Soy sauce is a naturally fermented global condiment. It is complex in its chemical profile of salts and organic compounds, but is susceptible to deterioration after bottling. This study by Reddy et al. examined soy sauces over an eight-month period using sensory testing, such as taste and smell, and identifying metabolomic biomarkers using mass spectrometry. They found that changes in soy sauce resulting from storage have decreases in fruity/grape and nutty/sesame taste and aroma, increases in methional/potato aroma and astringent attributes. These taste and smell differences were confirmed with mass spectrometry, which identified changes in the concentrations of several key biomarkers.