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 language | English |
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Pages (from-to) | 1401-1418 |
Number of pages | 18 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 63 |
Issue number | 5 |
DOIs | |
State | Published - 11 Feb 2015 |
Bibliographical note
Publisher Copyright:© 2015 American Chemical Society.
Keywords
- Aspergillus species
- enzymatic activities
- metabolomics
- rice- koji doenjang
- volatile components