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Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce

Title
Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce
Authors
Lee, Sang MiKim, Sa-BinKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2019
Journal Title
JOURNAL OF FOOD SCIENCE
ISSN
0022-1147JCR Link

1750-3841JCR Link
Citation
JOURNAL OF FOOD SCIENCE vol. 84, no. 10, pp. 2758 - 2776
Keywords
long-term fermentationsolid phase microextractionsoy saucestir bar sorptive extractionvolatile compounds
Publisher
WILEY
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
The changes of volatile compounds in soy sauce during long-term fermentation (12 months) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, respectively. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcohols and ketones decreased according to long-term fermentation. In addition, principal component analysis and partial least squares discriminant analysis were applied to discriminate soy sauce samples according to fermentation periods and determine key volatile compounds related to long-term fermentation. The initial fermentation stages were mainly associated with some alcohols, ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were ethyl 3-methylbutanoate (ethyl isovalerate), ethyl pentanoate (ethyl valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), ethyl benzoate, ethyl 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (gamma-nonalactone). Practical Application This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 months) using solid-phase microextraction and stir bar sorptive extraction. In addition, the key volatile compounds associated with long-term fermentation in soy sauce samples were determined. These results may help to predict the effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation.
DOI
10.1111/1750-3841.14771
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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