文献类型： 外文期刊
第一作者： Gao, Yaxin
作者： Gao, Yaxin;Hou, Lizhen;Gao, Jie;Li, Danfeng;Tian, Zhiliang;Fan, Bei;Li, Shuying;Fan, Bei;Wang, Fengzhong;Wang, Fengzhong
作者机构：
关键词： fermented foods; metabolomics; metabolomic approach; qualitative property
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2021 年 10 卷 10 期
页码：
收录情况： SCI
摘要： 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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