发酵
化学
食品科学
代谢物
代谢组学
风味
防腐剂
蔗糖
品味
质子核磁共振
甘油
色谱法
生物化学
有机化学
作者
Jalal Uddin,Shahla Yasmin,Ghulam Mustafa Kamal,Mufarreh Asmari,Muhammad Saqib,Heyu Chen
出处
期刊:Metabolites
[MDPI AG]
日期:2024-05-15
卷期号:14 (5): 285-285
标识
DOI:10.3390/metabo14050285
摘要
Fermentation parameters, especially the duration, are important in imparting a peculiar taste and flavor to soy sauce. The main purpose of this research was to monitor metabolic changes occurring during the various time intervals of the fermentation process. NMR-based metabolomics was used to monitor the compositional changes in soy sauce during fermentation. The 1H-NMR spectra of the soy sauce samples taken from the fermentation tanks at 0 to 8 months were analyzed using 1H-NMR spectroscopy, and the obtained spectra were analyzed by multivariate statistical analysis. The Principal Component Analysis (PCA) and Partial Least Square Discriminate analysis (PLSDA) revealed the separation of samples fermented for various time durations under identical conditions. Key metabolites shown by corresponding loading plots exhibited variations in amino acids (lysine, threonine, isoleucine, etc.), acetate, glucose, fructose, sucrose, ethanol, glycerol, and others. The levels of ethanol in soy sauce increased with longer fermentation durations, which can be influenced by both natural fermentation and the intentional addition of ethanol as a preservative. The study shows that the variation in metabolite can be very efficiently monitored using 1H-NMR-based metabolomics, thus suggestion to optimize the time duration to get the soy sauce product with the desired taste and flavor.
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