Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Wang, Yueqi; Shen, Yingying; Wu, Yanyan; Li, Chunsheng; Zhao, Yongqiang; Hu, Xiao; Wei, Ya; Huang, Hui

doi:10.1016/j.foodres.2021.110365

Cited by 74 publications

(36 citation statements)

References 40 publications

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“…Acetic acid was also identified in the fermented samples; this compound is known to greatly affect flavor. Additionally, limonene was identified, which was consistent with our previous findings that limonene was mainly introduced through the addition of flavoring during fermentation, thereby conferring fruity and floral aromas to the product (Wang et al, 2021).…”

Section: Identification Of Flavor Compounds During Mandarin Fish Fermentationsupporting

confidence: 90%

“…Notably, ethyl propanoate was negatively correlated with most aldehydes (hexanal-D, pentanal-D, and heptanal-M). We previously assessed the VOCs in Chinese fermented mandarin fish products using headspace solid-phase microextraction GC-MS. We found that 1-octen-3-ol, limonene, nonanal, and hexanal contributed significantly to flavor formation in fermented mandarin fish (Wang et al, 2021). These compounds impart fruity, fatty, floral, and fishy flavors to the fish.…”

Section: Screening For Potential Biomarker Vocs For Fermented Mandarin Fishmentioning

confidence: 82%

“…Alcohols are the key aroma-imparting components in traditionally fermented fish (Wang et al, 2021); ethanol, 1propanol, and 2-octanol are the three dominant alcohols present. Ethanol is mainly derived from glucose metabolism through alcohol fermentation or via the pentose-phosphate route (de Lima Alves et al, 2020).…”

Section: Identification Of Flavor Compounds During Mandarin Fish Fermentationmentioning

confidence: 99%

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Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Wang

Shen

et al. 2021

Front. Bioeng. Biotechnol.

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Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.

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Section: Identification Of Flavor Compounds During Mandarin Fish Fermentationsupporting

confidence: 90%

Section: Screening For Potential Biomarker Vocs For Fermented Mandarin Fishmentioning

confidence: 82%

Section: Identification Of Flavor Compounds During Mandarin Fish Fermentationmentioning

confidence: 99%

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Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Wang

Shen

et al. 2021

Front. Bioeng. Biotechnol.

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“…The concentration of L-glutamic acid decreased at the beginning of fermentation, whereas those of L-glutamine and D-glutamine gradually increased, reaching maximum values on day 8 of fermentation. This could be because some microorganisms metabolize nutrients during the fermentation of mandarin fish to produce acetic acid and butyric acid, which makes fermented samples acidic [ 24 ]. Additionally, under the action of glutamine synthetase, NH 4 + and glutamic acid are converted to glutamine [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Wang

Nie

et al. 2022

Foods

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Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish.

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“…Gao et al [122] studied soymilk fermented by B. subtilis through NMR and not only found undesirable flavor compounds but also explained the changes in nutrients and functional components in fermented soymilk. In addition, metabolomics has played a key role in determining the maturity of cheese and other dairy products [113], the analysis of the correlation between flavor components and microbial communities in the types of fermented mandarin fish [123], and the elucidation of dynamic changes in flavor composition during the fermentation of rose vinegar and shrimp paste [124,125].…”

Section: Flavormentioning

confidence: 99%

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Gao

Hou

Gao

et al. 2021

Foods

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Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

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Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Cited by 74 publications

References 40 publications

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

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