| Title: | Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation |
| Author(s): | Lee SM; Oh J; Hurh BS; Jeong GH; Shin YK; Kim YS; |
| Address: | "Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea. Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur-containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2-pentylfuran, 1-octen-3-ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2-pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3-methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time" |
| Keywords: | Acetophenones/analysis Alcohols/analysis Aldehydes/analysis Avena/metabolism/*microbiology Benzaldehydes/analysis Disulfides/analysis Esters/analysis *Fermentation Furans/analysis Gas Chromatography-Mass Spectrometry Hydrocarbons/analysis Ketones/analysis; |
| Notes: | "MedlineLee, Sang Mi Oh, Jieun Hurh, Byung-Serk Jeong, Gwi-Hwa Shin, Young-Keum Kim, Young-Suk eng 2016/12/08 J Food Sci. 2016 Dec; 81(12):C2915-C2922. doi: 10.1111/1750-3841.13547. Epub 2016 Nov 7" |
