Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue
Abstract This study investigates the umami-related compounds, volatile components, and sensory attributes of Mekai (Pycnarrhena tumefacta miers) leaves based on maturity level and extraction solvent. The research examines free protein and free glutamate levels as umami indicators. Key metabolites, v...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
|
| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00537-w |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849234843413512192 |
|---|---|
| author | Nur Amaliah Salengke Salengke Zainal Zainal Meta Mahendradatta |
| author_facet | Nur Amaliah Salengke Salengke Zainal Zainal Meta Mahendradatta |
| author_sort | Nur Amaliah |
| collection | DOAJ |
| description | Abstract This study investigates the umami-related compounds, volatile components, and sensory attributes of Mekai (Pycnarrhena tumefacta miers) leaves based on maturity level and extraction solvent. The research examines free protein and free glutamate levels as umami indicators. Key metabolites, volatile chemicals, umami-related chemical changes, and intensity of taste were found utilizing liquid chromatography-high resolution mass spectrometry (LC-HRMS), gas chromatography-mass spectrometry (GC-MS), and an electronic tongue. The metabolite profiles varied between young and old leaves, as well as between water and methanolic extracts. Both leaf types exhibited low umami intensity, with 7 umami-related compounds detected in the water extract and 3 in the methanolic extract. Identified umami compounds included amino acids, peptides, nucleotides, and organic acids. Volatile analysis revealed aldehydes, particularly 4-hydroxy-3-methyl-butanal and butanal, as dominant components. Analysis showed the highest free protein (75.4 mg/mL) and free glutamate (10.3 µg/mL) concentrations in old leaves extracted with water. These findings provide insights into selecting Mekai leaves and extraction methods for umami enhancement. Further processing is necessary to enhance their umami intensity for potential application as a natural plant-based flavoring alternative. |
| format | Article |
| id | doaj-art-4496443ee04c4b5b9a8839f097314d54 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-4496443ee04c4b5b9a8839f097314d542025-08-20T04:03:01ZengSpringerDiscover Food2731-42862025-07-015111610.1007/s44187-025-00537-wCharacterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongueNur Amaliah0Salengke Salengke1Zainal Zainal2Meta Mahendradatta3Postgraduate School of Hasanuddin UniversityDepartment of Agricultural Technology, Hasanuddin UniversityDepartment of Agricultural Technology, Hasanuddin UniversityDepartment of Agricultural Technology, Hasanuddin UniversityAbstract This study investigates the umami-related compounds, volatile components, and sensory attributes of Mekai (Pycnarrhena tumefacta miers) leaves based on maturity level and extraction solvent. The research examines free protein and free glutamate levels as umami indicators. Key metabolites, volatile chemicals, umami-related chemical changes, and intensity of taste were found utilizing liquid chromatography-high resolution mass spectrometry (LC-HRMS), gas chromatography-mass spectrometry (GC-MS), and an electronic tongue. The metabolite profiles varied between young and old leaves, as well as between water and methanolic extracts. Both leaf types exhibited low umami intensity, with 7 umami-related compounds detected in the water extract and 3 in the methanolic extract. Identified umami compounds included amino acids, peptides, nucleotides, and organic acids. Volatile analysis revealed aldehydes, particularly 4-hydroxy-3-methyl-butanal and butanal, as dominant components. Analysis showed the highest free protein (75.4 mg/mL) and free glutamate (10.3 µg/mL) concentrations in old leaves extracted with water. These findings provide insights into selecting Mekai leaves and extraction methods for umami enhancement. Further processing is necessary to enhance their umami intensity for potential application as a natural plant-based flavoring alternative.https://doi.org/10.1007/s44187-025-00537-wMekai leavesUmamiMetaboliteVolatileLC-HRMS |
| spellingShingle | Nur Amaliah Salengke Salengke Zainal Zainal Meta Mahendradatta Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue Discover Food Mekai leaves Umami Metabolite Volatile LC-HRMS |
| title | Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue |
| title_full | Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue |
| title_fullStr | Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue |
| title_full_unstemmed | Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue |
| title_short | Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue |
| title_sort | characterization of umami active and volatile compounds in mekai pycnarrhena tumefacta miers leaves from kalimantan using lc hrms gc ms and electronic tongue |
| topic | Mekai leaves Umami Metabolite Volatile LC-HRMS |
| url | https://doi.org/10.1007/s44187-025-00537-w |
| work_keys_str_mv | AT nuramaliah characterizationofumamiactiveandvolatilecompoundsinmekaipycnarrhenatumefactamiersleavesfromkalimantanusinglchrmsgcmsandelectronictongue AT salengkesalengke characterizationofumamiactiveandvolatilecompoundsinmekaipycnarrhenatumefactamiersleavesfromkalimantanusinglchrmsgcmsandelectronictongue AT zainalzainal characterizationofumamiactiveandvolatilecompoundsinmekaipycnarrhenatumefactamiersleavesfromkalimantanusinglchrmsgcmsandelectronictongue AT metamahendradatta characterizationofumamiactiveandvolatilecompoundsinmekaipycnarrhenatumefactamiersleavesfromkalimantanusinglchrmsgcmsandelectronictongue |