Effect on Volatile Flavor Compounds in Broad Bean Sauce Fermented in Four Different Ways
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Abstract:
Four different fungus including Aspergillus oryzae, Aspergillus niger, Mucor, and Rhizopus were used in the fermentation process to produce broad bean sauce. The volatile flavor compounds in the four different types of broad bean sauce, secondary-fermented for 15 and 40 days, were analyzed by HS-SPME combined with GC-MS. The results showed that the volatile flavor compounds were changeable, and the type of flavors in the broad bean sauce became enriched during the fermentation process. In the initial stages of fermentation, the major volatile flavor compounds in the four products were alcohols and acids. Aldehydes, esters, and other heterocyclic content were enhanced with the progress of fermentation, but ketones and acid content declined. The major volatile flavor compounds simultaneously found in the above four products were 2,3-butanediol, 1-butanol, 3-methyl-, 1-butanol, 2-methyl, linalool, phenethanol, benzaldehyde, hyacinthin, succinic acid-3,4-dimethyl phenyl heptyl ester, and trimethyl pyrazine. The volatile flavor compounds in the Aspergillus oryzae-fermented broad bean sauce were most abundant, indicating that Aspergillus oryzae was a great fungus to be used for the fermentation of broad bean sauce.
