Metabolomics mechanism of traditional soy sauce associated with fermentation time

Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce. Herein, the metabolic compounds changes of...

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Autores principales:	Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/501d3358d5254c28a5dc5e61515059ea
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spelling	oai:doaj.org-article:501d3358d5254c28a5dc5e61515059ea2021-11-28T04:32:16ZMetabolomics mechanism of traditional soy sauce associated with fermentation time2213-453010.1016/j.fshw.2021.11.023https://doaj.org/article/501d3358d5254c28a5dc5e61515059ea2022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001208https://doaj.org/toc/2213-4530Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce. Herein, the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce (CTFSS) as a demonstration. Results showed that formaldehyde nitrogen, total soluble nitrogen (TSN), non-salt soluble solids, amino acids, free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation. Specifically, glutamic acid and aspartic acid were prominent in CTFSS. Continuous decrease in content of hypoxanthine (Hx) was found from 1 M (1-month soy sauce) to 7 M (7-months soy sauce). Furthermore, a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components. Therefore, a better understanding to the influence of fermentation time on soy sauce had been proposed. As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS, the ratio of these two reactions rate led the metabolism to be divided into three steps, degradation, conversion and balance.Li ZhuSiyu HeYing LuJianhong GanNingping TaoXichang WangZaoli JiangYuanxiang HongChanghua XuKeAi Communications Co., Ltd.articleSoy sauceFermentationAmino acidsVolatile compoundsFlavorMetabolomicsNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 297-304 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics Nutrition. Foods and food supply TX341-641
spellingShingle	Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics Nutrition. Foods and food supply TX341-641 Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao Xichang Wang Zaoli Jiang Yuanxiang Hong Changhua Xu Metabolomics mechanism of traditional soy sauce associated with fermentation time
description	Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce. Herein, the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce (CTFSS) as a demonstration. Results showed that formaldehyde nitrogen, total soluble nitrogen (TSN), non-salt soluble solids, amino acids, free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation. Specifically, glutamic acid and aspartic acid were prominent in CTFSS. Continuous decrease in content of hypoxanthine (Hx) was found from 1 M (1-month soy sauce) to 7 M (7-months soy sauce). Furthermore, a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components. Therefore, a better understanding to the influence of fermentation time on soy sauce had been proposed. As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS, the ratio of these two reactions rate led the metabolism to be divided into three steps, degradation, conversion and balance.
format	article
author	Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao Xichang Wang Zaoli Jiang Yuanxiang Hong Changhua Xu
author_facet	Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao Xichang Wang Zaoli Jiang Yuanxiang Hong Changhua Xu
author_sort	Li Zhu
title	Metabolomics mechanism of traditional soy sauce associated with fermentation time
title_short	Metabolomics mechanism of traditional soy sauce associated with fermentation time
title_full	Metabolomics mechanism of traditional soy sauce associated with fermentation time
title_fullStr	Metabolomics mechanism of traditional soy sauce associated with fermentation time
title_full_unstemmed	Metabolomics mechanism of traditional soy sauce associated with fermentation time
title_sort	metabolomics mechanism of traditional soy sauce associated with fermentation time
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/501d3358d5254c28a5dc5e61515059ea
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_version_	1718408315725152256

Metabolomics mechanism of traditional soy sauce associated with fermentation time

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