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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(7): 881-890
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
Min Kyung Park1 • Young-Suk Kim1
1 Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
ABSTRACT
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.
KEYWORD
Metabolomics · Mass spectrometry · Fermentation · Volatile metabolites · Metabolic pathway
Food Science and Biotechnology 2021 ; 30(7): 881-890
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