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Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

Title
Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)
Authors
Kum, Sun-JooYang, Seung-OkLee, Sang MiChang, Pahn-ShickChoi, Yong HoLee, Jae JungHurh, Byung SerkKim, Young-Suk
Ewha Authors
김영석양승옥
SCOPUS Author ID
김영석scopus; 양승옥scopus
Issue Date
2015
Journal Title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN
0021-8561JCR Link1520-5118JCR Link
Citation
vol. 63, no. 5, pp. 1401 - 1418
Keywords
rice-koji doenjangAspergillus speciesvolatile componentsmetabolomicsenzymatic activities
Publisher
AMER CHEMICAL SOC
Indexed
SCI; SCIE; SCOPUS WOS
Abstract
The volatile components of rice-koji doenjang produced in association with various Aspergillus species (A. oryzae, A. sojae, and A. kawachii) during 8 weeks of fermentation were compared using gas chromatographymass spectrometry analysis and multivariate statistical analysis. In addition, the activities of diverse enzymes (alpha-amylase, protease, lipase, and esterase) were determined to investigate their effects on the formation of volatile compounds. Regardless of the fungi types, carbonyls including 4-methylheptan-2-one, heptan-2-one, (E)-hept-2-enal, and hexanal were found to contribute mainly to early phase fermentation, whereas the contents of ethyl esters of long-chained fatty acids were considerably enhanced in the latter stage of fermentation. With the exception of a-amylase, the activities of the studied enzymes generally increased as fermentation proceeded, and there were significant differences in enzymes activities between the species of fungi. The lipase activity was strongly correlated with the formation of long-chain fatty acid esters, which could be related to the distinctive organoleptic properties of rice-koji doenjang.
DOI
10.1021/jf5056002
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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