Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters

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• 作者：Sul-mee Lee ; Kwang-Jin Shin ; Seung-Joo Lee
• 关键词：fermentation starter ; volatile ; solvent assisted flavor evaporation ; nuruk ; ipguk
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：25
• 期：2
• 页码：393-399
• 全文大小：257 KB
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• 作者单位：Sul-mee Lee (1)
  Kwang-Jin Shin (1)
  Seung-Joo Lee (1)
  
  1. Department of Culinary and Food Service Management, Sejong University, Seoul, 05006, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Volatile compounds of 7 commercial fermentation starters, including 4 traditional nuruk, 2 ipguk, and 1 crude amylolytic enzyme, were extracted using solvent-assisted flavor evaporation (SAFE), and extracts were analyzed using GC-MS. A total of 70 volatile compounds, including 4 esters, 10 acids, 16 alcohols, 16 hydrocarbons, 9 ketones, 5 aldehydes, 3 volatiles phenols, and 7 miscellaneous components were identified. Concentrations of volatile compounds, including 4,6-dimethylundecane, methyl 2-hydroxybenzoate, 1-hexanol, 2-phenylethanol, 3-methylbutanoic acid, and hexanoic acid were higher in 4 traditional nuruk starters than in others. The major volatile components in 2 ipguk starters were the hydrocarbones dodecane, heptadecane, octadecane, and nonadecane. Concentrations of 2-methoxy-4-vinylphenol and 3-hydroxy-2-butanone were highest in the crude amylolytic enzyme starter. Compositions and amounts of volatile compounds were different among the 7 commercial fermentation starters.