Advertisement

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
Article

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.

Keywords

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

Notes

Acknowledgements

This paper was supported by Wonkwang University in 2015.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

References

  1. 1.
    Kwak CS, Lee MS, Park SC. Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation. Nutr. Res. 27: 719–727 (2009)CrossRefGoogle Scholar
  2. 2.
    Wang D, Wang LJ, Zhu FX, Zhu JY, Chen XD, Zou L, Saito M, Li LT. In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Food Chem. 107: 1421–1428 (2008)CrossRefGoogle Scholar
  3. 3.
    Fujita M, Nomura K, Hong K, Ito Y, Asada A, Nishimuro S. Purification and characterization of a strong fibrinolytic enzyme (Nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan. Biochem. Bioph. Res. Com. 197: 1340–1347 (1993)CrossRefGoogle Scholar
  4. 4.
    Choi NS, Chung DM, Han YJ, Kim SH, Song JJ. Purification and characterization of a subtilisin D5, a fibrinolytic enzyme of Bacillus amyloliquefaciens DJ-5 isolated from Doenjang. Food Sci. Biotechnol. 18: 500–505 (2009)Google Scholar
  5. 5.
    Jung KO, Park SY, Park KY. Longer aging time increases the anticancer and antimetastatic properties of doenjang. Nutrition 22: 539–545 (2006)CrossRefGoogle Scholar
  6. 6.
    Kerwin SM. Soy Saponins and the anticancer effects of soybeans and soy-based foods. Curr. Med. Chem. Anti-Cancer Agents 4: 263–272 (2004)CrossRefGoogle Scholar
  7. 7.
    Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, Weon HY. Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J. Micobiol.49: 340–348 (2011)Google Scholar
  8. 8.
    Lee JH, Kim TW, Chang HC, Kim HY. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Lett. Appl. Microbiol. 51: 388–394 (2010)CrossRefGoogle Scholar
  9. 9.
    Park CH, Kim YB, Choi YS, Heo K, Kim SL, Lee KC. Rutin content in food products processed from groats, leaves and flowers of buckwheat. Fagopyrum, 17: 63–66 (2000)Google Scholar
  10. 10.
    Kreft S, Knapp M, Kreft I. Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis. J. Agr. Food Chem. 47: 4649–4652 (1999)CrossRefGoogle Scholar
  11. 11.
    Sun T, Ho CT. Antioxidant activities of buckwheat extracts. Food Chem. 90: 743–749 (2005)CrossRefGoogle Scholar
  12. 12.
    Oomah BD, Mazza G. Flavonoids and antioxidative activities in buckwheat. J. Agr. Food Chem. 44: 1746–1750 (1996)CrossRefGoogle Scholar
  13. 13.
    Jo YJ, Cho IH, Song CK, Shin HW, Kim YS. Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. J. Food Sci. 76: 368–379 (2011)CrossRefGoogle Scholar
  14. 14.
    Cho KM, Lim HJ, Kim MS, Hwang CE, Nam SH, Joo OS, Lee BW, Kim JK, Shin EC. Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars. J. Food Drug Anal. In press (2016)Google Scholar
  15. 15.
    Yoo SK, Cho WH, Kang SM, Lee SH. Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce. Med. Microbiol. Lett. 27: 113–117 (1999)Google Scholar
  16. 16.
    Kim TW, Lee JW, Kim SE, Park MH, Chang HC, Kim HY. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131: 265–271 (2009)CrossRefGoogle Scholar
  17. 17.
    Park MK, Cho IH, Lee SR, Choi HK, Kwon DY, Kim YS. Metabolite profiling of Cheinggukjang, a fermented soybean paste, during fermentation by gas chromatography–mass spectrometry and principal component analysis. Food Chem. 122: 1313–1319 (2010)CrossRefGoogle Scholar
  18. 18.
    Kim GE, Kim MH, Choi BD, Kim TS, Lee JH. Flavor compounds of domestic meju and Doenjang. J. Korean Soc. Food Nutr. 21:557–565 (1992)Google Scholar
  19. 19.
    Tavaria FK, Ferreira SF, Malcata X. Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese. J. Dairy Sci. 87: 4064–4072 (2004)CrossRefGoogle Scholar
  20. 20.
    Ji WD, Yang SH, Choi MR, Kim JK. Volatile components of Korean soybean paste produced by B. subtilis PM3. J. Micobiol. Biotechnol. 5: 143–148 (1995)Google Scholar
  21. 21.
    Park HK, Kim JK. Optimal manufacturing conditions for Korean soybean paste and soy sauce, using Aspergillus oryzae AJ 100 as a flavor improver. Food Sci. Biotechnol. 17: 208–211 (2008)Google Scholar
  22. 22.
    Fleet GH, Lafon-lafourcade S., Ribereau-Gayon P. Evolution of yeasts and bacteria during fermentation and storage of bordeaus wines. Appl. Environ. Microbiol. 48: 1034–1038 (1984)Google Scholar
  23. 23.
    Bontinis TG, Mallatou H, Pappa EC, Massouaas T, Alichanidis E. Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Rumin Res. 105: 193–201 (2012)CrossRefGoogle Scholar
  24. 24.
    Francis IL, Newton JL. Determining wine aroma from compositional data. Aust. J. Grape Wine Res. 11: 114–126 (2005)CrossRefGoogle Scholar
  25. 25.
    Reineccius G. Flavor Chemistry and Technology. 2nd ed. Taylor & Francis, New York, USA. pp.73–98 (2006)Google Scholar
  26. 26.
    Zhao Y, Xu Y, Li J, Fan W, Jiang W. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography–mass spectrometry. J. Food Sci. 74: 90–99 (2009)CrossRefGoogle Scholar
  27. 27.
    Malherbe S, Watts VH. Nieuwoudt H, F. Bauer F, Du Toit M. 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. J. Agr. Food Chem. 57: 5161–5166 (2009)CrossRefGoogle Scholar
  28. 28.
    Kang HJ, Yang HJ, Kim MJ, Han ES, Kim HJ, Kwon DY. Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS). Food Chem. 127: 1056–1064 (2011)CrossRefGoogle Scholar
  29. 29.
    Borràs E, Ferré J, Boqué R, Mestres M, Aceña L, Calvo A, Busto O. Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA). Food Chem. 203: 314–322 (2016)CrossRefGoogle Scholar
  30. 30.
    Szymańska E, Saccenti E, Smilde AK, Westerhuis JA. Double-check: validation of diagnostic statistics for PLS-DA models in metabolomics studies. Metabolomics 8: 3–16 (2012)CrossRefGoogle Scholar
  31. 31.
    Guldfeldt LU, Sørensen KI, Strøman P, Behrndt H, Williams D, Johansen E. Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening. Int. Dairy J. 11: 373–382 (2001)CrossRefGoogle Scholar
  32. 32.
    Kum SJ, Yang SO, Lee SM, Chang PS, Choi YH, Lee JJ, Hurh BS, Kim YS. Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang). J. Agr. Food Chem. 63: 1401–1418 (2015)CrossRefGoogle Scholar

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

Personalised recommendations