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

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

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

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.

Original languageEnglish
Pages (from-to)1037-1045
Number of pages9
JournalFood Science and Biotechnology
Volume28
Issue number4
DOIs
StatePublished - 1 Aug 2019

Keywords

  • Fermentation
  • Partial least squares-discriminant analysis
  • Soksungjang
  • Soybean koji
  • Volatile profiles

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