Koshihikari rice from Japan is a well-known geographical indication rice with excellent taste quality and a high commodity price. However, unscrupulous traders use rice grown in other geographical locations to pass themselves off as Japanese Koshihikari and harms the interests of rice exporters and consumers. Understanding the differences in taste quality and metabolites of Koshihikari rice from various origins can assist people in determining the authenticity of geographical indication rice. In this study, untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to understand metabolite differences in Koshihikari milled rice from China and Japan, and a taste quality analyzer was used to understand taste quality differences in rice. Our results showed that Koshihikari from Japan has lower hardness and higher stickiness after cooking, and the rice has better taste quality. Non-targeted metabolomics identified 520 metabolites. Compared to Koshihikari from Japan, 244 metabolites from South China (Hubei) and 233 metabolites from Northern China (Shandong) were significantly different, and the vast majority of metabolites were down-regulated. The high content of amino acids and lipid metabolites in Japanese koshihikari may have contributed to its excellent taste quality. Our findings provided comprehensive analytical data for distinguishing the metabolite profile for Koshihikari authenticity as well as a better understanding of the taste quality variation of premium rice.
Shucking is an indispensable step in the preparation of cooked mussel products, as it facilitates the detachment of meat from the shell. In this study, we comprehensively investigated the effects of boiling, steaming, and microwaving on taste constituents in half-cooked mussel meat. Two-dimensional correlation spectroscopy revealed the key differential taste components of the different shucking groups. Structural equation modeling (SEM) indicated the positive effects of saltiness and bitterness on umami taste, while sweetness and sourness had negative effects on umami taste in half-cooked mussel meat. Furthermore, Glu, Asp, Ala, Arg, betaine, malic acid, succinic acid, glycogen, Cl − , Na + , K + , and PO3- 4 were quantitatively determined as the main taste compounds. The steaming shelling group had the most enriched taste components, with the highest equivalent umami concentration compared to the other shelling groups. Hence, steaming shucking may be favored due to abundant tastes and nutrients.
危险品化学品经营许可证（带存储）