Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as este...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002111 |
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| author | Munguntsetseg Battur Muhammad Aaqil Jingchuan Zheng Huang Xiao Lin Bolormaa Chuluunotgon Tserenkhand Zorigtbaatar Cunchao Zhao Yang Tian |
| author_facet | Munguntsetseg Battur Muhammad Aaqil Jingchuan Zheng Huang Xiao Lin Bolormaa Chuluunotgon Tserenkhand Zorigtbaatar Cunchao Zhao Yang Tian |
| author_sort | Munguntsetseg Battur |
| collection | DOAJ |
| description | This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as esters (ethyl acetate), aldehydes (hexanal), and alcohols (isoamyl alcohol), enhancing the aroma and taste. Metagenomic analysis revealed that milk increased microbial diversity, with Weissella and Lactobacillus dominating early fermentation. The milk-enriched soy sauce (SYM) exhibited higher amino acid nitrogen (2.67 g/L), and total nitrogen (7.18 g/L) compared to the control, indicating improved nutritional quality. Protease activity peaked at 2438.5 U/g for neutral protease, supporting efficient protein hydrolysis. Relative Odor Activity Value (ROAV) analysis identified 29 key flavor compounds, including 3-methyl butanol and ethyl 2-methyl butyrate, which contributed fruity and buttery notes to SYM. These results suggest that milk enhances microbial growth and improves both flavor and nutritional quality of walnut soy sauce. |
| format | Article |
| id | doaj-art-800d50fe2f0f4c5ba7030c2c9cf886f0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-800d50fe2f0f4c5ba7030c2c9cf886f02025-08-20T03:49:45ZengElsevierFood Chemistry: X2590-15752025-04-012710236410.1016/j.fochx.2025.102364Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shiftsMunguntsetseg Battur0Muhammad Aaqil1Jingchuan Zheng2Huang Xiao Lin3Bolormaa Chuluunotgon4Tserenkhand Zorigtbaatar5Cunchao Zhao6Yang Tian7College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Animal Science and Biotechnology, Mongolian University of Life Sciences, MongoliaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China; Corresponding authors at: Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Pu 'er University, Pu 'er 665000, China; Corresponding authors at: Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as esters (ethyl acetate), aldehydes (hexanal), and alcohols (isoamyl alcohol), enhancing the aroma and taste. Metagenomic analysis revealed that milk increased microbial diversity, with Weissella and Lactobacillus dominating early fermentation. The milk-enriched soy sauce (SYM) exhibited higher amino acid nitrogen (2.67 g/L), and total nitrogen (7.18 g/L) compared to the control, indicating improved nutritional quality. Protease activity peaked at 2438.5 U/g for neutral protease, supporting efficient protein hydrolysis. Relative Odor Activity Value (ROAV) analysis identified 29 key flavor compounds, including 3-methyl butanol and ethyl 2-methyl butyrate, which contributed fruity and buttery notes to SYM. These results suggest that milk enhances microbial growth and improves both flavor and nutritional quality of walnut soy sauce.http://www.sciencedirect.com/science/article/pii/S2590157525002111Milk additionWalnut soy sauceGC-IMS analysisMetagenomicsFermentationFlavor |
| spellingShingle | Munguntsetseg Battur Muhammad Aaqil Jingchuan Zheng Huang Xiao Lin Bolormaa Chuluunotgon Tserenkhand Zorigtbaatar Cunchao Zhao Yang Tian Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts Food Chemistry: X Milk addition Walnut soy sauce GC-IMS analysis Metagenomics Fermentation Flavor |
| title | Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts |
| title_full | Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts |
| title_fullStr | Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts |
| title_full_unstemmed | Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts |
| title_short | Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts |
| title_sort | exploring the effects of milk enriched walnut soy sauce insights from gc ims and metagenomics approach to flavor and microbial shifts |
| topic | Milk addition Walnut soy sauce GC-IMS analysis Metagenomics Fermentation Flavor |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002111 |
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