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In order to explore the changes in flavor nucleotide-related compounds in low-salt pickled potherb mustard during storage and transportation, a high-performance liquid chromatography (HPLC) method was established to analyze the changes in the contents of flavor nucleotide-associated substances in low-salt pickled potherb mustard during storage at (25 ± 5) ℃ (J-25), (4 ± 1) ℃ (J-4), and (25 ± 5) ℃ after sterilization (M-25) or (4 ± 1) ℃ after sterilization (M-4) were analyzed. Moreover, the changes in sensory quality were monitored. The results showed that 12 compounds related to flavor nucleotides were effectively separated within 33 min. Both sterilization and cold storage inhibited the deterioration of sensory quality and flavor nucleotide-associated substances, and their combination was more effective than either alone. The contents of adenosine triphosphate (ATP) and inosine monophosphate (IMP) in group M-4 were 29.7% and 66.4% of the initial values after 60 days, respectively, and the sensory quality was still acceptable. The total amount of ATP-related compounds in pickled potherb mustard stored at (25 ± 5) ℃ increased first and then decreased rapidly, and the sensory acceptance period of group J-25 was only 9 days. Both sterilization and cold storage effectively inhibited the changes of flavor nucleotides including adenosine monophosphate (AMP), guanosine monophosphate (GMP), cytidine monophosphate (CMP), uridine monophosphate (UMP) in pickled potherb mustard, and the total amount of these four flavor nucleotides in group M-4 was as high as 4.30 mg/100 g at the end of storage. Microbial metabolism in pickled potherb mustard and high temperatures accelerated the deterioration of flavor nucleotide-related compounds during storage, while sterilization and cold storage were beneficial to the maintenance of flavor nucleotide-associated compounds. The results of this study provide theoretical support for the processing and storage of low-salt pickled potherb mustard.

Summary: Shrimp undergo rapid deterioration after death, primarily due to enzyme activity and microbial growth, with freezing serving as its primary preservation method. In this study, shrimp underwent both conventional freezing (CF) and magnetic field‐assisted freezing (MF), and the shrimp meat's metabolites were scrutinised via metabonomic analysis techniques. The results demonstrate that MF treatment effectively preserved umami components like glutamic acid (log2(FC) = 0.37) and inosinic acid (1.02) while inhibiting the accumulation of spoilage‐related metabolites such as inosine (HxR) (−2.51), hypoxanthine (Hx) (−1.43) and uric acid (UA) (−1.24). Moreover, specific compounds, including 3‐methylhistidine, 1,6‐bisphosphate, phosphatidylcholine (PC), phosphatidylethanolamine (PE), HxR, Hx and UA were recognised as potential biomarkers throughout the freezing process. This research offers crucial insights into the intricate molecular mechanisms behind magnetic field‐assisted freezing. [ABSTRACT FROM AUTHOR]

Electronic tongue and metabolomic analysis (GC-MS and UPLC-MS techniques) were conducted to investigate the taste characteristics and metabolome of black sea bream before and after temporary rearing in natural seawater and artificial seawater, respectively. The natural seawater group showed reduced bitterness with advanced saltiness and sweetness, while the artificial seawater group had decreased umami. Metabolomic analysis revealed that most flavor-related metabolites and immune function-associated metabolites were downregulated, with a greater impact observed in the artificial seawater group. The artificial seawater group showed reduced immunity and disease resistance compared to the natural seawater group, indicating a greater level of environmental stress. [ABSTRACT FROM AUTHOR]