title: Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
abstract: This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur-containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2-pentylfuran, 1-octen-3-ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2-pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3-methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time.
authors.affiliation: Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea.
authors.forename: Sang Mi
authors.initials: SM
authors.lastname: Lee
authors.affiliation: Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea.
authors.forename: Jieun
authors.initials: J
authors.lastname: Oh
authors.affiliation: Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea.
authors.forename: Byung-Serk
authors.initials: BS
authors.lastname: Hurh
authors.affiliation: Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea.
authors.forename: Gwi-Hwa
authors.initials: GH
authors.lastname: Jeong
authors.affiliation: Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea.
authors.forename: Young-Keum
authors.initials: YK
authors.lastname: Shin
authors.affiliation: Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea.
authors.forename: Young-Suk
authors.initials: YS
authors.lastname: Kim
mesh_terms: D000098:Acetophenones / Q000032:analysis; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D018554:Avena / Q000378:metabolism / Q000382:microbiology*; D001547:Benzaldehydes / Q000032:analysis; D004220:Disulfides / Q000032:analysis; D004952:Esters / Q000032:analysis; D005285:Fermentation; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006838:Hydrocarbons / Q000032:analysis; D007659:Ketones / Q000032:analysis; D000069980:Lacticaseibacillus paracasei / Q000378:metabolism*; D050356:Lipid Metabolism; D000442:Octanols / Q000032:analysis; D052617:Solid Phase Microextraction; D013440:Sulfides / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000098:Acetophenones; D000438:Alcohols; D000447:Aldehydes; D001547:Benzaldehydes; D004220:Disulfides; D004952:Esters; D005663:Furans; D006838:Hydrocarbons; D007659:Ketones; D000442:Octanols; D013440:Sulfides; D013457:Sulfur Compounds; D013729:Terpenes; D055549:Volatile Organic Compounds; C008664:nonanal; C021181:dimethyl disulfide; C032251:isovalerylaldehyde; C530101:2-pentylfuran; C010463:n-hexanal; C004784:dimethyl sulfide; C038699:acetophenone; C032175:benzaldehyde; C039281:furan; C038844:1-octen-3-ol
keywords: Lactobacillus paracasei; fermentation; fermented oat; oat; volatile compounds