Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

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概要

• 論文の詳細を見る

• We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solid-phase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2-hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy-3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce.

• 公益社団法人 日本農芸化学会の論文

著者

• Kim Young-suk

  Department Of Food Science And Technology Ewha Woman's University

• Lee Kyung

  Department Of Agricultural Chemistry Division Of Applied Life Science Gyeongsang National University

• LEE Sang

  Department of Acupuncture & Moxibustion, College of Oriental Medicine, Kyung Hee University

• LEE Kyung

  Department of Food Science and Engineering, Ewha Womans University

• CHOI Yong

  Sempio Foods Company R&D Center

• HURH Byung

  Sempio Foods Company R&D Center

• CHOI Yong

  Sempio Foods Company R&D Center

• KIM Young-Suk

  Department of Food Science and Engineering, Ewha Womans University

• LEE Sang

  Department of Food Science and Engineering, Ewha Womans University

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