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KMID : 1160620100150040322
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Preventive Nutrition and Food Science
2010 Volume.15 No. 4 p.322 ~ p.328
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Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger
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Ku Kyung-Hyung
Lee Kyung-A
Ko Min-Seon
Kim Byeong-Sam
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Abstract
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This study was conducted to examine the sensory attributes, gingerol content and volatile components of ginger paste resulting from microbial fermentation. In the ginger samples, a total of eighteen attributes were determined to characterize the sensory attributes from descriptive analysis. These eighteen attributes consisted of?the following: one appearance, eight odor/aroma, eight taste, and one aftertaste attribute. The ginger fermented using Lactobacillus plantarum produced a ginger aroma and putrid taste, whereas the sample fermented with Lactobacillus brevis showed a decreased ginger aroma and taste, and generated a lemon flavor. A total gingerol content of fresh and fermented ginger was 100.19 mg% and 89.55 mg%, respectively. Sixty-one volatile components in the fresh and fermented ginger were identified, and constituted eight kinds of monoterpenes, twenty-one kinds of sesquiterpenes, eight kinds of oxygenated monoterpenes and nine kinds of oxygenated sesquiterpenes. The most abundant volatile component identified in the fresh ginger was α-gingerberine (26.52%), whereas fermented ginger was increased in its alcohol components.
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KEYWORD
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ginger, microbial fermentation
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