Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparison of Volatile Components in $\hat{O}yuk-jang$ and Commercial Sauce

어육장과 시판 소스의 휘발성 향기 성분 비교

  • Lim, Chae-Lan (Department of Food Science and Technology, Seoul Women’s University) ;
  • Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • You, Min-Jung (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women’s University)
  • 임채란 (서울여자대학교식품공학과) ;
  • 이종미 (이화여자대학교식품영양학과) ;
  • 김지원 (이화여자대학교식품영양학과) ;
  • 유민정 (이화여자대학교식품영양학과) ;
  • 김영석 (이화여자대학교식품공학과) ;
  • 노봉수 (서울여자대학교식품공학과)
  • Published : 2007.09.30
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Abstract

Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.

어육장과 시중 판매되는 소스의 휘발성 향기 성분들을 GC-SAW 전자코를 이용하여 분석하였다. 어육장은 담그고 1년 동안 발효${\cdot}$숙성 하면서 2개월 간격으로 액체부분만 취해서 분석하였고 숙성 1년이 지난 후에는 가열을 하였다. 소스는 주 원료가 다른 6종을 구입하여 시료로 이용하였다. 발효${\cdot}$숙성이 진행됨에 따라 어육장의 휘발성 향기 성분은 감소하였으며 숙성 후 가열 처리 한 결과 초기 머무름 시간에서 새로운 peak가 여러 개 생성 또는 증가함을 보였다. 쇠고기 추출물, 가쓰오부시, 멸치액젓이 주원료인 소스는 전자코 분석 결과 주 원료에 따라 peak의 분포와 면적의 크기가 서로 다른 패턴을 보였으며, 이는 어육장의 최종 시료와도 달랐다. 어육장과 소스의 향기 성분을 머무름 시간에 따라 주성분 분석을 하여 원료에 따른 향기 패턴에 차이가 있음을 나타내었으며 어육장은 제조 시 사용된 재료로 인하여 쇠고기와 멸치액젓이 주 원료인 소스 사이에 제 1주성분값이 나타났다. 이는 식품의 복잡하고 미묘한 향만을 객관적으로 관찰 한 것으로 향후 맛의 차이에 대한 연구도 병행되어야 할 듯 하다.

Keywords

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