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Food Res Int

Title:		Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
Author(s):		Li M; Zhang J; Li L; Wang S; Liu Y; Gao M;
Address:		"College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China. College of Animal Science, Yangtze University, Jingzhou, Hubei 434025, China. College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei 434025, China. College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei 434025, China. Electronic address: mgao@yangtzeu.edu.cn"
Journal Title:		Food Res Int
Year:		2023
Volume:		20221119
Issue:
Page Number:		112180 -
DOI:		10.1016/j.foodres.2022.112180
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Tartary buckwheat was hydrolyzed with alpha-amylase, pullulanase, alpha-amylase and pullulanase double enzymes and fermented by Monascus. The fermentation products were named as enzymolysis-Monascus-fermented tartary buckwheat (EMFTB). The composition and content of volatile flavor compounds in EMFTB were investigated. The results showed that alpha-amylase and pullulanase hydrolysis reduced starch content and raised protein, flavonoids, Monacolin K and Monascus pigments content of EMFTB. Meanwhile, double enzyme hydrolysis significantly changed the principal components of volatile substances and affected the varieties and content of volatile organic substances in EMFTB using electronic nose and headspace gas chromatography-ion mobility chromatography (HS-GC-IMS). The volatile organic substances and main aroma components increased significantly in EMFTB, including 2-heptanone, 3-methyl-1-butanol, butan-1-ol, 2-methyl-1-propanol and other substances. These results indicate that the amylase hydrolysis plays an important role in improving the flavor quality of EMFTB"
Keywords:		*Monascus *Fagopyrum/chemistry Hydrolysis Gas Chromatography-Mass Spectrometry/methods Ion Mobility Spectrometry alpha-Amylases Monascus purpureus Pullulanase Tartary buckwheat Volatile flavor compounds alpha-amylase;
Notes:		"MedlineLi, Meng Zhang, Jialan Li, Li Wang, Shaojin Liu, Yingbao Gao, Mengxiang eng Research Support, Non-U.S. Gov't Canada 2023/01/04 Food Res Int. 2023 Jan; 163:112180. doi: 10.1016/j.foodres.2022.112180. Epub 2022 Nov 19"