Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms
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- LEE Kyung Eun
- Department of Food Science and Engineering, Ewha Womans University
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- LEE Sang Mi
- Department of Food Science and Engineering, Ewha Womans University
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- CHOI Yong Ho
- Sempio Foods Company R&D Center
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- HURH Byung Serk
- Sempio Foods Company R&D Center
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- KIM Young-Suk
- Department of Food Science and Engineering, Ewha Womans University
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説明
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.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 77 (11), 2192-2200, 2013
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206478249088
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- NII論文ID
- 130003381917
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- NII書誌ID
- AA10824164
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- COI
- 1:STN:280:DC%2BC2c7ktlGnsQ%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 025061514
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- PubMed
- 24200796
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 使用不可