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Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review

Title
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
Authors
Park, Min KyungKim, Young-Suk
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2021
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link

2092-6456JCR Link
Citation
FOOD SCIENCE AND BIOTECHNOLOGY vol. 30, no. 7, pp. 881 - 890
Keywords
MetabolomicsMass spectrometryFermentationVolatile metabolitesMetabolic pathway
Publisher
KOREAN SOCIETY FOOD SCIENCE &

TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS
Document Type
Review
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.
DOI
10.1007/s10068-021-00917-9
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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