ArticleFood chemistry: X2025
Elucidating metabolic and flavor evolution in traditional Chinese soy sauce during industrial-scale fermentation: A multi-omics approach.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Microbial-associated lipid oxidation drives flavor deterioration of Zanba during storage: Insights from integrated multi-omics analysis.Food chemistry. Molecular sciences · 2026Article
- Integration of volatilomics, non-targeted metabolomics, and electronic sensory technologies reveals the flavor evolution mechanism in 'Queen Nina' table grapes during ripening.Food chemistry: X · 2026Article
- Effect of lactic acid bacteria or yeast as co-inoculants withFood chemistry: X · 2026Article
- Mixed Microbial Fermentation-Induced Quality Upgrade of Rapeseed Meal: Volatile Metabolite and Differential Protein Analysis via Multi-Omics Methods.Foods (Basel, Switzerland) · 2026Article
- Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce.Foods (Basel, Switzerland) · 2025Article
- The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The dynamic changes in metabolomics and flavoromics during the industrial-scale fermentation of Chinese traditional soy sauce were evaluated. The results revealed that the amino acid nitrogen content gradually increased to 1.03 g/100 mL after 60 days of fermentation. The reducing sugar content peaked at 86.57 mg/mL on the 7th day fermentation. A total of 573 nonvolatile metabolites were detected, among which amino acids, peptides, and analogues accounted for the largest proportion (21 %). The key stage of metabolite transformation was the early fermentation stage (1-10 d), and amino acid metabolism dominated the entire fermentation process. A total of 119 VFCs were detected. The contents of esters, alcohols, aldehydes, ketones and phenols increased, whereas the contents of acids fluctuated. A significant correlation was noted between the changes in characteristic VFCs and metabolites; thus, the content of the characteristic VFCs is potentially increased by supplementing the related metabolites in positive metabolic pathways.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.