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

• Published in: Food science and biotechnology Vol. 30; no. 7; pp. 881 - 890
• Main Authors: Park, Min Kyung, Kim, Young-Suk
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01-07-2021; Springer Nature B.V; 한국식품과학회
• Subjects: Amino acids; Biomarkers; Chemistry; Chemistry and Materials Science; Fatty acids; Fermentation; Fermented food; Food; Food Science; Mass spectrometry; Mass spectroscopy; Metabolic pathways; Metabolism; Metabolites; Metabolomics; Microorganisms; Nutrition; Organoleptic properties; Review; Scientific imaging; Spectroscopy; Sugar; 식품과학; Metabolomics; Metabolic pathway; Fermentation; Volatile metabolites; Mass spectrometry
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00917-9

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.