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Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)

Title
Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)
Authors
Park M.K.Choi H.-K.Kwon D.-Y.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2007
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 105, no. 3, pp. 1276 - 1280
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Volatile organic acids in freeze-dried Cheonggukjang were quantified using a stable-isotope dilution assay (SIDA) according to the fermentation period. Five organic acids, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, and 3-methylbutanoic acid, were identified using solid-phase microextraction (SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS). The contents of volatile organic acids in Cheonggukjang were highly dependent on the fermentation period and they increased during fermentation. Moreover, the branched-chained organic acids (namely 2-methylpropanoic acid and 3-methylbutanoic acid) were formed earlier and were present at much higher contents than the corresponding straight-chained organic acids during Cheonggukjang fermentation. © 2007 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodchem.2007.03.012
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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