Analysis of Volatile Components in Metabolites from Okara Fermentation

doi:10.7506/spkx1002-6630-201610030

Abstract

Abstract:

The volatile components of the solid state fermented okara by Eremothecium ashbyi Guillierm were analyzed
by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectroscopy (GC-MS).
The effects of different fibers, extraction temperature, extraction time and sample mass on the extraction efficiency were
investigated by single factor methods. The optimal extraction conditions were determined by addition of 7.5 g fermented
okara and extraction proceeded for 30 min using 50/30 μm DVB/CAR/PDMS fiber at 60 ℃. Apparent changes in the kinds
and amounts of volatile constituents were found during the fermentation. A total of 57 volatile compounds were identified
in the fermented okara. Alcohols, acids and terpenoids were the key flavor compounds. Phenylethyl alcohol, citronellol,
geraniol and 3-methyl butanoic acid made greater contributions to the flavor.

Key words: headspace solid phase micro-extraction (HS-SPME), volatile compounds, okara, microbial fermentation

CLC Number:

TS207.3

SONG Hao, ZHENG Yuzhi. Analysis of Volatile Components in Metabolites from Okara Fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201610030.

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Analysis of Volatile Components in Metabolites from Okara Fermentation

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