Effect of static‐state fermentation on volatile composition in rapeseed meal. (28th January 2020)

• Record Type: Journal Article
• Authors: Hao, Yining; Wang, Zhigao; Zou, Yucheng; He, Rong; Ju, Xingrong; Yuan, Jian
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 5(2020)
• Page Start: 2145
• Page End: 2152
• Publication Date: 2020-01-28
• Subjects: fermentation -- rapeseed meal -- volatile components -- Tetramethylpyrazine; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10238
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static‐state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid‐phase microextraction‐gas chromatography–mass spectrometry. RESULTS: The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2‐methylbutanoic acid, trimethylamine, 2, 3, 5‐trimethyl‐6‐ethylpyrazine, and 2, 3, 5‐trimethylpyrazine. CONCLUSION: The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry