Profile of volatile organic compounds (VOCs) produced by selected Lactobacillus strains in buckwheat substrates

The determination of volatile organic compounds (VOCs) in buckwheat flour fermented for 24 h by different Lactobacillus strains was the topic of this study. The head-space microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was implemented to qualify and quantified the VOCs. Thereby, samples fermented by L. rhamnosus GG showed the highest number of detected VOCs. Aldehydes were noticed to be the largest class of chemicals determined in fermented buckwheat flour. Then a significant number of ketones and alcohols was also determined. The content of identified VOCs was observed to be strain-and time-dependent. What is more, hexanal and acetic acid were the most abundant compounds in all samples. According to this study, it can be concluded that the usage of 4-12 h of lactic acid fermentation allows for the formation of a significant portfolio of volatile molecules, and therefore their relatively high content can increase the potential aroma attractiveness of buckwheat-based products.

Automated summary

This study focused on the determination of volatile organic compounds (VOCs) in buckwheat flour fermented for 24 h by different Lactobacillus strains. The VOCs were qualified and quantified using head-space microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The results showed that samples fermented by L. rhamnosus GG had the highest number of detected VOCs. Aldehydes were the main class of chemicals detected in fermented buckwheat flour, followed by ketones and alcohols. The content of identified VOCs varied with the strain and fermentation time. Hexanal and acetic acid were the most abundant compounds in all samples. This study concluded that 4-12 hours of lactic acid fermentation can result in a significant portfolio of volatile molecules, which can enhance the potential aroma attractiveness of buckwheat-based products.