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Food Science and Human Wellness 2022, 11(2): 297-304 https://doi.org/10.1016/j.fshw.2021.11.023
Research Article | Open Access | Issue | Published: 25 November 2021

Metabolomics mechanism of traditional soy sauce associated with fermentation time

Show Author's Information Li Zhua,b,c,1,  Siyu Hea,b,c,1,  Ying Lua,b,  Jianhong Gana,b,  Ningping Taoa,b,  Xichang Wanga,b,  Zaoli Jiangd,  Yuanxiang Honge( ),  Changhua Xua,b,c,d,f( )
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
Xiamen Gulong Food Co., Ltd., Xiamen 361000, China
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Amino acids, Volatile compounds, Soy sauce, Fermentation, Flavor, Metabolomics
Cite this article:
Zhu L, He S, Lu Y, et al. Metabolomics mechanism of traditional soy sauce associated with fermentation time. Food Science and Human Wellness, 2022, 11(2): 297-304. https://doi.org/10.1016/j.fshw.2021.11.023
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Abstract Full text About this article

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 1M (1-month soy sauce) to 7M (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.


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About this article

Metabolomics mechanism of traditional soy sauce associated with fermentation time

Show Author's information Li Zhua,b,c,1, Siyu Hea,b,c,1, Ying Lua,b, Jianhong Gana,b, Ningping Taoa,b, Xichang Wanga,b, Zaoli Jiangd, Yuanxiang Honge( ), Changhua Xua,b,c,d,f( )
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
Xiamen Gulong Food Co., Ltd., Xiamen 361000, China
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

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 1M (1-month soy sauce) to 7M (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.

Keywords: Amino acids, Volatile compounds, Soy sauce, Fermentation, Flavor, Metabolomics

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Publication history

Received: 13 April 2020
Revised: 29 September 2020
Accepted: 24 December 2020
Published: 25 November 2021
Issue date: March 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This work is financially supported by the National Key Research and Development Program of China (2016YFD0401501) and Shanghai Pujiang Program (18PJ1432600).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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