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KMID : 0380620190510040324
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 4 p.324 ~ p.329
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Changes in volatile flavor compounds of radish fermented by lactic acid bacteria
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Kim Bo-Ram
Cho Youn-Jeung
Kim Moon-Seok
Hur Kyu-Yeon
Baek Hyung-Hee
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Abstract
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Volatile flavor compounds of radish fermented by lactic acid bacteria were extracted using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 45 volatile flavor compounds were identified. The volatile flavor compounds in unfermented radish mostly consisted of sulfur-containing compounds (95.85%) and aldehydes (2.61%). While the composition ratio of volatile flavor compounds in radish fermented for two days changed to sulfur-containing compounds (75.53%) and acids (11.12%). As the fermentation period was increased, the contents of dimethyl disulfide, dimethyl trisulfide, diallyl sulfide, diallyl disulfide, and diallyl trisulfide, which have unique garlic and scallion flavor, decreased, and acetic acid and 1-hexanol, which have a sour and fruity flavor, increased. These changes in volatile flavor compounds seemed to have affected the flavor characteristics of fermented radish.
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KEYWORD
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radish, flavor, volatile compound, lactic acid bacteria, fermentation
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