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dc.contributor.author김영석-
dc.contributor.author양승옥-
dc.date.accessioned2016-08-27T04:08:11Z-
dc.date.available2016-08-27T04:08:11Z-
dc.date.issued2015-
dc.identifier.issn0021-8561-
dc.identifier.issn1520-5118-
dc.identifier.otherOAK-14595-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/217024-
dc.description.abstractThe volatile components of rice-koji doenjang produced in association with various Aspergillus species (A. oryzae, A. sojae, and A. kawachii) during 8 weeks of fermentation were compared using gas chromatographymass spectrometry analysis and multivariate statistical analysis. In addition, the activities of diverse enzymes (alpha-amylase, protease, lipase, and esterase) were determined to investigate their effects on the formation of volatile compounds. Regardless of the fungi types, carbonyls including 4-methylheptan-2-one, heptan-2-one, (E)-hept-2-enal, and hexanal were found to contribute mainly to early phase fermentation, whereas the contents of ethyl esters of long-chained fatty acids were considerably enhanced in the latter stage of fermentation. With the exception of a-amylase, the activities of the studied enzymes generally increased as fermentation proceeded, and there were significant differences in enzymes activities between the species of fungi. The lipase activity was strongly correlated with the formation of long-chain fatty acid esters, which could be related to the distinctive organoleptic properties of rice-koji doenjang.-
dc.languageEnglish-
dc.publisherAMER CHEMICAL SOC-
dc.subjectrice-koji doenjang-
dc.subjectAspergillus species-
dc.subjectvolatile components-
dc.subjectmetabolomics-
dc.subjectenzymatic activities-
dc.titleEffects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)-
dc.typeArticle-
dc.relation.issue5-
dc.relation.volume63-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage1401-
dc.relation.lastpage1418-
dc.relation.journaltitleJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY-
dc.identifier.doi10.1021/jf5056002-
dc.identifier.wosidWOS:000349576800011-
dc.author.googleKum, Sun-Joo-
dc.author.googleYang, Seung-Ok-
dc.author.googleLee, Sang Mi-
dc.author.googleChang, Pahn-Shick-
dc.author.googleChoi, Yong Ho-
dc.author.googleLee, Jae Jung-
dc.author.googleHurh, Byung Serk-
dc.author.googleKim, Young-Suk-
dc.contributor.scopusid김영석(56155360400)-
dc.contributor.scopusid양승옥(56540153600)-
dc.date.modifydate20180104081001-
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엘텍공과대학 > 식품공학전공 > Journal papers
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