TY - JOUR
T1 - Comparative volatile profiles in soy sauce according to inoculated microorganisms
AU - Lee, Kyung Eun
AU - Lee, Sang Mi
AU - Choi, Yong Ho
AU - Hurh, Byung Serk
AU - Kim, Young Suk
N1 - Funding Information:
This work was supported by research grants (nos. 110120-2) from the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) of Korea and the National Research Foundation of Korea (NRF) grant funded by the Korea government (MEST) (No. 2012R1A2A2A02011748).
PY - 2013
Y1 - 2013
N2 - We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solidphase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2- hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy- 3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4- hydroxy-2-ethyl-5-methyl-3(2H) -furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce.
AB - We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solidphase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2- hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy- 3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4- hydroxy-2-ethyl-5-methyl-3(2H) -furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce.
KW - Soy sauce
KW - Tetragenococcus halophilus
KW - Volatile compound
KW - Volatile profile
KW - Zygosaccharomyces rouxii
UR - http://www.scopus.com/inward/record.url?scp=84888872575&partnerID=8YFLogxK
U2 - 10.1271/bbb.130362
DO - 10.1271/bbb.130362
M3 - Article
C2 - 24200796
AN - SCOPUS:84888872575
VL - 77
SP - 2192
EP - 2200
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 11
ER -