title: Metabolomic Profiling as a Possible Reverse Engineering Tool for Estimating Processing Conditions of Dry-Cured Hams.
abstract: Dry-cured hams are popular among consumers. To increase the attractiveness of the product, objective analytical methods and algorithms to evaluate the relationship between observable properties and consumer acceptability are required. In this study, metabolomics, which is used for quantitative profiling of hundreds of small molecules, was applied to 12 kinds of dry-cured hams from Japan and Europe. In total, 203 charged metabolites, including amino acids, organic acids, nucleotides, and peptides, were successfully identified and quantified. Metabolite profiles were compared for the samples with different countries of origin and processing methods (e.g., smoking or use of a starter culture). Principal component analysis of the metabolite profiles with sensory properties revealed significant correlations for redness, homogeneity, and fat whiteness. This approach could be used to design new ham products by objective evaluation of various features.
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Masahiro
authors.identifier: http://orcid.org/0000-0003-3316-2543
authors.initials: M
authors.lastname: Sugimoto
authors.affiliation: Tohoku Ham , Tsuruoka, Yamagata 997-0011, Japan.
authors.forename: Shinichi
authors.initials: S
authors.lastname: Obiya
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Miku
authors.initials: M
authors.lastname: Kaneko
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Ayame
authors.initials: A
authors.lastname: Enomoto
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Mayu
authors.initials: M
authors.lastname: Honma
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Masataka
authors.initials: M
authors.lastname: Wakayama
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Tomoyoshi
authors.initials: T
authors.lastname: Soga
authors.affiliation: Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan.
authors.forename: Masaru
authors.initials: M
authors.lastname: Tomita
mesh_terms: D000596:Amino Acids / Q000032:analysis; D005060:Europe; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007564:Japan; D055442:Metabolome; D055432:Metabolomics / Q000379:methods*; D010455:Peptides / Q000032:analysis; D025341:Principal Component Analysis; D000069466:Red Meat / Q000032:analysis*; D013649:Taste
chemical_list: D000596:Amino Acids; D010455:Peptides
keywords: amino acid; dry-cured ham; metabolomics; nucleic acid; organic acid; peptide