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

Min Kyung Park, Hye Sun Choi, Young Suk Kim, In Hee Cho

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

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.

Original languageEnglish
Pages (from-to)871-882
Number of pages12
JournalFood Science and Biotechnology
Volume26
Issue number4
DOIs
StatePublished - 1 Aug 2017

Bibliographical note

Funding Information:
Acknowledgements This paper was supported by Wonkwang University in 2015.

Publisher Copyright:
© 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V.

Keywords

  • Buckwheat soksungjang
  • Fermentation
  • Novel starter
  • Partial least squares-discriminant analysis
  • Volatile profile

Fingerprint

Dive into the research topics of 'Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation'. Together they form a unique fingerprint.

Cite this