HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste

Liao, Shiqi; Han, Jinlin; Jiang, Chunyan; Zhou, Binbin; Jiang, Zhenju; Tang, Jie; Ding, Wenwu; Che, Zhenming; Lin, Hongbin

doi:10.1016/j.fochx.2022.100556

Cited by 10 publications

(4 citation statements)

References 36 publications

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“…In both the positive and negative ion modes, the cross-validation parameters R2X, R2Y, and Q2 of the PLS-DA model were greater than 0.5, indicating that the model had good explanatory and predictive capabilities and there was no evidence of overfitting. Therefore, the PLS-DA model established in this study exhibited good predictive performance and high predictive ability, effectively explaining the metabolic differences among the three sample groups (FSJ0, FSJ9, and FSJ18) ( 36 ).…”

Section: Resultsmentioning

confidence: 85%

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Peng,

Li,

Shan

et al. 2023

Front. Nutr.

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Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS) and Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC–MS) techniques. A total of 86 volatile aroma compounds were identified during the fermentation process. The content of total volatiles in sea buckthorn juice increased by 3469.16 μg/L after 18 h of fermentation, with 22 compounds showing elevated levels. Notably, the total content of esters with fruity, floral, and sweet aromas increased by 1957.09 μg/L. We identified 379 non-volatile metabolites and observed significant increases in the relative abundance of key active ingredients during fermentation: glycerophosphorylcholine (increased by 1.54), glutathione (increased by 1.49), L-glutamic acid (increased by 2.46), and vanillin (increased by 0.19). KEGG pathway analysis revealed that amino acid metabolism and lipid metabolism were the primary metabolic pathways involved during fermentation by Saccharomyces cerevisiae. Fermentation has been shown to improve the flavor of sea buckthorn juice and increase the relative content of bioactive compounds. This study provides novel insights into the metabolic dynamics of sea buckthorn juice following yeast fermentation through metabolomics analysis. These findings could serve as a theoretical foundation for further studies on the factors influencing differences in yeast fermentation.

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Section: Resultsmentioning

confidence: 85%

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Peng,

Li,

Shan

et al. 2023

Front. Nutr.

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“…We analyzed the changes of the grinding process on the volatile compounds of BRT by building an OPLS-DA model. OPLS-DA uses orthogonal signal correction to select signals that are strongly associated with the model classification, better separating samples between groups and making the explanatory power clearer and more credible ( 44 ). As shown in the OPLS-DA score plot in Figure 5A , the first and second components accounted for 40.5 and 13.7% of the total variables, respectively (R2Xcum = 54.2%).…”

Section: Resultsmentioning

confidence: 99%

Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea

Zhou,

Sui,

Zhu

et al. 2023

Front. Nutr.

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This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and p < 0.05) analysis were used to screen 25 flavor substances that contributed to the differences in BRT aroma of different DOMs. These results suggest that 2% milled BRT can improve safety and palatability while maximizing the retention of flavor compounds and nutrients. The findings of this study contribute to an enhanced understanding of the dynamics of changes and preservation of aroma compounds and nutrients present during the processing of BRT.

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“…The moisture content is crucial as a medium for microbial growth and metabolism in food fermentation. It affects microbial activity and the progression of the Maillard reaction [28]. Nonetheless, it is not the primary indicator of FSF quality, and is rather a reflection of the internal microbial metabolism.…”

Section: Differences In the Physicochemical Properties Of Typical Fer...mentioning

confidence: 99%

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Guo,

Peng,

2024

Foods

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Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.

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HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste

Cited by 10 publications

References 36 publications

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

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