Comparative volatile profiles in soy sauce according to inoculated microorganisms

Kyung Eun Lee, Sang Mi Lee, Yong Ho Choi, Byung Serk Hurh, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

55 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)2192-2200
Number of pages9
JournalBioscience, Biotechnology and Biochemistry
Volume77
Issue number11
DOIs
StatePublished - 2013

Keywords

  • Soy sauce
  • Tetragenococcus halophilus
  • Volatile compound
  • Volatile profile
  • Zygosaccharomyces rouxii

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