Please use this identifier to cite or link to this item: https://doi.org/10.3390/metabo10050197
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dc.titleMetabolomics for evaluating flavor-associated metabolites in plant-based products
dc.contributor.authorPavagadhi, S.
dc.contributor.authorSwarup, S.
dc.date.accessioned2021-08-23T03:27:25Z
dc.date.available2021-08-23T03:27:25Z
dc.date.issued2020-05
dc.identifier.citationPavagadhi, S., Swarup, S. (2020-05). Metabolomics for evaluating flavor-associated metabolites in plant-based products. Metabolites 10 (5) : 197. ScholarBank@NUS Repository. https://doi.org/10.3390/metabo10050197
dc.identifier.issn22181989
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/198806
dc.description.abstractPlant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among these, flavor is considered the most dominating quality attribute that significantly affects overall eating experience. Current state-of-art technologies rely on physicochemical estimations and sensory-based tests to assess flavor-related attributes in fresh PBPs. However, these methodologies often do not provide any indication about the metabolic features associated with unique flavor profiles and, consequently, can be used in a limited way to define the quality attributes of PBPs. To this end, a systematic understanding of metabolites that contribute to the flavor profiles of PBPs is warranted to complement the existing methodologies. This review will discuss the use of metabolomics for evaluating flavor-associated metabolites in fresh PBPs at post-harvest stage, alongside its applications for quality assessment and grading. We will summarize the current research in this area, discuss technical challenges and considerations pertaining to sampling and analytical techniques, as well as s provide future perspectives and directions for government organizations, industries and other stakeholders associated with the quality assessment of fresh PBPs. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
dc.publisherMDPI AG
dc.rightsAttribution 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceScopus OA2020
dc.subjectFlavour
dc.subjectMetabolomics
dc.subjectPlant-based diets
dc.subjectPlant-based products
dc.subjectSensory attributes
dc.typeReview
dc.contributor.departmentDEPT OF BIOLOGICAL SCIENCES
dc.description.doi10.3390/metabo10050197
dc.description.sourcetitleMetabolites
dc.description.volume10
dc.description.issue5
dc.description.page197
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