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Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds

Title
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds
Authors
Jo Y.-J.Cho I.H.Song C.K.Shin H.W.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopusscopus
Issue Date
2011
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
Journal of Food Science vol. 76, no. 3, pp. C368 - C379
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile ofDoenjang(one of Korean fermented soybean pastes) efficiently. Quantitatively, major volatiles ofDoenjangisolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), ethyl 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, ethyl benzoate, ethyl linoleate, ethyl acetate, ethyl butanoate, tetramethylpyrazine, and ethyl 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component analysis to gas chromatography-mass spectrometry datasets allowedDoenjangsamples that had been prepared using different traditional and commercial methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and commercialDoenjangsamples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, ethyl 4-methylpentanoate and diethyl succinate), maltol, dimethyl disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol. © 2011 Institute of Food Technologists®.
DOI
10.1111/j.1750-3841.2011.02068.x
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
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