Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Volatile Flavor Compounds in Omandungi (Styela plicata)-Doenjang (Soybean paste) Soups and stew by Cooking

가열조리한 오만둥이된장찌개의 휘발성 향기성분

  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Center for Food & Drug Analysis, Busan Regional Korea Food and Drug Administration) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 정은정 (창원대학교 식품영양학과) ;
  • 조우진 (부산지방식품의약품안전청) ;
  • 차용준 (창원대학교 식품영양학과)
  • Published : 2008.11.30
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Abstract

For useful basic data in developing of Omandungi (Styela plicata) processed products, volatile flavor compounds were analyzed to identify the key reaction flavor compounds induced through heat treatment ($100^{\circ}C$, 10 min) in Omandungi -Doenjang (soybean paste) soups and stew. A total of 128 flavor compounds were identified and composed mainly of esters (16), aromatic compounds (14), N-containing compounds (11), alcohols (34), terpenes (5), carbonyl compounds (23), furans (4), hydrocarbons (13), acids (5) and miscellaneous compounds (3). Three groups including aromatic compounds, alcohols and acids were detected in high amounts in Doenjang. However, the levels of C4-C6 series acids (i.e., pentanoic acid having off-flavor) decreased by cooking ($100^{\circ}C$, 10 min), whereas that of furans (i.e., furfural) as heat induced compounds increased 2 times. Alcohols were detected the major group in Omandungi and followed by hydrocarbons and aromatic compounds in that order. In particular, 3 compounds including decenol, 2,6-dimethylheptanol and octanol were the major alcohols of Omandungi. By cooking, the compounds known heat-induced compound, 2-acetyl-2-thiazoline and benzothiazole, were newly formed in Omandungi-Doenjang stew. The alcohols (i.e., decenol, 2,6-dimethylheptanol), hydrocarbons and aromatic compounds derived from Omandungi were supposed to enhance a seafood-like flavor in Omandungi-Doenjang stew.

오만둥이된장찌개의 가열조리에 따른 열유도반응물질을 규명하여 오만둥이를 이용한 가공기술의 기초자료를 제공하고자 향기성분을 분석하였다. 총 128종의 휘발성 향기성분은 에스테르류(16종), 방향족화합물류(14종), 함질소화합물류(11종), 알콜류(34종), 테르펜류(5종), 카르보닐화합물류(23종), 퓨란류(4종), 탄화수소류(13종), 산류(5종) 및 기타화합물류(3종)로 구성되어 있었다. 된장의 향기성분은 방향족화합물, 알콜류 및 산류의 순으로 많았고, 가열 반응 후 pentanoic acid (불쾌취)는 감소하였으며 열유도 화합물인 furfural을 주로 한 퓨란류가 약 2배로 증가하였다. 오만둥이의 향기성분은 decenol, 2,6-dimethylheptanol 및 octanol이 주된 성분인 알콜류, 탄화수소류 및 방향족화합물 순으로 많았다. 가열 반응 후에는 pentanol의 함량이 증가하였고, 함질소아미노산과 카르보닐화합물의 열유도화합물인 2-acetyl-2-thiazoline 및 benzothiazole과 같은 함황고리화합물이 생성되었다. 오만둥이 된장국에서는 오만둥이에서 유리되는 decenol 및 2,6-dimethylheptanol을 주로한 알콜류, 방향족화합물, 탄화수소류 및 된장가열 후 생성된 benzeneacetaldehyde가 주된 카르보닐 화합물이 많았다. 즉 오만둥이 된장국은 독특한 오만둥이향을 함유한 동시에 된장의 구수한 향미를 보유함을 알 수 있었다

Keywords

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