Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation

다국어 초록 (Multilingual Abstract)

Fagopyrum esculentum (buckwheat) soksungjang is one of the traditional soybean pastes in Korea. This study profiled and compared volatile compounds between traditionally manufactured (TBS) and commercially modified buckwheat soksungjang (CBS) according to their fermentation periods. More volatile compounds were generated and non-uniform increases or decreases in volatiles were more common during TBS fermentation. In addition, the changes in and differences between the volatiles from TBS and CBS during the fermentation process (after 0, 1, 2, and 5 weeks) were investigated in partial least squares-discriminant analysis models. The changes were accelerated during CBS fermentation in comparison with TBS fermentation. Several major volatile compounds, such as methyl decanoate, 3-hydroxy-2,6-dimethylpyran-4- one, and methyl heptanoate were found in the final stage of fermentation in TBS, in contrary, tridecane, (Z)-hex-3-en- 1-ol, furan-2-carbaldehyde, and ethyl tetradecanoate were contributed to the latest of fermentation in CBS.

참고문헌 (Reference)

1 Ji WD, "Volatile components of Korean soybean paste produced by B. subtilis PM3" 5 : 143-148, 1995

2 Tavaria FK, "Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese" 87 : 4064-4072, 2004

3 Cho KM, "Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars" 2016

4 Bontinis TG, "Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening" 105 : 193-201, 2012

5 Kerwin SM, "Soy Saponins and the anticancer effects of soybeans and soy-based foods" 4 : 263-272, 2004

6 Park CH, "Rutin content in food products processed from groats, leaves and flowers of buckwheat" 17 : 63-66, 2000

7 Fujita M, "Purification and characterization of a strong fibrinolytic enzyme (Nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan" 197 : 1340-1347, 1993

8 Nack-Shick Choi, "Purification and Characterization of a Subtilisin D5, a Fibrinolytic Enzyme of Bacillus amyloliquefaciens DJ-5 Isolated from Doenjang" 한국식품과학회 18 (18): 500-505, 2009

9 Zhao Y, "Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography–mass spectrometry" 74 : 90-99, 2009

10 Hea Kyeung Park, "Optimal Manufacturing Conditions for Korean Soybean Paste and Soy Sauce, Using Aspergillus oryzae AJ 100 as a Flavor Improver" 한국식품과학회 17 (17): 208-211, 2008

11 Borras E, "Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)" 203 : 314-322, 2016

12 Kang HJ, "Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS)." 127 : 1056-1064, 2011

13 Park MK, "Metabolite profiling of Cheinggukjang, a fermented soybean paste, during fermentation by gas chromatography–mass spectrometry and principal component analysis" 122 : 1313-1319, 2010

14 Jung KO, "Longer aging time increases the anticancer and antimetastatic properties of doenjang" 22 : 539-545, 2006

15 Yoo SK, "Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce" 27 : 113-117, 1999

16 Wang D, "In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)" 107 : 1421-1428, 2008

17 Kwak CS, "Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation" 27 : 719-727, 2009

18 Kim GE, "Flavor compounds of domestic meju and Doenjang" 21 : 557-565, 1992

19 Reineccius G, "Flavor Chemistry and Technology" Taylor & Francis 73-98, 2006

20 Oomah BD, "Flavonoids and antioxidative activities in buckwheat" 44 : 1746-1750, 1996

21 Kreft S, "Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis" 47 : 4649-4652, 1999

22 Fleet GH, "Evolution of yeasts and bacteria during fermentation and storage of bordeaus wines" 48 : 1034-1038, 1984

23 Kum SJ, "Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)." 63 : 1401-1418, 2015

24 Guldfeldt LU, "Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening" 11 : 373-382, 2001

25 Szymanska E, "Doublecheck:validation of diagnostic statistics for PLS-DA models in metabolomics studies" 8 : 3-16, 2012

26 Francis IL, "Determining wine aroma from compositional data" 11 : 114-126, 2005

27 Lee JH, "Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis" 51 : 388-394, 2010

28 Jo YJ, "Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds" 76 : 368-379, 2011

29 Sun T, "Antioxidant activities of buckwheat extracts" 90 : 743-749, 2005

30 Malherbe S, "Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography–mass spectrometry (HS-SPDE GC–MS): Novel application to investigate problem fermentations" 57 : 5161-5166, 2009

31 Kim TW, "Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis" 131 : 265-271, 2009

32 Yi-Seul Kim, "Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods" 한국미생물학회 49 (49): 340-348, 2011