GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts

RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

“…Meanwhile, acetyl-CoA can further participate in fatty acid biosynthesis to promote the formation of fatty acid flavor esters. In the genus of bacteria, Leuconostoc and Lactobacillus can use carbohydrate decomposed sugars as energy sources to degrade them into flavor substances such as lactic acid ( Jang et al, 2015 ). Several yeast genera of fungi can produce a variety of volatile alcohols, aldehydes, phenols and other compounds during fermentation, which is vital to the quality of fermented food ( Dzialo, Park, Steensels, Lievens, & Verstrepen, 2017 ).…”

Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach

“…Compared to the elucidation of bacterial communities involved in the fermentation of kimchi, the knowledge of chemical structures and sensory properties of key taste molecules in kimchi is still fragmentarily explored. The aroma profile of cabbage kimchi is dominated by sulfur-containing compounds on the basis of odor intensities, whereas among the variety of volatile flavor odorants, a considerable number is not clarified yet. − The alteration of nonvolatile metabolites during the kimchi fermentation process including sugars, polyols, free amino acids, and organic acids is well studied. − Concentration changes of organic acids such as citric acid, malic acid, succinic acid, or oxalic acid occur in correlation with the ripening time, whereby in particular, the strong increase of lactic acid is responsible for the decrease of the pH value. ,− Resulting predominantly from raw materials, glucose, mannose, fructose, and galactose were detected as major free sugars decreasing with fermentation time. , Associated with their gradual reduction, the production of mannitol increases. , The amount of free amino acids alternates during storage and is depending on the kimchi variety or the addition of further ingredients such as seafood, respectively. ,, Although certain nonvolatile metabolites have been affiliated to the taste of kimchi, evident studies employing sensory taste recombination techniques to identify key taste molecules on a molecular basis are missing, in particular regarding compounds evoking the savory and complex taste impression of kimchi.…”

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

“…To explore the effect of salt on fermented foods more intensively, an untargeted metabolomic analysis using mass spectrometry (MS) with multivariate statistical analysis was applied. The metabolite profiles of fermented foods, including kimchi (Jang and others ; Park and others ) and fermented soy foods (Namgung and others ; Park and others ; Kang and others ; Kim and others ; Lee and others ; Wei and others ), have previously been analyzed using untargeted metabolomic analysis to find the relationship between the fermented foods and their nutritional quality. However, the effect of salt types with different mineral profiles on the sensory and nutritional qualities of kimchi has yet to be performed.…”