Metabonomics Analysis Of Different Soy Sauce And Vinegar Based On GC-IMS And UPLC-MS/MS

Soy sauce and vinegar are traditional fermented condiments in China.,they are also two kinds of condiments that are widely used in China,and they are even well received by consumers worldwide.As fermented condiments,soy sauce and vinegar have a wide variety of flavor substances,and different soy sauces or vinegars are different due to the raw materials used,fermentation strains,fermentation methods,production processes,etc.There are differences in compounds,even in flavor and sensory experience.Many studies have unilaterally deter mined the volatile flavor components or non-volatile taste substances of soy sauce or vinegar,or only a few substances that have a large contribution to the flavor of soy sauce or vinegar.This study was based on metabolomics research methods.Gas chromatography-ion mobility spectrometry and ultra high performance liquid chromatography-mass spectrometry were used to analyze the volatile and non-volatile components of soy sauce and vinegar.Multivariate statistical analysis was used to find Different metabolites between different soy sauces and different vinegars.Finally,a comprehensive analysis of flavor differences in different soy sauces and different vinegars was made based on volatile differential metabolites and non-volatile differential metabolites.This study is mainly divided into four parts.the first part is the analysis of volatile flavor compounds in soy sauce based on Gas chromatography-ion mobility spectrometry.the samples of soy sauce were detected by Gas chromatography-ion mobility spectrometry.multivariate statistical analysis was used to distinguish different soy sauces,and the well-differentiated sample groups were further looking for volatile differential metabolites,which were proved by the fingerprint made by the software of the instrument.The second part is the analysis of themetabolites of soy sauce based on ultra high performance liquid chromatography-mass spectrometry.This part mainly analyzes the non-volatile metabolites of soy sauce,uses UPLC-MS/MS to detect soy sauce samples,uses multivariate statistical analysis to distinguish different soy sauces,and the original data are analyzed in Compound Discoverer software to screen out differential metabolites.The third part is the analysis of volatile flavor compounds in vinegar based on Gas chromatography-ion mobility spectrometry,and the fourth part is the analysis of vinegar metabolites based on ultra high performance liquid chromatography-mass spectrometry.the research process of these two parts is the same as that of soy sauce in the first and second parts,respectively.The first and second parts of the study analyzed the volatile and non-volatile substances in different soy sauces.Compared with bulk soy sauce,brand soy sauce is contains more volatile and non-volatile compounds,including rich in amino acids and flavor substances smell like(such as smoke,banana and cheese,coffee and cocoa,)and bulk amino acids.Bulk soy sauce contains high content of furfural and low safetyfurfural.brand soy sauce has rich flavor and high nutritional value,while bulk soy sauce has poor quality and low safety.There is no significant difference in volatile components between super soy sauce and third grade tertiary soy sauce,but there is little difference in non-volatile components,and the non-volatile components of super soy sauce are relatively rich.Compared with bulk soy sauce,super soy sauce is rich in contains more abundant amino acids,bioactive substances and other non-volatile components,indicating that super soy sauce has higher nutritional value and better quality than bulk soy sauce.Compared with bulk soy sauce,third-grade tertiary soy sauce is rich in flavor substances(and nutrients(amino acids,bioactive components,etc.),such as smoke,banana and cheese,coffee and cocoa)and nutrients(amino acids,bioactive components,etc.),.Bulk the content of furfural in bulk soy sauce has low safety,low nutritional value and poor quality because of is very high furfural content and less nutrientsthe nutrients are less.The third and fourth parts of the study analyzed the volatile and non-volatile substances indifferent vinegar.There are differences in volatile and non-volatile components between bottled vinegar and bagged vinegar,but these differential metabolites are not evenly distributed among different samples in the group,indicating a correlation with brands.In the comparison of producing areas,there was no significant difference in volatile components between Shandong vinegar and Shanxi vinegar,and there was little difference in non-volatile components between the two groups.There was is no significant difference in volatile components between Shandong vinegar and Jiangsu vinegar,but Jiangsu vinegar was is more abundant rich in non-volatile substances such as amino acids and bioactive components,which indicated that Jiangsu vinegar had higher nutritional value and health care value than Shandong vinegar.Comparing Shanxi vinegar with Jiangsu vinegar,Jiangsu vinegar is richer more abundant in both volatile and non-volatile components.The substances detected by gas phase-ion transfer spectrum are volatile components,mainly alcohols,aldehydes,ketones,heterocycles and esters.Almost all of the substances detected by ultra-high performance liquid chromatography-tandem secondary mass spectrometry are non-volatile components,including amino acids,bioactive components,synthetic pharmaceutical components,pesticides and so on.Although the substances detected by the two analytical methods are different,the same sample groups basically show similar quality characteristics in the two analytical methods.This study analyzed the differences of different soy sauce and different vinegar from two aspects of volatile and non-volatile components,and made a comprehensive evaluation of soy sauce and vinegar,which provided a basis for the flavor research,variety identification and quality evaluation of soy sauce and vinegar.At the same time,it provides a new idea for the flavor analysis of soy sauce and vinegar.