title: LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
abstract: In this study a specific taste modulating flavor ingredient, N-lactoylguanosine 5'-monophosphate (N-lactoyl GMP), was determined in bonito (Japanese, Katsuobushi, dried fermented skipjack) and in powdered bonito using liquid chromatography-electrospray ionization (+) mass spectrometry-mass spectrometry (LC-ESI(+)-MS/MS) with a methanol/ammonium acetate or formate gradient. Furthermore, the influence of ion suppression due to sample matrix effect was investigated and was found to substantially influence the total MS response of N-lactoyl GMP; by adjusting the LC conditions the response could be approximately 5-fold-enhanced. The N-lactoyl GMP concentrations in different types of bonito products were between 0.2 and 2.4 microg/g.
authors.affiliation: Department of Analytical Research, Givaudan, Huizerstraatweg 28, 1411 GP Naarden, The Netherlands. eva.de_rijke@givaudan.com
authors.forename: Eva
authors.initials: E
authors.lastname: de Rijke
authors.forename: Bart
authors.initials: B
authors.lastname: Ruisch
authors.forename: Jan
authors.initials: J
authors.lastname: Bakker
authors.forename: Jan
authors.initials: J
authors.lastname: Visser
authors.forename: Jeroen
authors.initials: J
authors.lastname: Leenen
authors.forename: Stephan
authors.initials: S
authors.lastname: Haiber
authors.forename: Adri
authors.initials: A
authors.lastname: de Klerk
authors.forename: Chris
authors.initials: C
authors.lastname: Winkel
authors.forename: Thorsten
authors.initials: T
authors.lastname: König
mesh_terms: D000818:Animals; D002853:Chromatography, Liquid; D005285:Fermentation; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation; D006157:Guanosine Monophosphate / Q000031:analogs & derivatives* / Q000032:analysis; D010473:Perciformes; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: C523571:N-lactoyl GMP; D006157:Guanosine Monophosphate