Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fractionated Volatile Flavor Components of Soybean Paste by Dynamic Headspace Method

Dynamic Headspace법에 의한 분획별 된장의 향기 성분

  • 주광지 (계명대학교 식품영양학과) ;
  • 신묘란 (계명대학교 식품영양학과)
  • Published : 1999.04.01
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Abstract

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

Keywords

References

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