Combined metabolomic and flavoromic technique to follow fermentation process of sweet fermented rice

Name: Yutthachai Ruangchaisirawet.

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2023

LCSH: Kasetsart University. Department of Food Science and Technology -- Theses

LCSH: Rice products

LCSH: Fermented foods

LCSH: Desserts

LCSH: Sweet fermented rice

Classification :.LCCS: TP435.R3

Abstract: Khao-Mak is a traditional dessert from Thailand known for its unique flavor. It is made from glutinous rice that has been cooked and fermented with a starter culture called Look-Pang, which contains yeast, molds, lactic acid bacteria, and herbs. However, there is limited information about the optimal time for fermentation and the changes in flavor compounds and metabolomics during the fermentation process. Therefore, this investigation aimed to optimize the best fermentation time and identify biomarkers by examining the physico-chemical properties, metabolites, and flavor profiles of Khao-Mak during fermentation. The study used white glutinous rice (Khiaw Ngoo (W)), pigmented rice (Kam Doi (KD), Leum Pua (LP)), and germinated pigmented rice (Kam Doi (KDG), Leum Pua (LPG)) for traditional fermentation over three days. Results showed that the total soluble solid (TSS) increased from 2.00 to 35.50 ᵒBrix during fermentation, while the pH decreased from 6.34 to 3.52. Reducing sugar levels increased on the first day and then decreased continuously until the end of fermentation, and the %alcohol concentration varied between 0.31 and 0.38%. The highest total anthocyanin content (TAC), total phenolic content (TPC), %DPPH and %ABTS radical scavenging of 42.38 mg/100g, 395.40 mgGAE/g, 74.43% and 89.91%, respectively, were found in Leum Phua at the end of fermentation. In addition, metabolomics and flavoromics analysis identified 37 and 48 compounds, respectively, that were produced during the fermentation process. These metabolites and flavor compounds were used to differentiate all samples using principal component analysis (PCA) and Agglomerative hierarchical clustering analysis (AHC), resulting in five groups: W, KD, KDG, LP, and LPG. Khao-Mak exhibited strong alcohol, wine-like, whiskey-like, solvent-like, sweet, and fruity flavors. The heat plot metabolites and flavoromics showed that lactic acid, 3-methyl-1-butanol, 2-methyl-1-propanol, and 1-propanol were biomarkers for fermentation. This study's findings provide critical information that can be used in the future to enhance the quality of fermented beverages by determining the dynamic changes that occur during Khao-Mak fermentation. The combination of metabolomics and flavoromics techniques represents a powerful alternative tool for this purpose.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Kriskamol Na Jom

Role: Thesis Advisor

Created: 2023

Modified: 2025-06-23

Issued: 2025-06-23

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2566/yuttachai-rua-all.pdf

CallNumber: TP435.R3.Y88

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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