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KMID : 1024420200240040358
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Food Engineering Progress
2020 Volume.24 No. 4 p.358 ~ p.365
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Properties of Antioxidant Activities and Volatile Flavor Compounds of Fermented Black Soybean Products by Soybean Cultivar
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Shin Dong-Sun
Park Hye-Young
Park Ji-Young
Sim Eun-Yeong
Kim Hong-Sig
Jeong Kwang-Ho
Choi Hye-Sun
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Abstract
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This study analyzed the nutritional composition properties of soybeans and the antioxidants, isoflavones, organic acids, and volatile flavor compounds of fermented black soybean products (FBSP). After 24 hours of fermentation, the range of water uptake ratio was 129.00-131.30%, respectively. Total polyphenols content and DPPH and ABTS radical scavenging activity were higher in Cheongja-3 FBSP, flavonoids in Socheongja, while DPPH and ABTS radical scavenging activities were similar in Cheongja-3 FBSP. Isoflavone contents of aglycones (daidzein, genistein, and glycitein) in Cheongja-4 FBSP increased up to 41.97 μg/g. The rank order of primary organic acids was citric acid > fumaric acid > acetic acid > lactic acid, with Cheongja-3 FBSP being the highest. This study identified a total of 34 volatile aroma-compounds, including seven alcohols, seven acids, seven ketones, five phenols, two esters, one furan, four pyrazines, and one miscellaneous. The result could be applied to determine the suitability of cultivars and the quality of the process used for fermented soybean products.
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KEYWORD
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black soybean, fermenting, antioxidant, volatile flavor compounds
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