Odor-active headspace components in fermented red rice in the presence of a monascus species.
Headspace components from rice and agar with (experimental) and without (control) inoculation with a Monascus spp. were investigated. Kinetics studies were carried out. Using rice as a substrate, 10 and 19 compounds were found for the control and the experimental groups, respectively, at day 14. Experimental group compounds were composed mainly of alcohols, ketones, and esters, whereas control group compounds were composed of aldehydes and ketones. With agar as a substrate, only five and three components were found in the control and experimental groups, respectively. Five alcohols, four esters, two ketones, and one furan with odor activity values (OAV) >1 dominated the overall flavor of the product. With liquid inoculation, the first six components with high OAVs were in the following order: 3-methyl-1-butanol (17) > ethanol (14) > ethyl acetate (10) > 2-methyl-1-propanol (15) > ethyl butanoate (11) > 3-methylbutyl acetate (13). Kinetic studies showed that most compounds reached their maximum concentrations at 10-12 days. Many compounds identified in the model red rice were reported in commercial red sufus, and several appeared to contribute solely by red rice.
Chung
Hau Yin
HY
Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR, China. anthonychung@cuhk.edu.hk
Ma
Wing Chi Joyce
WC
Kim
Joo-Shin
JS
Chen
Feng
F
D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D007700:Kinetics; D032741:Monascus / Q000378:metabolism*; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000382:microbiology*; D014835:Volatilization