Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from commercial shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatography/mass...

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Main Authors: Suttida Wittanalai, Nuansri Rakariyatham, Richard L. Deming
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-496352018-09-04T04:13:44Z Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment Suttida Wittanalai Nuansri Rakariyatham Richard L. Deming Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Immunology and Microbiology Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from commercial shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatography/mass spectrometry and compared to three samples of commercial vegetarian kapi (J1- J3) and commercial shrimp pastes (K1-K3). 124 volatile compounds consisting of aldehydes, alcohols, ketones, acids and esters, N-containing compounds, aromatic compounds, S-containing compounds, miscellaneous, indoles and hydrocarbons were identified. Principle component analysis and cluster analysis separated the volatile profile of the fermented samples into four groups. Vegetarian soybean kapi, S1, S4 and S5 produced from Bacillus subtilis IS4, TISTR10 and TISTR1, respectively, were classified into the following groups containing commercial kapi (J1, J2, K2 and K3), that had a predominance of indole, S-containing and N-containing compounds. Sensory evaluation of S1 showed a strong kapi odor with higher scores among the vegetarian soybean kapi and there were no significant differences in evaluation scores between S1 and commercial vegetarian kapi J1-J3. These data demonstrate that B. subtilis IS4 can be employed as a starter culture to produce an acceptable vegetarian soybean kapi substitute for shrimp paste kapi. © 2011 Academic Journals. 2018-09-04T04:04:46Z 2018-09-04T04:04:46Z 2011-01-31 Journal 16845315 2-s2.0-79551692018 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79551692018&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
spellingShingle Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Suttida Wittanalai
Nuansri Rakariyatham
Richard L. Deming
Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
description Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from commercial shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatography/mass spectrometry and compared to three samples of commercial vegetarian kapi (J1- J3) and commercial shrimp pastes (K1-K3). 124 volatile compounds consisting of aldehydes, alcohols, ketones, acids and esters, N-containing compounds, aromatic compounds, S-containing compounds, miscellaneous, indoles and hydrocarbons were identified. Principle component analysis and cluster analysis separated the volatile profile of the fermented samples into four groups. Vegetarian soybean kapi, S1, S4 and S5 produced from Bacillus subtilis IS4, TISTR10 and TISTR1, respectively, were classified into the following groups containing commercial kapi (J1, J2, K2 and K3), that had a predominance of indole, S-containing and N-containing compounds. Sensory evaluation of S1 showed a strong kapi odor with higher scores among the vegetarian soybean kapi and there were no significant differences in evaluation scores between S1 and commercial vegetarian kapi J1-J3. These data demonstrate that B. subtilis IS4 can be employed as a starter culture to produce an acceptable vegetarian soybean kapi substitute for shrimp paste kapi. © 2011 Academic Journals.
format Journal
author Suttida Wittanalai
Nuansri Rakariyatham
Richard L. Deming
author_facet Suttida Wittanalai
Nuansri Rakariyatham
Richard L. Deming
author_sort Suttida Wittanalai
title Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
title_short Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
title_full Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
title_fullStr Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
title_full_unstemmed Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
title_sort volatile compounds of vegetarian soybean kapi, a fermented thai food condiment
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79551692018&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
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