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

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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.

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Acknowledgements

This paper was supported by Wonkwang University in 2015.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760, Korea

    Min-Kyung Park & Young-Suk Kim

  2. Division of Agrofood Resources, Rural Development Administration, National Academy of Agricultural Science, Jeonjusi, Jeonbuk, 54875, Korea

    Hye-Sun Choi

  3. Division of Food and Environmental Sciences, Wonkwang University, Iksansi, Jeonbuk, 54538, Korea

    In Hee Cho

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  1. Min-Kyung Park
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Correspondence to In Hee Cho.

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Park, MK., Choi, HS., Kim, YS. et al. Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation. Food Sci Biotechnol 26, 871–882 (2017). https://doi.org/10.1007/s10068-017-0115-1

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  • DOI: https://doi.org/10.1007/s10068-017-0115-1

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