Widely targeted metabolomics using LC/MS/MS was applied to find out how compounds change when stored overnight. The amounts of most compounds except for 6 metabolites were almost unchanged. It was suggested that compounds other than hydrophilic metabolites (e.g. spices and flavoring compounds, lipids and peptides) change and affect to the taste of curry that is stored overnight after cooking. Curry is a spicy cuisine originating in the Indian subcontinent that use a complex combination of spices or herbs. In Japan, curry powder came with the cooking method about 150 years ago from the United Kingdom and was combined with rice and spread as "rice curry". Meat, potatoes, carrots, and onions are essential for Japanese curry. It is said that the taste became better when curry is stored overnight after cooking. Recently, increasing attention has been devoted to metabolomics to investigate the relationship between compounds and taste. In this study, widely targeted metabolomics using LC/MS/MS was applied to find out how compounds change when curry was stored overnight.
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- Liquid Chromatography Mass Spectrometry (LC-MS)
- metabolomics, hydrophilic compounds, curry, Food, Beverages, Nexera HPLC, LCMS-8060 LC-MS/MS System
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