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Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation

Title
Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation
Authors
Park M.K.Choi H.-S.Kim Y.-S.Cho I.H.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2019
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
Food Science and Biotechnology vol. 28, no. 4, pp. 1037 - 1045
Keywords
FermentationPartial least squares-discriminant analysisSoksungjangSoybean kojiVolatile profiles
Publisher
The Korean Society of Food Science and Technology
Indexed
SCIE; SCOPUS; KCI WOS scopus
Document Type
Article
Abstract
This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC–MS and partial least square-discriminant analysis. BS samples fermented for 5 weeks could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 weeks were separated. Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation. These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters. © 2019, The Korean Society of Food Science and Technology.
DOI
10.1007/s10068-018-00549-6
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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