Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis.

ABSTRACT: To reveal the formation mechanism of the characteristic flavour of tomato sour soup (TSS), metabolomics based on UHPLC-Q-TOF/MS was used to investigate the effect of sugar addition on TSS metabolomics during fermentation with Lacticaseibacillus casei H1. A total of 254 differentially abundant metabolites were identified in the 10% added-sugar group, which mainly belonged to organic acids and derivatives, fatty acyls, and organic oxygen compounds. Metabolic pathway analysis revealed that alanine aspartate and glutamate metabolism, valine leucine and isoleucine metabolism and butanoate metabolism were the potential pathways for the flavour of TSS formation. Lactic acid, acetic acid, Ala, Glu and Asp significantly contributed to the acidity and umami formation of TSS. This study showed

SUBMITTER: Zheng H 

PROVIDER: S-EPMC10818199 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature