What the study found
The study found that a hydrophilic interaction liquid chromatography–data-independent acquisition–mass spectrometry (HILIC-DIA-MS) workflow can be used to analyze polar peptides and other polar compounds in complex food samples. The authors report that the approach supports both targeted semi-quantification and untargeted profiling.
Why the authors say this matters
The authors suggest that the workflow is suitable for comprehensive characterization of polar compounds in food systems. They also note that it can help analyze short polar peptides, including peptides associated with basic taste qualities such as umami and saltiness.
What the researchers tested
The researchers developed a HILIC-DIA-MS workflow using a zwitterionic HILIC column optimized for short polar peptides that are difficult to retain on reversed-phase columns. They tested the method with taste-relevant dipeptides and then applied it to soy sauce, yeast extract, cheese, ham, and extracts from dried food ingredients.
What worked and what didn't
The abstract reports that the data-independent acquisition mode was reproducible and sensitive, and that it enabled retrospective data processing. High-resolution MS1 scans, fast MS2 scans, and 15 m/z DIA mass windows produced repeatable and selective LC-MS profiles and allowed differentiation of structural isomers such as alpha-glutamyl and gamma-glutamyl forms.
What to keep in mind
The available summary does not describe major limitations. The validation results reported in the abstract come from specific food matrices and selected dipeptides, so the scope described there is limited to those examples.
Key points
- A HILIC-DIA-MS workflow was developed for polar peptides in foods.
- The method supports both targeted semi-quantification and untargeted profiling.
- It was validated with taste-relevant dipeptides and showed low detection limits, good precision, and high recovery in soy sauce and yeast extract.
- The workflow differentiated structural isomers, including alpha-glutamyl and gamma-glutamyl forms.
- It was applied to cheese, ham, and dried food ingredient extracts.
Disclosure
- Research title:
- HILIC-DIA-MS enables polar peptide analysis in foods
- Authors:
- Boudewijn Hollebrands, Germaine Thong, H JANSSEN
- Institutions:
- Unilever Foods Innovation Centre, Unilever Foods Innovation Centre, Unilever Foods Innovation Centre, Wageningen University & Research, Wageningen University & Research
- Publication date:
- 2026-01-28
- OpenAlex record:
- View
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