Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia

Kadar, Adinda Darwati; Aditiawati, Pingkan; Astawan, Made; Putri, Sastia Prama; Fukusaki, Eiichiro

doi:10.1016/j.jbiosc.2018.03.020

Cited by 24 publications

(21 citation statements)

References 24 publications

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“…Using GC‐MS‐based metabolomics, Kadar et al . (2018) effectively classified tempe from seven cities in Indonesia and three different production processes in Indonesia. The study also identified metabolites that are associated with the differently processed tempe to include amino acids, organic acids, other compounds, sugars and some unknown compounds.…”

Section: Gc‐ms‐based Metabolomics Of Clffsmentioning

confidence: 99%

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Adebo

Oyeyinka

Adebiyi

et al. 2020

Int J of Food Sci Tech

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A new era of cutting‐edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational research. Metabolomics is one of the omics strategies that yields big data and has gained popularity in a wide spectrum of applications. Among various analytical platforms used in metabolomics, gas chromatography–mass spectrometry (GC‐MS) allows the measurement of thermally stable (volatiles and semi‐volatiles) metabolites, with an advantage of spectral reproducibility. Cereal‐ and legume‐based fermented foods are part of the food culture in various countries throughout the world. Thus, this review provides an overview of recent applications of GC‐MS‐based metabolomics in the food fermentation field, specifically cereal‐ and legume‐based fermented foods. This emerging use of metabolomics in food fermentation studies illustrates the potentials of this omics science to elucidate metabolome landscapes of fermented foods. Such insights would advance our predictive understanding of fermentation processes and molecular descriptions of resultant food products, a necessary step for improvements and sustainability in food industry. Furthermore, the review echoes the current need of collaborative efforts in the scientific community (in this field) to harness and maximise the potentials of metabolomics in food fermentation studies.

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Section: Gc‐ms‐based Metabolomics Of Clffsmentioning

confidence: 99%

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Adebo

Oyeyinka

Adebiyi

et al. 2020

Int J of Food Sci Tech

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“…In contrast to targeted analyses of specific components, non-targeted or wide-targeted analyses by GC/MS are used to investigate many kinds of components and to understand sample characteristics based on component profiles [11]. Metabolomics approaches have been applied not only to soy sauce but also to cheese [12], coffee [13], and other food products [14,15]. In soy sauce research, correlations between hydrophilic low-molecular-weight compounds and dipeptides and sensory profiles have been investigated [16,17].…”

Section: Ofmentioning

confidence: 99%

“…In total, 84% of the panelists indicated that bean-based samples had a stronger umami taste, with a significant difference between grain-based and bean-based samples (binomial test, p < 0.01). Bean-based samples are predicted to have a stronger umami taste than grain-based samples because of the presence of glutamic acid [15], which was detected as a characteristic component of bean-based samples in the PCA. However, the panelists detected no significant difference in sweetness between sample types ( Figure 2B,C).…”

Section: Differences In Umami and Sweetness Depending On Raw Materialmentioning

confidence: 99%

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

et al. 2020

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Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

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“…Proses fermentasi kacang kedelai menjadi tempe akan memperbaiki sifat fisik maupun komposisi kimia kedelai. Beberapa penelitian menunjukkan bahwa kandungan gizi tempe lebih mudah dicerna, diserap, dan dimanfaatkan oleh tubuh (Astuti, 2009;Kasmidjo, 1990;Roubos-van den Hil et al, 2010;Kadar et al, 2018). Hal ini dikarenakan kapang Rhizopus oligosporus yang tumbuh selama fermentasi kedelai mampu menghidrolisis senyawa-senyawa kompleks menjadi senyawa-senyawa sederhana yang mudah dicerna oleh manusia (Kasmidjo, 1990;Feng et al, 2007).…”

Section: Pendahuluanunclassified

Karakteristik Organoleptik Dan Kandungan Beta-Glukan Tempe Kedelai Dengan Penambahan Saccharomyces Cerevisiae

Rizal

Kustyawati

2019

JTP

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Kapang, R. oligosporus merupakan mikroba utama yang berperan dalam fermentasi tempe. Penambahan khamir selama fermentasi tempe mempengaruhi kandungan aroma tempe dan diduga menghasilkan beta-glukan dalam tempe. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Saccharomyces cerevisiae terhadap sifat organoleptik dan kandungan betaglukan pada tempe. Perlakuan terdiri dari 2 faktor yaitu konsentrasi S. cerevisiae yang terdiri dari 1% dan 3%, perlakuan kedua adalah cara pemasakan terdiri dari 2 taraf yaitu tempe digoreng dan dikukus. Sebagai kontrol dilakukan pengamatan terhadap tempe mentah. Pengujian organoleptik, sampel tempe diambil 15 g lalu dimasak sesuai perlakuan kemudian diamati secara organoleptik dengan uji skoring menggunakan 25 orang panelis. Data dianalisis dengan sidik ragam untuk mendapat penduga ragam galat dan uji signifikansi untuk mengetahui pengaruh antar perlakuan. Perbedaan antar perlakuan dianalisis menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5% untuk pengamatan terhadap sifat organoleptik tempe. Pengamatan sifat organoleptik dilakukan terhadap aroma langu, aroma khas tempe, rasa asam dan rasa pahit, dan penerimaan keseluruhan tempe. Hasil penelitian menunjukkan tempe yang dibuat dengan penambahan S. cerevisiae 1% dan digoreng memiliki sifat organoleptik terbaik, yakni aroma khas tempe, bau langu lebih rendah, tidak berasa asam, dan tidak pahit. Meskipun berdasarkan skor penerimaan keseluruhan organoleptik, tempe yang diberi penambahan S. cerevisiae 1% dan digoreng lebih disukai panelis dibandingkan perlakuan lainnya, akan tetapi, penambahan S. cerevisiae 3% menghasilkan tempe dengan kandungan beta-glukan lebih tinggi (0,250%) dibanding penambahan S. cerevisiae 1% (0,181%).

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Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia

Cited by 24 publications

References 24 publications

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Karakteristik Organoleptik Dan Kandungan Beta-Glukan Tempe Kedelai Dengan Penambahan Saccharomyces Cerevisiae

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