Abstract
Konjac glucomannan (KGM) is one of the non-digestible dietary polysaccharides. Hydration of KGM at elevated temperature in the presence of calcium hydroxide affects the aggregation of KGM, making a konjac glucomannan gel formation that has a fish-like off odor. Trimethylamine (TMA) in konjac glucomannan gel has been investigated by solid-phase microextraction and analyzed by GC–MS. A fish-like off odor generated in the process of gelation has been remarkably reduced by treatment of the gel formation with fermented vinegar in which acetic acid concentration-treated group was over 1% (v/v), soaking time, for 10 min. Together with the instrumental analysis, a fish-like off odor generated from the same treatment was also analyzed by sensory evaluation. Acetic acid treatment at a concentration of over 1% (v/v) resulted in significant decrease in the fish-like off odor (p < 0.05) supporting the action mechanism of acetic acid as a proton donor for the reaction with TMA. Correlation between TMA content by GC–MS analysis and fish-like off odor by sensory evaluation was statistically significant by ANOVA, Duncan’s multiple range test, operated by SPSS program (R 2 = 0.9848, p < 0.05).
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