Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

Anupam Giri; Toshiaki Ohshima

doi:doi:10.11648/j.ijnfs.20120101.11

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Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

Anupam Giri, Toshiaki Ohshima

Published in International Journal of Nutrition and Food Sciences (Volume 1, Issue 1)

Published: 30 December 2012

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Abstract

The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.

Published in	International Journal of Nutrition and Food Sciences (Volume 1, Issue 1)
DOI	10.11648/j.ijnfs.20120101.11
Page(s)	1-12
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2012. Published by Science Publishing Group

Keywords

Volatiles, Aroma-Active Compounds, Olfactometry, Fish Miso, Soy Miso

References

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Anupam Giri, Toshiaki Ohshima. (2012). Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis. International Journal of Nutrition and Food Sciences, 1(1), 1-12. https://doi.org/10.11648/j.ijnfs.20120101.11

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ACS Style

Anupam Giri; Toshiaki Ohshima. Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis. Int. J. Nutr. Food Sci. 2012, 1(1), 1-12. doi: 10.11648/j.ijnfs.20120101.11

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AMA Style

Anupam Giri, Toshiaki Ohshima. Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis. Int J Nutr Food Sci. 2012;1(1):1-12. doi: 10.11648/j.ijnfs.20120101.11

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@article{10.11648/j.ijnfs.20120101.11,
  author = {Anupam Giri and Toshiaki Ohshima},
  title = {Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {1},
  number = {1},
  pages = {1-12},
  doi = {10.11648/j.ijnfs.20120101.11},
  url = {https://doi.org/10.11648/j.ijnfs.20120101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20120101.11},
  abstract = {The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.},
 year = {2012}
}

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TY  - JOUR
T1  - Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
AU  - Anupam Giri
AU  - Toshiaki Ohshima
Y1  - 2012/12/30
PY  - 2012
N1  - https://doi.org/10.11648/j.ijnfs.20120101.11
DO  - 10.11648/j.ijnfs.20120101.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 12
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20120101.11
AB  - The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.
VL  - 1
IS  - 1
ER  -

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Author Information

Anupam Giri

Department of Food Science and Technology, TokyoUniversity of Marine Science and Technology, Tokyo, Japan
Toshiaki Ohshima

Department of Food Science and Technology, TokyoUniversity of Marine Science and Technology, Tokyo, Japan

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Anupam Giri, Toshiaki Ohshima. (2012). Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis. International Journal of Nutrition and Food Sciences, 1(1), 1-12. https://doi.org/10.11648/j.ijnfs.20120101.11

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ACS Style

Anupam Giri; Toshiaki Ohshima. Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis. Int. J. Nutr. Food Sci. 2012, 1(1), 1-12. doi: 10.11648/j.ijnfs.20120101.11

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AMA Style

Anupam Giri, Toshiaki Ohshima. Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis. Int J Nutr Food Sci. 2012;1(1):1-12. doi: 10.11648/j.ijnfs.20120101.11

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@article{10.11648/j.ijnfs.20120101.11,
  author = {Anupam Giri and Toshiaki Ohshima},
  title = {Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {1},
  number = {1},
  pages = {1-12},
  doi = {10.11648/j.ijnfs.20120101.11},
  url = {https://doi.org/10.11648/j.ijnfs.20120101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20120101.11},
  abstract = {The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.},
 year = {2012}
}

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TY  - JOUR
T1  - Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
AU  - Anupam Giri
AU  - Toshiaki Ohshima
Y1  - 2012/12/30
PY  - 2012
N1  - https://doi.org/10.11648/j.ijnfs.20120101.11
DO  - 10.11648/j.ijnfs.20120101.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 12
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20120101.11
AB  - The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.
VL  - 1
IS  - 1
ER  -

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