Effect of static-state fermentation on volatile composition in rapeseed meal

Area of Science:

• Agricultural Science
• Food Chemistry
• Microbiology

Background:

• Fermented rapeseed meal is a potential protein alternative in animal feed.
• Volatile compound profiles during rapeseed meal fermentation remain largely uncharacterized.

Purpose of the Study:

• To investigate the impact of static-state fermentation on the volatile compounds and aroma of rapeseed meal.
• To identify key volatile compounds and their changes during different fermentation stages.

Main Methods:

• Utilized an electronic nose system for aroma analysis.
• Employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for volatile compound identification and quantification.

Main Results:

• Raw rapeseed meal volatiles (hydrocarbons, aldehydes) decreased.
• Microbial metabolism led to a significant increase in volatile compounds, notably pyrazines.
• Key compounds after 5 days fermentation included tetramethylpyrazine, butanoic acid, and trimethylamine.

Conclusions:

• Fermentation substantially modifies the volatile composition and content of rapeseed meal.
• Findings offer data for optimizing fermentation periods and understanding flavor development in fermented rapeseed meal.