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Volatile compounds in fermented and acid-hydrolyzed soy sauces
- Volatile compounds in fermented and acid-hydrolyzed soy sauces
- Lee S.M.; Seo B.C.; Kim Y.-S.
- Ewha Authors
- SCOPUS Author ID
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- Journal Title
- Journal of Food Science
- Journal of Food Science vol. 71, no. 3, pp. C146 - C156
- SCI; SCIE; SCOPUS
- Document Type
- Volatile compounds in fermented and acid-hydrolyzed soy sauces were isolated and analyzed using solvent extraction and solid-phase microextraction. Quantitatively, alcohols and esters were dominant in the volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol, benzeneethanol, benzoic acid, butyric acid, 2-ethyl-4-hydroxy-5-methyl-3(2H) furanone, and 2-methylbutanal, whereas acetic acid, 2-methoxyphenol, formic acid, benzoic acid, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, butyric acid, 2,6-dimethoxyphenol, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-acetyl-5-methylfuran, 2,5-dimethyl-3-ethylpyrazine, and 2-methylbutanal constituted the major odor-active compounds of acid-hydrolyzed soy sauce. © 2006 Institute of Food Technologists.
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