The volatile compounds of seven commercial fermentation starter (4 traditional Korean nuruk, 2 Japanese style koji, 1 crude amylolytic enzyme) were extracted using a headspace-solid phase microextraction (HS-SPME) and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total 118 volatile compounds were detected, including 3 esters, 13 acids, 21 alcohols, 12 ketones, 16 aldehydes, 13 hydrocarbones, 1 pyrazines, 4 volatile phenol, 2 terpene and 33 unknown components. Acids and alcohols such as hexanoic acid, 1-hexanol and benzene-methanol were the largest groups among the quantified volatiles. The four samples, which had the largest differences in aroma profiles, were evaluated by GC-Olfactometry (GC-O). Four judges evaluated volatiles in each sample by GC-O. Compounds shown to be odor-active (OA) by GC-O were identified by GC-MS and Kovats retention indices. 28 OA peaks were detected in the four fermentation starters by GC/O. Major OA compounds detected in all four samples were hexanal, 3-methyl-1-butanol, 2-pentyl-furan, 2-octanone, 2-heptenal, 2-octenal, 1-octen-3-ol, benzaldehyde, tetramethyl-pyrazine, 2-ethyl-1-hexanol, hexanoic acid.

Characterization of volatile compounds in Korean fermentation starters using gas chromatography-olfactometry and gas chromatography-mass spectrometry

248th National Meeting (2014)

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