Metabolomics mechanism of traditional soy sauce associated with fermentation time

作     者：Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao Xichang Wang Zaoli Jiang Yuanxiang Hong Changhua Xu Li Zhu;Siyu He;Ying Lu;Jianhong Gan;Ningping Tao;Xichang Wang;Zaoli Jiang;Yuanxiang Hong;Changhua Xu

作者机构：College of Food Science and TechnologyShanghai Ocean UniversityShanghai 201306China Shanghai Engineering Research Center of Aquatic-Product Processing&PreservationShanghai 201306China Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai)Ministry of AgricultureShanghai 201306China Department of PharmacologyYale UniversityNew HavenCT06520US Xiamen Gulong Food Co.Ltd.Xiamen 361000China National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai)Shanghai 201306China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第2期

页      面：297-304页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 0822[工学-轻工技术与工程] 082203[工学-发酵工程] 

基　　金：financially supported by the National Key Research and Development Program of China(2016YFD0401501) Shanghai Pujiang Program(18PJ1432600)。 

主　　题：Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics 

摘      要：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)to7 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.