Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
- 주제(키워드) Metabolomics , Mass spectrometry , Fermentation , Volatile metabolites , Metabolic pathway
- 주제(기타) Food Science & Technology
- 설명문(일반) [Park, Min Kyung; Kim, Young-Suk] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS, KCI등재
- 발행기관 KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- 발행년도 2021
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000182343
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-021-00917-9
초록/요약
Metabolomics can be applied for comparative and quantitative analyses of the metabolic changes induced by microorganisms during fermentation. In particular, mass spectrometry (MS) is a powerful tool for metabolomics that is widely used for elucidating biomarkers and patterns of metabolic changes. Fermentation involves the production of volatile metabolites via diverse and complex metabolic pathways by the activities of microbial enzymes. These metabolites can greatly affect the organoleptic properties of fermented foods. This review provides an overview of the MS-based metabolomics techniques applied in studies of fermented foods, and the major metabolic pathways and metabolites (e.g., sugars, amino acids, and fatty acids) derived from their metabolism. In addition, we suggest an efficient tool for understanding the metabolic patterns and for identifying novel markers in fermented foods.
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