Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products

• Published in: Foods Vol. 10; no. 11; p. 2516
• Main Authors: Lee, Sang-Hee, Lee, Sunmin, Lee, Seung-Hwa, Kim, Hae-Jin, Singh, Digar, Lee, Choong-Hwan
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 20.10.2021; MDPI
• Subjects: Aglycones; Aldehydes; Amino acids; Aroma; Chromatography; Discriminant analysis; Esters; Fermentation; Fermented food; fermented soy product; Food; Food science; Furans; Gas chromatography; Glycosides; Headspace; Isoflavones; Liquid chromatography; Manufacturers; Mass spectrometry; Mass spectroscopy; metabolic pathway; Metabolism; Metabolites; Metabolomics; Methods; Organic compounds; Particle size; Pesticides; Principal components analysis; Pyrazines; Scientific imaging; Software; Solid phase methods; Solid phases; Soy products; Soyasaponin; Soybeans; Spectroscopy; Statistical analysis; Sulfur; VOCs; Volatile organic compounds; volatolomics; United States > US

Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolites is largely unreported. The metabolite profiles of different soy products, including cheonggukjang, meju, doenjang, and...