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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation

Title
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
Authors
Lee, Sang MiOh, JieunHurh, Byung-SerkJeong, Gwi-HwaShin, Young-KeumKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2016
Journal Title
JOURNAL OF FOOD SCIENCE
ISSN
0022-1147JCR Link1750-3841JCR Link
Citation
vol. 81, no. 12, pp. C2915 - C2922
Keywords
fermentationfermented oatLactobacillus Paracaseioatvolatile compounds
Publisher
WILEY-BLACKWELL
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur-containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2-pentylfuran, 1-octen-3-ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2-pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3-methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time.
DOI
10.1111/1750-3841.13547
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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