Identification and improvement of volatile profiles of Allomyrina dichotoma larvae by fermentation with lactic acid bacteria
DC Field | Value | Language |
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dc.contributor.author | Lee, Ha Eun | - |
dc.contributor.author | Kim, Jungyeon | - |
dc.contributor.author | Kim, Yeojin | - |
dc.contributor.author | Bang, Won Yeong | - |
dc.contributor.author | Yang, Jungwoo | - |
dc.contributor.author | Lee, Sung-Joon | - |
dc.contributor.author | Jung, Young Hoon | - |
dc.date.accessioned | 2022-02-17T17:40:19Z | - |
dc.date.available | 2022-02-17T17:40:19Z | - |
dc.date.created | 2022-02-09 | - |
dc.date.issued | 2021-10 | - |
dc.identifier.issn | 2212-4292 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/136125 | - |
dc.description.abstract | The larva of Allomyrina dichotoma is an edible insect that is widely consumed in Asia. A. dichotoma larvae are reported to be beneficial to human health. They have a high nutritional value, so consumer demand is increasing. However, A. dichotoma larvae have a unique off-flavor that adversely affects consumer preference. In this study, HS-SPME/GC-MS was used to identify the unique volatile profiles and potential off-flavor volatiles in A. dichotoma larvae. Also, fermentation process of A. dichotoma larvae with various lactic acid bacteria was applied to improve their safety and overall flavor. As a result, a total of 36 volatiles were identified from A. dichotoma larvae. Lactic acid fermentation showed a decrease in indole, pyrazines, 1-octen-3-ol, and 3-octanol and an increase of propanol, ethanol, and acetone. These changes in volatiles may improve overall flavor of the larvae by reducing a fecal, roasted, earthy, mushroom, and animal odors and by enhancing sweet or bitter flavors. The volatile profiles of A. dichotoma larvae provide useful information for further studies focusing on reducing their off-flavor. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.subject | NUTRITIONAL COMPOSITION | - |
dc.subject | FLAVOR COMPOUNDS | - |
dc.subject | EDIBLE INSECTS | - |
dc.subject | INHIBITION | - |
dc.subject | SAFETY | - |
dc.subject | FOODS | - |
dc.title | Identification and improvement of volatile profiles of Allomyrina dichotoma larvae by fermentation with lactic acid bacteria | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Sung-Joon | - |
dc.identifier.doi | 10.1016/j.fbio.2021.101257 | - |
dc.identifier.scopusid | 2-s2.0-85111217588 | - |
dc.identifier.wosid | 000701894900003 | - |
dc.identifier.bibliographicCitation | FOOD BIOSCIENCE, v.43 | - |
dc.relation.isPartOf | FOOD BIOSCIENCE | - |
dc.citation.title | FOOD BIOSCIENCE | - |
dc.citation.volume | 43 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | EDIBLE INSECTS | - |
dc.subject.keywordPlus | FLAVOR COMPOUNDS | - |
dc.subject.keywordPlus | FOODS | - |
dc.subject.keywordPlus | INHIBITION | - |
dc.subject.keywordPlus | NUTRITIONAL COMPOSITION | - |
dc.subject.keywordPlus | SAFETY | - |
dc.subject.keywordAuthor | Allomyrina dichotoma | - |
dc.subject.keywordAuthor | Edible insects | - |
dc.subject.keywordAuthor | Fermentation | - |
dc.subject.keywordAuthor | Lactic acid bacteria | - |
dc.subject.keywordAuthor | Off-flavor control | - |
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