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

Lee, Sul-mee; Shin, Kwang-Jin; Lee, Seung-Joo

doi:10.1007/s10068-016-0054-2

Cited by 7 publications

(7 citation statements)

References 17 publications

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“…Among 10 acid compounds identified, 2-methyl-hexanoic acid was a major volatile, comprising approximately 79% of the total quantified acids in the final sufu samples and widely distributed in reported commercial fermentation starters. [27] Organic acids are formed due to bacterial growth and metabolism of large molecular mass compounds in fermented products . [28] Organic acids, which have been reported, can directly influence the balance and taste of Chinese liquor, as well as the growth and vitality of microorganisms during the fermentation .…”

Section: Analysis Of Volatile Compounds During the Sufu Fermentationmentioning

confidence: 99%

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Liu

Chen

et al. 2021

International Journal of Food Properties

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Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcohols, 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcohols, 10 acids, and 21 miscellaneous compounds. Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

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Section: Analysis Of Volatile Compounds During the Sufu Fermentationmentioning

confidence: 99%

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Liu

Chen

et al. 2021

International Journal of Food Properties

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“…In addition, Lee et al [ 40 ] reported that nuruk generally contains various kinds of microorganisms compared with to ipguk (koji), which only contains Aspergilus oryzae , leading to the production of more volatile compounds in nuruk than in ipguk . Lee et al [ 42 ] reported an absence of 2,3-butanediol in ipguk samples, and a relatively low amount of 2,3-butanediol in Y2 (198.9 μg/L) and Y3 (205.5 μg/L) in this study implies that Y2 and Y3 samples might be made of ipguk.…”

Section: Resultsmentioning

confidence: 42%

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Her

Kwak

Kim

et al. 2020

Foods

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The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

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“…It could be assumed that benzaldehyde can be converted to other benzenes, such as styrene, 2-phenylethanol, ethyl 2-phenylacetate, 1-phenylethanone, toluene, and ethylbenzene. In particular, 2-phenylethanol with a rose-like odor is commonly found in alcoholic beverages, such as makgeolli and sake [6,23]. 2-Phenylethanol can be converted to 2-phenylacetaldehyde and ethyl 2-phenylacetate by phenylacetaldehyde reductase and alcohol acetyltransferase, respectively [24].…”

Section: Resultsmentioning

confidence: 99%

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Park

Kim

2019

Molecules

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Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.

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

Cited by 7 publications

References 17 publications

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

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