Abstract:

In this study, GC-MS was used to examine the changes in the volatile compounds of the seeds of winged bean, Psophocarpus tetragonolobus [L.] D.C. before and after Aspergillus oryzae fermentation. Totally 88 compounds were identified in either fresh or fermented winged bean seeds. After Aspergillus oryzae fermentation, the volatile composition of winged bean seeds changed greatly and lots of new compounds were generated. Only phenyl acetaldehyde and 3,3,5-trimethylcyclohexanone were found in both fresh and fermented winged bean seeds. The main volatile compounds in fresh winged bean seeds were ketones, alcohols and alkenes, while in fermented winged bean seeds, those were esters, ethers and alkenes.

Key words: Psophocarpus tetragonolobus [L.] D.C., volatile components, microbial fermentation, GC-MS