Effects of aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang)

Sun Joo Kum, Seung Ok Yang, Sang Mi Lee, Pahn Shick Chang, Yong Ho Choi, Jae Jung Lee, Byung Serk Hurh, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

60 Scopus citations

Abstract

The volatile components of rice-koji doenjang produced in association with various Aspergillus species (A. oryzae, A. sojae, and A. kawachii) during 8 weeks of fermentation were compared using gas chromatography-mass spectrometry analysis and multivariate statistical analysis. In addition, the activities of diverse enzymes (α-amylase, protease, lipase, and esterase) were determined to investigate their effects on the formation of volatile compounds. Regardless of the fungi types, carbonyls including 4-methylheptan-2-one, heptan-2-one, (E)-hept-2-enal, and hexanal were found to contribute mainly to early phase fermentation, whereas the contents of ethyl esters of long-chained fatty acids were considerably enhanced in the latter stage of fermentation. With the exception of α-amylase, the activities of the studied enzymes generally increased as fermentation proceeded, and there were significant differences in enzymes activities between the species of fungi. The lipase activity was strongly correlated with the formation of long-chain fatty acid esters, which could be related to the distinctive organoleptic properties of rice-koji doenjang.

Original languageEnglish
Pages (from-to)1401-1418
Number of pages18
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number5
DOIs
StatePublished - 11 Feb 2015

Keywords

  • Aspergillus species
  • enzymatic activities
  • metabolomics
  • rice- koji doenjang
  • volatile components

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