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Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis

Title
Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis
Authors
Park M.K.Cho I.H.Lee S.Choi H.-K.Kwon D.-Y.Kim Y.-S.
Ewha Authors
김영석조인희
SCOPUS Author ID
김영석scopus
Issue Date
2010
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 122, no. 4, pp. 1313 - 1319
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Metabolite profiling by applying principal component analysis (PCA) to a GC-MS data set was performed to assess changes in a select number of pre-defined metabolites during the fermentation of Cheonggukjang. A total of 20 amino acids, 12 organic acids, and nine fatty acids were found as targeted metabolites in Cheonggukjang. As fermentation proceeded, the levels of most amino acids decreased during the early stage of fermentation, but increased in the later part of fermentation. On the other hand, amounts of fatty acids increased throughout the fermentation process, while those of most organic acids, except for tartaric acid, decreased. A PCA score plot illustrated good separation of the Cheonggukjang samples according to fermentation period by combining principal component 1 (PC 1) (36.8%) with PC 2 (30.3%). Tryptophan, citric acid, β-alanine, itaconic acid, 2-hydroxyglutaric acid, γ-aminobutyric acid, leucine, malic acid, and tartaric acid were the major components that differentiated the various samples. © 2010 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodchem.2010.03.095
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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