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Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation

Title
Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation
Authors
Lee S.M.Lim H.J.Chang J.W.Hurh B.-S.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2018
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
Food Chemistry vol. 269, pp. 347 - 354
Keywords
Brown riceFatty acidsFermentationVolatilesWhite riceγ-Lactones
Publisher
Elsevier Ltd
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Volatile compounds, including γ-lactones, in brown and white rice fermented by Lactobacillus paracasei, were compared using gas chromatography-mass spectrometry (GC–MS) with stir-bar sorptive extraction (SBSE). The contents of most esters, alcohols, lactones and some aldehydes were higher in brown rice samples containing higher amount of free fatty acids after fermentation. In particular, the contents of γ-lactones increased more in fermented brown rice containing high amounts of fatty acids than in fermented white rice, suggesting that γ-decalactone and γ-nonalactone were formed from oleic acid and linoleic acid during rice fermentation. In addition, the contents of γ-decalactone in fermented brown rice samples with added 4-hydroxydecanoic acid and ricinoleic acid were determined. The content of γ-decalactone in fermented brown rice samples with added 4-hydroxydecanoic acid was considerably higher than that in the control after fermentation, indicating that 4-hydroxydecanoic acid could be an effective intermediate for the formation of γ-decalactone in rice during fermentation. © 2018 Elsevier Ltd
DOI
10.1016/j.foodchem.2018.07.037
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엘텍공과대학 > 식품공학전공 > Journal papers
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