Food Science and Biotechnology

, Volume 26, Issue 4, pp 871–882 | Cite as

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

  • Min-Kyung Park
  • Hye-Sun Choi
  • Young-Suk Kim
  • In Hee ChoEmail author


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.


Buckwheat soksungjang Volatile profile Fermentation Novel starter Partial least squares-discriminant analysis 



This paper was supported by Wonkwang University in 2015.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  • Min-Kyung Park
    • 1
  • Hye-Sun Choi
    • 2
  • Young-Suk Kim
    • 1
  • In Hee Cho
    • 3
    Email author
  1. 1.Department of Food Science and EngineeringEwha Womans UniversitySeoulKorea
  2. 2.Division of Agrofood Resources, Rural Development AdministrationNational Academy of Agricultural ScienceJeonjusiKorea
  3. 3.Division of Food and Environmental SciencesWonkwang UniversityIksansiKorea

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