ArticleMetabolites2022
Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles.
Article in Metabolites, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Microbial Intervention in the Soaking Step during Tempeh Preparation to Modulate B Vitamin Contents: A Metabolomics Approach.Preventive nutrition and food science · 2025Article
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.Current research in food science · 2025Article
- Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food.Food chemistry · 2024Article
- Metabolite profiling of Borneo's Gonystylus bancanus through comprehensive extraction from various polarity of solvents.Scientific reports · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (
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Registered trials
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