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.

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

Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae family. Processing this and similar fruits that have low water into vinegar generates added values. Besides, vinegar consumption has beneficial effects on human health. This study aimed to produce vinegar with enormous functional properties from the black rosehip fruits, which is disadvantaged due to its low water content, and high functional activities, and to convert from this fruit into a high value-added product. As a result, it was showed that the wine and vinegar had higher values of antioxidant activities than the juice; however, the highest values of total phenolic content, total anthocyanin content, total flavonoid content, and antioxidant activity were found in the wine. Gallic acid, catechin, ellagic acid, protocatechuic acid, and epicatechin were the most important bioactive compounds in wine and vinegar. Vitamin-C content increased significantly in the vinegar, giving a positive feature to the vinegar. Especially, the vinegar stood out in terms of volatile aroma compounds, including a total of 28 volatile compounds whose major components were 2-phenylethanol, acetic acid, octanoic acid, ethyl acetate, phenylethyl acetate, and 3-methyl-1-butanol. Also, hexyl-salicylate, 4-terpineol, and dihydro-methyl jasmonate. The present study showed the richness of black rosehip vinegar in aroma compounds and functional aspects. Black rosehip fruit was revealed to be a suitable raw material mainly for vinegar production. A new product was obtained to take advantage of the enormous antioxidant activity of black rosehip fruit, which has limited consumable and processability due to its low water content.

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice

This study aims to improve the acid and aroma production of rice-acid, shorten its fermentation time and improve its quality. Three groups of rice-acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei (L. paracasei), Kluyveromyces marxianus (K. marxianus) and a mixture of the two species. During the fermentation process, L-lactic acid significantly increased (P

Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

Exploring of seasonal dynamics of microbial community in multispecies fermentation of Shanxi mature vinegar.

Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

Xiao-Zhong Zhong

Papers

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar