LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
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.
de Rijke
Eva
E
Department of Analytical Research, Givaudan, Huizerstraatweg 28, 1411 GP Naarden, The Netherlands. eva.de_rijke@givaudan.com
Ruisch
Bart
B
Bakker
Jan
J
Visser
Jan
J
Leenen
Jeroen
J
Haiber
Stephan
S
de Klerk
Adri
A
Winkel
Chris
C
König
Thorsten
T
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
C523571:N-lactoyl GMP; D006157:Guanosine Monophosphate