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Oral Sessions
Day 4, June 25（Wed.） 13:55-14:10
Room B (Maesato Center)
- 4B-O2-1355
Mass Spectrometry-Based Metabolomics for Flavor and Bioactive Compound Discovery in Crops: Towards Product Development
(Chulalongkorn Univ.)
oSupaart Sirikantaramas
In this talk, I will discuss how we have utilized liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and capillary electrophoresis-mass spectrometry (CE-MS) to identify flavor-related and bioactive compounds in various crops, including durian (Durio zibethinus), rice (Oryza sativa), and chaya (Cnidoscolus chayamansa). In durian, we identified umami compounds (glutamate) and kokumi compounds (γ-glutamylcysteine and glutathione) in the flesh. These discoveries led to the development of a functional product derived from durian. Additionally, we explored bioactive compounds in agricultural residues from durian orchards and proposed an upcycling process to enhance their value. For rice, we characterized bioactive flavones and odor-active compounds in rice tea leaves, highlighting their potential health benefits and sensory properties. In chaya leaves, we investigated umami-related compounds under different drying methods. Several novel umami dipeptides were identified using computational and e-tongue analyses, expanding our understanding of the taste profile of chaya. Overall, MS-based metabolomics has proven to be a powerful tool for discovering key flavor and bioactive compounds, paving the way for the development of functional products from crops and agricultural by-products.