→ 한국식품과학회지2019 ; 51(4): 324-329
Changes in volatile flavor compounds of radish fermented by lactic acid bacteria
유산균 발효에 따른 무 발효물의 휘발성 향기 성분 변화
Boram Kim1,*, Youn-Jeung Cho1, Moonseok Kim1, Byungserk Hurh1, and Hyung-Hee Baek2
1Sempio Fermentation Research Center, 2Department of Food Engineering, Dankook University
1샘표식품 주식회사, 2단국대학교 식품공학과
Volatile flavor compounds of radish fermented by lactic acid bacteria were extracted using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 45 volatile flavor compounds were identified. The volatile flavor compounds in unfermented radish mostly consisted of sulfur-containing compounds (95.85%) and aldehydes (2.61%). While the composition ratio of volatile flavor compounds in radish fermented for two days changed to sulfur-containing compounds (75.53%) and acids (11.12%). As the fermentation period was increased, the contents of dimethyl disulfide, dimethyl trisulfide, diallyl sulfide, diallyl disulfide, and diallyl trisulfide, which have unique garlic and scallion flavor, decreased, and acetic acid and 1-hexanol, which have a sour and fruity flavor, increased. These changes in volatile flavor compounds seemed to have affected the flavor characteristics of fermented radish.
radish, flavor, volatile compound, lactic acid bacteria, fermentation
한국식품과학회지 2019 Aug; 51(4): 324 - 329