Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

•Metabolite changes in fish sauce during fermentation were studied by UPLC-Q/TOF-MS.•Forty-six metabolites were identified as key chemical components of fish sauce.•Aspartic acid and glutamic acid play a part in the umami taste of fish sauce.•Specific metabolites were primarily associated with amino...

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Bibliographic Details
Published in:	Food chemistry Vol. 296; pp. 132 - 141
Main Authors:	Wang, Yueqi, Li, Chunsheng, Li, Laihao, Yang, Xianqing, Chen, Shengjun, Wu, Yanyan, Zhao, Yongqiang, Wang, Jinxu, Wei, Ya, Yang, Daqiao
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30-10-2019
Subjects:	Amino Acids - analysis Animals China Chromatography, High Pressure Liquid Discriminant Analysis Fermentation Fermented Foods - analysis Fish sauce Fishes - metabolism Least-Squares Analysis Mass Spectrometry Metabolomics - methods Pathway Principal Component Analysis Taste Taste quality UHPLC-Q/TOF-MS-based metabolomics China Taste quality Fish sauce Fermentation UHPLC-Q/TOF-MS-based metabolomics Pathway
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