Research Progress of GC-MS-based Metabolomics in Fermented Cereal Foods

Authors

• Haichen LIU, College of Life Sciences and Food , Inner Mongolia Minzu University , Tongliao 028042 , ChinaFollow
• Chang LIU, College of Food Science and Bioengineering , Tianjin Agricultural University , Tianjin 300392 , China
• Hongyan HUO, College of Life Sciences and Food , Inner Mongolia Minzu University , Tongliao 028042 , China
• Hui XU, College of Life Sciences and Food , Inner Mongolia Minzu University , Tongliao 028042 , China
• Shunxi ZHU, College of Life Sciences and Food , Inner Mongolia Minzu University , Tongliao 028042 , China
• Lei LIU, College of Life Sciences and Food , Inner Mongolia Minzu University , Tongliao 028042 , China
• Kui ZOU, College of Life Sciences and Food , Inner Mongolia Minzu University , Tongliao 028042 , China

Corresponding Author(s)

刘海臣（1973—），男，硕士，高级实验师，主要从事植物抗逆生理与多组学研究。E-mail：liuhaichen3@126.com

Abstract

As an emerging discipline,metabolomics has gradually become the focus of food science research.Among numerous metabolomics analysis methods,gas chromatography-mass spectrometry (GC-MS ) has attracted much attention for its wide application.Fermented cereal foods occupy an important position in global dietary culture and are an indispensable type of foods in peopl e’s daily lives.The author reviewed the application of GC-MS based metabolomics for the development of fermented cereal foods,covering sample preparation,metabolite extraction,data analysis,and practical application in fermented cereal foods.Moreover,this paper elaborated on the advantages and limitations of GC-MS-based metabolomics in fermentation,aiming to provide a reference for further exploring the principles of food fermentation and facilitating the rapid promotion of potential new products.

Publication Date

1-15-2026

First Page

25

Last Page

32

DOI

10.12441/spyswjs.20250418003

Recommended Citation

LIU, Haichen; LIU, Chang; HUO, Hongyan; XU, Hui; ZHU, Shunxi; LIU, Lei; and ZOU, Kui (2026) "Research Progress of GC-MS-based Metabolomics in Fermented Cereal Foods," Journal of Food Science and Biotechnology: Vol. 45: Iss. 1, Article 3.
DOI: 10.12441/spyswjs.20250418003
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol45/iss1/3

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