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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(4): 871-882
Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation
Min-Kyung Park1, Hye-Sun Choi2, Young-Suk Kim1, In Hee Cho3
1Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea 2Division of Agrofood Resources, Rural DevelopmentAdministration, National Academy of Agricultural Science, Jeonjusi, Jeonbuk 54875, Korea 3Division of Food and Environmental Sciences, Wonkwang University, Iksansi, Jeonbuk 54538, Korea
ABSTRACT
Fagopyrum esculentum (buckwheat) soksungjang is one of the traditional soybean pastes in Korea. This study profiled and compared volatile compounds between traditionally manufactured (TBS) and commercially modified buckwheat soksungjang (CBS) according to their fermentation periods. More volatile compounds were generated and non-uniform increases or decreases in volatiles were more common during TBS fermentation. In addition, the changes in and differences between the volatiles from TBS and CBS during the fermentation process (after 0, 1, 2, and 5 weeks) were investigated in partial least squares-discriminant analysis models. The changes were accelerated during CBS fermentation in comparison with TBS fermentation. Several major volatile compounds, such as methyl decanoate, 3-hydroxy-2,6-dimethylpyran-4- one, and methyl heptanoate were found in the final stage of fermentation in TBS, in contrary, tridecane, (Z)-hex-3-en-1-ol, furan-2-carbaldehyde, and ethyl tetradecanoate were contributed to the latest of fermentation in CBS.
KEYWORD
Buckwheat soksungjang, Volatile profile, Fermentation, Novel starter, Partial least squaresdiscriminant analysis
Food Science and Biotechnology 2017 ; 26(4): 871-882
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