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Elucidation of Volatile Compounds Formation in fermented red pepper sauces under Different Fermentation Conditions

Title
Elucidation of Volatile Compounds Formation in fermented red pepper sauces under Different Fermentation Conditions
Authors
양지혜
Issue Date
2013
Department/Major
대학원 식품공학과
Publisher
이화여자대학교 대학원
Degree
Master
Advisors
김영석
Abstract
Fermented red pepper sauce, which contained ground red pepper, garlic, salt, and Lactobacillus casei inoculated, was made under different fermentation conditions such as fermentation period, fermentation temperature, and agitation speed. Volatile compounds in fermented red pepper sauce were extracted using solid phase micro-extraction (SPME) and then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds, including 1 acid, 11 aldehydes, 9 alcohols, 20 esters, 5 furans, 12 aliphatic hydrocarbons, 10 aromatic hydrocarbons, 12 ketones, 18 sulfur-containing compounds, 6 terpenes, and 1 pyrazine, were detected. Among them, the major volatile compounds were acetic acid, ethyl acetate, m-xylene, 3-prop-2-enylsulfanylprop-1-ene, and 3-(prop-2-enyldisulfanyl)prop-1-ene. The relative content of acetic acid significantly increased, while aldehydes, such as 2-butenal, trans-2-methyl-2-butenal, and hexanal, decreased according to fermentation periods. Interestingly, the formation of some volatile compounds, including alcohols and ethyl acetate, was reduced at higher fermentation temperature. In addition, the formation of acetic acid and ethyl acetate was significantly increased at higher agitation speed whereas most other compounds, such as aldehydes, alcohols, esters, aromatic hydrocarbons, ketones, sulfur-containing compounds, and terpenes, decreased.;본 연구에서는 마쇄한 고추, 마늘, 소금, 그리고 Latobacillus casei를 접종시켜서 만들어진 고추발효물의 발효 조건 중에서 발효 기간, 발효 온도, 그리고 교반 (agitation) 속도에 따라 달라지는 휘발성 성분의 차이를 규명하고자 하였다. 고추발효물의 휘발성 성분을 동정 및 정량 하기 위하여 고체상 미세추출법 (solidphase micro-extraction, SPME) 을 이용하여 휘발성 성분을 추출하였고, 가스 크로마토그래피-질량 분석법 (gas chromatography-mass spectrometry, GC-MS)으로 분석하였다. 총 105개의 휘발성 성분이 검출되었으며, 이는 1개의 acid, 11개의 aldehydes, 9개의 alcohols, 20개의 esters, 5개의 furans, 12개의 aliphatic hydrocarbons, 10개의 aromatic hydrocarbons, 12개의 ketones, 18개의 sulfur-containing compounds, 6개의 terpenes, 그리고 1개의 pyrazine으로 이루어져 있었다. 그 중에서, 고추발효물의 주요 휘발성 성분은 acetic acid, ethyl acetate, m-xylene, 3-prop-2-enylsulfanylprop-1-ene, 그리고 3-(prop-2-enyldisulfanyl)prop-1-ene이었다. 발효 기간이 증가함에 따라 acetic acid는 유의적으로 증가하였지만, 2-butenal, trans-2-methyl-2-butenal, 그리고 hexanal과 같은 aldehydes은 점차 감소하였다. 발효 온도35℃에서는 alcohols와 ethyl acetate가 발효 온도 20℃ 보다 낮게 검출되었다. 또한 높은 교반 (agitation) 속도에서는 acetic acid와 ethyl acetate의 생성이 유의적으로 높았지만, aldehydes, esters, aliphatic hydrocarbons, aromatic hydrocarbons, ketones, sulfur-containing compounds, 그리고 terpenes와 같이 acetic acid와 ethyl acetate를 제외한 대부분의 휘발성 성분의 생성은 감소되거나 검출되지 않았다.
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