Journal
FOOD CHEMISTRY
Volume 234, Issue -, Pages 416-424Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.154
Keywords
Gochujang; Metabolomics; Enzymes; Physicochemical factors; Production processes
Funding
- National Research Foundation of Korea (NRF) grant - Korea government (MSIP) [NRF-2014R1A2A1A11050884]
- Strategic Initiative for Microbiomes in Agriculture and Food, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea (as part of the (multi ministerial) Genome Technology to Business Translation Program [916005-2]
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The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived fiavonoids and alkaloids were selectively increased while P4 in all GCJ-types. (C) 2017 Elsevier Ltd. All rights reserved.
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