Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis.

The article presents a study which investigates the extracted substance of the fermented soybean paste (FSP) during fermentation through ¹H Nuclear Magnetic Resonance Spectroscopy (NMR) and Principal Component Analysis (PCA). It mentions that the study has revealed the separation of 50% methanol extracts of the FSP through major compounds such as isoleucine, lactate, and glutamine. The result suggests that NMR and PCA are efficient techniques for ESP's metabolic profiling.