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Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation

Title
Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation
Authors
Park M.-K.Choi H.-S.Kim Y.-S.Cho I.H.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2017
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 26, no. 4, pp. 871 - 882
Keywords
Buckwheat soksungjangFermentationNovel starterPartial least squares-discriminant analysisVolatile profile
Publisher
The Korean Society of Food Science and Technology
Indexed
SCIE; SCOPUS; KCI WOS scopus
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. © 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V.
DOI
10.1007/s10068-017-0115-1
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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