Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus -fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry

Tartary buckwheat was hydrolyzed with alpha-amylase, pullulanase, alpha-amylase , pullulanase double enzymes and fermented by Monascus. The fermentation products were named as enzymolysis-Monascus-fermented tartary buckwheat (EMFTB). The composition and content of volatile flavor compounds in EMFTB were investigated. The results showed that alpha-amylase and pullulanase hydrolysis reduced starch content and raised protein, fla-vonoids, Monacolin K and Monascus pigments content of EMFTB. Meanwhile, double enzyme hydrolysis significantly changed the principal components of volatile substances and affected the varieties and content of volatile organic substances in EMFTB using electronic nose and headspace gas chromatography-ion mobility chromatography (HS-GC-IMS). The volatile organic substances and main aroma components increased signifi-cantly in EMFTB, including 2-heptanone, 3-methyl-1-butanol, butan-1-ol, 2-methyl-1-propanol and other sub-stances. These results indicate that the amylase hydrolysis plays an important role in improving the flavor quality of EMFTB.

Automated summary

Tartary buckwheat was hydrolyzed with alpha-amylase, pullulanase, alpha-amylase, pullulanase double enzymes, and fermented by Monascus. The composition and content of volatile flavor compounds in the fermentation products were investigated. The results showed significant changes in the volatile substances and increased aroma components in the enzymolysis-Monascus-fermented tartary buckwheat.