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Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

Title
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri
Authors
Lee, Sang MiLee, Joo YoungCho, Youn JeungKim, Moon SeokKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2018
Journal Title
JOURNAL OF FOOD SCIENCE
ISSN
0022-1147JCR Link

1750-3841JCR Link
Citation
JOURNAL OF FOOD SCIENCE vol. 83, no. 8, pp. 2083 - 2091
Keywords
carotenoid degradation compoundsfermentationLactobacillus parabuchnerired peppervolatiles
Publisher
WILEY
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study, volatile compoundsincluding degradation compounds of carotenoidsin fermented red pepper inoculated with Lactobacillus parabuchneri were investigated. In total, the contents of certain alcohols, benzene and its derivatives, esters, hydrocarbons, lactones, pyrazines, and terpenes were increased in red pepper inoculated with L. parabuchneri, while those of aldehydes, sulfur-containing compounds, and ketones decreased during the fermentation period. The contents of some degradation compounds of carotenoids (-ionone, -cyclocitral, -ionone, and -damascenone) increased significantly with the fermentation period. In particular, the content of -damascenonewhich could form by the degradation of neoxanthinincreased gradually during fermentation, but this compound was not detected in 0-day samples. These findings indicate that the contents of certain volatilesincluding degradation compounds of carotenoidsin fermented red pepper inoculated with L. parabuchneri can change markedly during the fermentation process. Practical ApplicationThis study investigated the changes of volatiles and carotenoids degradation compounds in fermented red pepper inoculated with Lactobacillus parabuchneri during fermentation. These results could be used to improve the quality of red pepper-based products and in the development of certain fermented foods, including Gochujang (fermented red pepper paste) and kimchi.
DOI
10.1111/1750-3841.14221
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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