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Review

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

1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
2
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Mohamed Farag and Ludger A. Wessjohann
Foods 2021, 10(10), 2294; https://doi.org/10.3390/foods10102294
Received: 7 September 2021 / Accepted: 22 September 2021 / Published: 28 September 2021
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. View Full-Text
Keywords: fermented foods; metabolomics; metabolomic approach; qualitative property fermented foods; metabolomics; metabolomic approach; qualitative property
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MDPI and ACS Style

Gao, Y.; Hou, L.; Gao, J.; Li, D.; Tian, Z.; Fan, B.; Wang, F.; Li, S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021, 10, 2294. https://doi.org/10.3390/foods10102294

AMA Style

Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods. 2021; 10(10):2294. https://doi.org/10.3390/foods10102294

Chicago/Turabian Style

Gao, Yaxin, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang, and Shuying Li. 2021. "Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review" Foods 10, no. 10: 2294. https://doi.org/10.3390/foods10102294

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