Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of volatile compounds in fermented seasoning pastes using edible insects by SPME-GC/MS

SPME-GC/MS 이용 식용곤충 페이스트형 발효조미료의 향기성분분석

  • Cho, Joo-Hyoung (Department of Culinary Science and Foodservice Management, Sejong University) ;
  • Zhao, Huiling (Department of Culinary Science and Foodservice Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary Science and Foodservice Management, Sejong University)
  • 조주형 (세종대학교 조리외식경영학과) ;
  • 조혜령 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2017.12.28
  • Accepted : 2018.02.27
  • Published : 2018.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.

본 연구는 고단백질 식품원료인 식용곤충(Tenebrio molitor larva, Gryllus bimaculatus, Bombyx mori pupa)을 이용하여 대두 된장 가공방식을 접목시킨 페이스트형 발효조미료를 제조하였다. 이들 페이스트형 발효조미료의 휘발성 향기화합물들이 파악하기 위해 HS-SPME법에 의해 휘발성 화합물들을 추출한 후 성분들의 정성분석 및 특성을 확인하였다. 식용곤충 3종과 대두를 발효시킨 대두 된장(SBP)까지 총 4 종의 페이스트형 발효조미료 시료에서 정성된 휘발성 화합물은 총 121종이었으며 에스터류 11종, 알코올류 18종, 알데하이드류 23종, 산 5종, 피라진류 10종, 피리딘류 2종, 방향족 탄화수소류 7종, 케톤류 10종, 알케인류 19종, 아마이드류 9종, 퓨란류 4종 그리고 그 밖의 화합물 3종으로 검출되었다. 각 시료에 따른 휘발성 화합물의 경우 쌍별 귀뚜라미 페이스트형 발효조미료(GBP)의 경우 54종의 화합물, 번데기 페이스트형 발효조미료(SPP)의 경우 36종의 화합물, 갈색거저리 유충 페이스트형 발효조미료(TMP)의 경우 48종의 화합물이 검출 되었고, 대두 된장의 경우 총 55종의 화합물이 분석되었다. 또한 대두 된장과 식용곤충 페이스트형 발효조미료의 휘발성 향기성분의 차이와 소비자의 관능적 향의 선호성에 관한 연관성을 확인하기 위하여 부분 최소제곱 회귀분석(PLSR)을 실시하였다. SBP 시료의 경우 벤즈알데하이드, 헥산알, 노말펜탄알 등 알데하이드 화합물 계열이 향미 선호도에 긍정적인 역할을 하여 관능적 향미가 우수한 것으로 나타났으며, SPP 시료 역시 관능적 향미 선호도가 긍정적으로 나타났는데, 이 경우는 피라진 계열의 상관성이 높게 분석되었다. 반면 GBP의 경우 관능적 향미 선호도가 가장 낮았다. 이는 노말뷰틸아민, 다이메틸아세트알데하이드 등 암모니아 냄새를 내는 물질인 아마이드 계열의 관련성이 높게 확인되었고, TMP의 경우에도 이차뷰틸아민과 같은 암모니아 냄새가 나는 물질과 다른 시료와 다르게 일반적으로 생선과 같은 안좋은 불쾌한 향을 내는 물질로 알려져 있는 피리딘 계열이 존재하여 관능적 향미선호도가 부정적으로 나타났다. 본 연구에서 2,6-다이메틸피라진(py3), 트라이메틸피라진(py5)의 경우 전체적으로 모든 시료에서 높은 비중으로 분석이 되었고, 테트라메틸피라진(py8)의 경우 SPP와 SBP, TMP의 시료에서 가장 높은 비중을 차지하는 향기성분 중 하나로 확인이 되었는데, 이는 전통된장의 주요 향기성분으로 알려져 있어 식용곤충 페이스트 발효조미료의 경우 전통된장과 비슷한 향미 특성을 갖는 것으로 파악되었다. 이를 통해 장류 미생물을 이용하여 식용곤충을 된장 제조방식의 페이스트형 발효조미료를 제조할 경우 대두 된장 특유의 향미를 포함할 수 있지만, 원재료의 차이로 인해 각 시료간의 향미 특성 차이가 분명히 나타나는 것을 확인하였다. 또한, 각 시료의 전체적인 관능 선호도 특성에 향기성분의 상관성이 있는 것을 확인할 수 있었다. 이는 장류 미생물을 통해 다양한 휘발성 향미물질을 포함하는 식용곤충 페이스트형 발효조미료 제조 가능성을 확인 할 수 있었으며 원료와 제조법의 조합을 통해 더 많은 응용이 가능할 수 있을 것이다.

Keywords

References

  1. Afoakwa EO, Paterson A, Fowler M, Ryan A. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GColfactometry. Food Chem. 113: 208-215 (2009) https://doi.org/10.1016/j.foodchem.2008.07.088
  2. Aishima T. Correlating sensory attributes to gas chromatographymass spectrometry profiles and e-nose responses using partial least squares regression analysis. J. Chromatogr. A. 1054: 39-46 (2004) https://doi.org/10.1016/S0021-9673(04)01407-4
  3. Ashurst PR. Food flavorings. pp. 140. In. 2nd (ed). Springer Science & Business Media Chapman and Hall, UK. (1995)
  4. Bukkens SG. The nutritional value of edible insects. Ecol. Food Nutr. 36: 287-319 (1997) https://doi.org/10.1080/03670244.1997.9991521
  5. Burdock GA. Fenaroli's handbook of flavor ingredients. pp. 103. In. 3rd (ed). CRC press Boca Raton, FL. (2016)
  6. Calkins CR, Hodgen JM. A fresh look at meat flavor. Meat Sci. 77: 63-80 (2007) https://doi.org/10.1016/j.meatsci.2007.04.016
  7. Choi MK, Sohn KH, Jeon HJ. Changes in odor characteristics of doenjang with different preparing methods and ripening periods. J. Korean Soc. Food Cult. 12: 265-274 (1997)
  8. Chou CC, Hwan CH. Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented soya bean curd-sufu. J. Sci. Food Agr. 66: 393-398 (1994) https://doi.org/10.1002/jsfa.2740660318
  9. Chung HY. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agr. Food Chem. 48: 1803-1809 (2000) https://doi.org/10.1021/jf991272s
  10. Feng Y, Su G, Zhao H, Cai Y, Cui C, Sun WD, Zhao M. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem. 167: 220-228 (2015) https://doi.org/10.1016/j.foodchem.2014.06.057
  11. Fors S. Sensory properties of volatile Maillard reaction products and related compounds: A literature review. pp. 185-286. In. The maillard reaction in foods and nutrition (ed). ACS Publications Sweden (1983)
  12. Frauendorfer F, Schieberle P. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. J. Agr. Food Chem. 54: 5521-5529 (2006) https://doi.org/10.1021/jf060728k
  13. Frauendorfer F, Schieberle P. Changes in key aroma compounds of Criollo cocoa beans during roasting. J. Agr. Food Chem. 56: 10244-10251 (2008) https://doi.org/10.1021/jf802098f
  14. Fu X, Xu S, Wang Z. Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin. Food Res. Int. 42: 85-90 (2009) https://doi.org/10.1016/j.foodres.2008.09.004
  15. Hellman TM, Small FH. Characterization of the odor properties of 101 petrochemicals using sensory methods. J. Air Pollut. Control Assoc. 24: 979-982 (1974) https://doi.org/10.1080/00022470.1974.10470005
  16. Jang JK, Kim JK. Statistical analysis for the relationship between gas chromatographic profiles of Korean ordinary soybean paste flavor and sensory evaluation. Microbiol. Biotechnol. Lett. 12: 153-153 (1984)
  17. Jeong EJ, Cho WJ, Cha YJ. Volatile flavor compounds in Omandungi (Styela plicata)-Doenjang (Soybean paste) soups and stew by cooking. J. Life Science. 18: 1570-1577 (2008) https://doi.org/10.5352/JLS.2008.18.11.1570
  18. Jeong EJ, Jeon SY, Baek JH, Cha YJ. Volatile flavor compounds in commercial vinegar beverages derived from fruits. J. Life Sci. 21: 292-299 (2011) https://doi.org/10.5352/JLS.2011.21.2.292
  19. Ji WD, Lee EJ, Kim JK. Volatile flavor components of soybean pastes manufactured with traditional meju and improved meju. Appl. Biol. Chem. 35: 248-253 (1992)
  20. Jordan MJ, Margaria CA, Shaw PE, Goodner KL. Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agr. Food Chem. 50: 5386-5390 (2002) https://doi.org/10.1021/jf020297f
  21. Kafkas E, Kafkas S, Koch-Dean M, Schwab W, Larkov O, Lavid N, Bar E, Ravid U, Lewinsohn E. Comparison of methodologies for the identification of aroma compounds in strawberry. Turk. J. Agric. For. 29: 383-390 (2005)
  22. Kim HG, Hong JH, Song CK, Shin HW, Kim KO. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). J. Food Sci. 75: S375-S383 (2010) https://doi.org/10.1111/j.1750-3841.2010.01771.x
  23. Kim GE, Kim MH, Choi BD, Kim TS, Lee JH. Flavor compounds of domestic meju and doenjang. J. Korean Soc. Food Sci. Nutr. 21: 557-565 (1992)
  24. Kim MJ, Rhee HS. Studies on the changes of taste compounds during soy paste fermentation. Korean J. Soc. Food Sci. 6: 1-8 (1990)
  25. Kim JK, Seo JS, Chang HG, Lee SJ. Characteristic flavors of Korean soybean paste. J. Microbiol. Biotechnol. 3: 277-284 (1993)
  26. Ko YJ, Son YH, Kim EJ, Seol HG, Lee GR, Kim DH, Ryu CH. Quality properties of commercial Chungkukjang in Korea. J. Agric. Life Sci. 46: 1-11 (2012)
  27. Krishnamurthy RG, Smouse TH, Mookherjee BD, Reddy BR, Chang SS. Identification of 2-pentyl furan in fats and oils and its relationship to the reversion flavor of soybean oil. J. Food Sci. 32: 372-374 (1967) https://doi.org/10.1111/j.1365-2621.1967.tb09687.x
  28. Lee SJ, Ahn BM. Thermal changes of aroma components in soybean pastes (doenjang). Korean J. Food Sci. Technol. 40: 271-276 (2008)
  29. Lee SJ, Ahn BM. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation. Food Chem. 114: 600-609 (2009) https://doi.org/10.1016/j.foodchem.2008.09.091
  30. Lee JE, Kang SH, Kim HR, Lim SI. Volatile compounds analysis of certified traditional Doenjang. J. Korean Soc. Food Sci. Nutr. 44: 944-950 (2015) https://doi.org/10.3746/jkfn.2015.44.6.944
  31. Lee HD, Lee CH, Lee GG. Changes in sensory characteristics during salt aging of Doenjang (fermented soybean paste) made by different starters. Food Eng. Progress. 7: 13-19 (2003)
  32. Liardon R, Ledermann S. Volatile components of fermented soya hydrolysate. Eur. Food Res. Technol. 170: 208-213 (1980)
  33. Looy H, Dunkel FV, Wood JR. How then shall we eat? Insect-eating attitudes and sustainable foodways. Agr. Hum. Values. 31: 131- 141 (2014) https://doi.org/10.1007/s10460-013-9450-x
  34. Martens M, Bredie W, Martens H. Sensory profiling data studied by partial least squares regression. Food Qual. Prefer. 11: 147-149 (2000) https://doi.org/10.1016/S0950-3293(99)00068-3
  35. Matsui T, Guth H, Grosch W. A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatographyolfactometry of headspace samples (GCOH). Eur. J. Lipid Sci. Tech. 100: 51-56 (1998)
  36. Melton S. Effect of forage feeding on beef flavor. Food Technol. 37: 239-248 (1983)
  37. Moio L, Addeo F. Grana Padano cheese aroma. J. Dairy Res. 65: 317-333 (1998) https://doi.org/10.1017/S0022029997002768
  38. Oonincx DG, de Boer IJ. Environmental impact of the production of mealworms as a protein source for humans-a life cycle assessment. PloS one. 7: e51145 (2012) https://doi.org/10.1371/journal.pone.0051145
  39. Park JS, Lee MY, Kim JS, Lee TS. Compositions of nitrogen compound and amino acid in soybean paste (Doenjang) prepared with different microbial sources. Korean J. Food Sci. Technol. 26: 609-615 (1994a)
  40. Park JS, Lee MY, Kim KS, Lee TS. Volatile flavor components of soybean paste (doenjang) prepared from different types of strains. Korean J. Food Sci. Technol. 26: 255-260 (1994b)
  41. Park JS, Song SH, Choi JB, Kim YS, Kwon SH, Park YS. Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture. Food Sci. Biotechnol. 23: 1577-1585 (2014) https://doi.org/10.1007/s10068-014-0214-1
  42. Pause BM, Raack N, Sojka B, Göder R, Aldenhoff JB, Ferstl R. Convergent and divergent effects of odors and emotions in depression. Psychophysiology. 40: 209-225 (2003) https://doi.org/10.1111/1469-8986.00023
  43. Peinado RA, Moreno J, Bueno JE, Moreno JA, Mauricio JC. Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem. 84: 585-590 (2004) https://doi.org/10.1016/S0308-8146(03)00282-6
  44. Premalatha M, Abbasi T, Abbasi T, Abbasi SA. Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects. Renew. Sust. Energ. Rev. 15: 4357-4360 (2011) https://doi.org/10.1016/j.rser.2011.07.115
  45. Qian M, Reineccius G. Identification of aroma compounds in Parmigiano- Reggiano cheese by gas chromatography/olfactometry. J. Dairy Sci. 85: 1362-1369 (2002) https://doi.org/10.3168/jds.S0022-0302(02)74202-1
  46. Rettinger K, Burschka C, Scheeben P, Fuchs H, Mosandl A. Chiral 2-alkylbranched acids, esters and alcohols. Preparation and stereospecific flavour evaluation. Tetrahedron-Asymmetr. 2: 965-968 (1991) https://doi.org/10.1016/S0957-4166(00)86137-6
  47. Ruth JH. Odor thresholds and irritation levels of several chemical substances: a review. Am. Ind. Hyg. Assoc. J. 47: A-142-A-151 (1986)
  48. Shahidi F, Zhong Y. Antioxidants: regulatory status. pp. 491-521. In: Bailey's industrial oil and fat products. F. Shagidi (ed) John Wiley and Sons Inc., New Jersey (2005)
  49. Song JY, Ahn CW, Kim JK. Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste. Microbiol. Biotechnol. Lett. 12: 147-147 (1984)
  50. Sugawara E, Ito T, Odagiri S, Kubota K, Kobayashi A. Comparison of compositions of odor components of natto and cooked soybeans. Agr. Biol. Chem. Tokyo. 49: 311-317 (1985)
  51. Tamura H, Maeyama K, Yoshida E, Kori M. Aroma character of coriander (Coriandrum sativum L.) leaves: limited odor unit method and sensory perception in preference. pp. 66-73. In: Nutrition, Functional and Sensory Properties of Foods. T. Ho, C. Mussinan, F. Shahidi, E.T. Shahidi, & E. T. Contis (ed). Royal Society of Chemistry UK (2013)
  52. Yajima I, Yanai T, Nakamura M, Sakakibara H, Uchida H, Hayashi K. Volatile flavor compounds of boiled buckwheat flour. Agr. Biol. Chem. Tokyo. 47: 729-738 (1983)
  53. Yang SH, Son DH, Ji WD. The flavor of doenjangs (fermented soybean pastes) manufactured with bacillus species which had been isolated from traditional korean soybean paste. Daegu College of Technology. 9: 123-133 (1995)
  54. Yoon DI. A study on the Asian fermented soybean sauce culture. Asian Comp. Folk. 34: 155-215 (2007)
  55. Zea L, Moyano L, Moreno J, Cortes B, Medina M. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing. Food Chem. 75: 79-84 (2001) https://doi.org/10.1016/S0308-8146(01)00190-X
  56. Zeng Z, Zhang H, Zhang T, Tamogami S, Chen JY. Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spectrometry with modified headspace solid-phase microextraction method. J. Food Compos. Anal. 22: 347-353 (2009) https://doi.org/10.1016/j.jfca.2008.11.020
  57. Zhao J, Dai X, Liu X, Zhang H, Tang J, Chen W. Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-olfactometry analysis. Food Control. 22: 1008-1013 (2011) https://doi.org/10.1016/j.foodcont.2010.11.023
  58. Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z. Comparison of aroma-active volatiles in oolong tea infusions using GC-olfactometry, GC-FPD, and GC-MS. J. Agr. Food Chem. 63: 7499-7510 (2015) https://doi.org/10.1021/acs.jafc.5b02358