| Title: | Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis |
| Author(s): | Wang Z; Ahmad W; Zhu A; Geng W; Kang W; Ouyang Q; Chen Q; |
| Address: | "School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. Electronic address: oyqyf@ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address: qschen@ujs.edu.cn" |
| DOI: | 10.1016/j.ultsonch.2023.106339 |
| ISSN/ISBN: | 1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking) |
| Abstract: | "The current work combines headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) with multivariate analysis fusion metabonomics for examining metabolite profile changes. The correlation with metabolic pathways during the fermentation of kombucha tea were comprehensively explored. For optimizing the fermentation process, ultrasound-assisted factors were explored. A total of 132 metabolites released by fermented kombucha were detected by HS-SPME-GC/MS. We employed the principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to present the relationship between aroma components and fermentation time, of which the first two principal components respectively accounted for 60.3% and 6.5% of the total variance. Multivariate statistical analysis showed that during the fermentation of kombucha tea, there were significant differences in the phenotypes of metabolites in the samples, and 25 characteristic metabolites were selected as biomarkers. Leaf alcohol was first proposed as the characteristic volatile in the fermentation process of kombucha. Furthermore, we addressed the generation pathways of characteristic volatiles, their formation mechanisms, and the transformational correlation among them. Our findings provide a roadmap for future kombucha fermentation processing to enhance kombucha flavor and aroma" |
| Keywords: | Gas Chromatography-Mass Spectrometry/methods Solid Phase Microextraction/methods Fermentation *Kombucha Tea/analysis Odorants/analysis Metabolomics Ethanol/analysis Metabolic Networks and Pathways *Volatile Organic Compounds/analysis Aroma Hs-spme-gc/ms K; |
| Notes: | "MedlineWang, Zhen Ahmad, Waqas Zhu, Afang Geng, Wenhui Kang, Wencui Ouyang, Qin Chen, Quansheng eng Netherlands 2023/02/27 Ultrason Sonochem. 2023 Mar; 94:106339. doi: 10.1016/j.ultsonch.2023.106339. Epub 2023 Feb 21" |
