Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation
- 주제(키워드) Fermentation , Partial least squares-discriminant analysis , Soksungjang , Soybean koji , Volatile profiles
- 등재 SCIE, SCOPUS, KCI등재
- OA유형 Green Published
- 발행기관 The Korean Society of Food Science and Technology
- 발행년도 2019
- URI http://www.dcollection.net/handler/ewha/000000159862
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-018-00549-6
- PubMed https://pubmed.ncbi.nlm.nih.gov/31275703
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC–MS and partial least square-discriminant analysis. BS samples fermented for 5 weeks could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 weeks were separated. Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation. These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters. © 2019, The Korean Society of Food Science and Technology.
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