol monoglucoside, 1-hexanoyl-phloroglucinol-2- O - β -d -glucoside, and the novel compound decanoic acid-4- O - β -d -glucoside. Sensory recombination testing of preserve samples with added levels of the four predictive LC–MS compounds indicated perceivable sensory changes in the flavor profile. Female consumers significantly preferred the recombination preserve with added levels of both predictive GC–MS and LC–MS compounds as compared to the control preserve, demonstrating the applicability of the approach for understanding product liking.