Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach

文献类型： 外文期刊

第一作者： Jiang, Liwen

作者： Jiang, Liwen;Chen, Yi;Li, Pao;Liao, Luyan;Liu, Yang;Jiang, Liwen;Chen, Yi;Li, Pao;Liao, Luyan;Zhao, Tiantian

作者机构：

关键词： Liuyang douchi; Metabolic profiles; Fermentation process; Untargeted metabolomics; Flavor metabolites

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 25 卷

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收录情况： SCI

摘要： The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation. Obvious hydrolysis of carbohydrates, proteins and slight lipids degradation were observed. Notably, the qu-making and pile-fermentation stage of douchi could be easily distinguished according to their metabolites profile, and pile-fermentation stage showed the most abundant metabolites. Specifically, organic acid, such as succinic acid and lactic acid, accumulated during pile-fermentation, as well as amino acids and derivatives. Especially glutamate (Glu), which contributed to the umami taste, increased form 0.82 mg/g to 15.90 mg/g after fermentation. Meanwhile, metabolisms related to amino acids were also the main enrichment metabolic pathways. Among them, some flavor compunds such as phenylacetaldehyde might drived from phenylalanine metabolism. These results could provide a new understanding on the metabolic characteristics during Liuyang douchi fermentation.

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