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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001208 |
| _version_ | 1797716922247151616 |
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| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-12T08:28:39Z |
| format | Article |
| id | doaj.art-501d3358d5254c28a5dc5e61515059ea |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T08:28:39Z |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-501d3358d5254c28a5dc5e61515059ea2023-09-02T17:53:58ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112297304Metabolomics mechanism of traditional soy sauce associated with fermentation timeLi Zhu0Siyu He1Ying Lu2Jianhong Gan3Ningping Tao4Xichang Wang5Zaoli Jiang6Yuanxiang Hong7Changhua Xu8College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, ChinaDepartment of Pharmacology, Yale University, New Haven, CT, 06520, USXiamen Gulong Food Co., Ltd., Xiamen 361000, China; Corresponding author.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Department of Pharmacology, Yale University, New Haven, CT, 06520, US; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2213453021001208Soy sauceFermentationAmino acidsVolatile compoundsFlavorMetabolomics |
| spellingShingle | 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 Food Science and Human Wellness Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics |
| title | 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_short | Metabolomics mechanism of traditional soy sauce associated with fermentation time |
| title_sort | metabolomics mechanism of traditional soy sauce associated with fermentation time |
| topic | Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001208 |
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