Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Headspace-Solid Phase Microextraction (HS-SPME) Analysis of Korean Fermented Soybean Pastes

  • Lee, Seung-Joo (Department of Food Service Management, Sejong University)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

Keywords

References

  1. Leejeerajumnean A, Duckham SC, Owens JD, Ames JM. Volatile compounds in Bacillus-fermented soybeans. J. Sci. Food Agr. 81: 525-529 (2001) https://doi.org/10.1002/jsfa.843
  2. Steinkraus KH. African alkaline fermented foods and their relation to similar foods in other parts of the world. pp. 87-92. In: Traditional African Foods - Quality and Nutrition. Westby A, Reilley PJA (eds). International Foundation for Science, Stockholm, Sweden (1991)
  3. Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, Kim KS, Lee J. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agr. Food Chem. 49: 3004-3009 (2001) https://doi.org/10.1021/jf001135r
  4. Yu R, Park SA, Chung DK, Nam HS, Shin ZI. Effect of soybean hydrolysate on hypertension in spontaneously hypertensive rats. J. Korean Soc. Food Sci. Nutr. 25: 1031-1036 (1996)
  5. Park HK, Gil B, Park JK. Characteristic flavor compounds of commercial soybean paste. Food Sci. Biotechnol. 12: 607-377 (2003)
  6. Park JS, Lee MY, Kim KS, Lee TS. Volatile flavor components of soybean paste (doenjang) prepared from different types of strains. Korean J. Food Sci. Technol. 26: 255-260 (1994)
  7. Ji WD, Yang SH, Choi MR, Kim JK. Volatile components of Korean soybean paste produced by Bacillus subtilis PM3. J. Microbiol. Biotechn. 5: 143-148 (1995)
  8. Seo JS, Chang HG, Ji WD, Lee EJ, Choi MR, Kim HJ, Kim JK. Aroma components of traditional Korean soy sauce and soybean paste fermented with the same meju. J. Microbiol. Biotechn. 6: 275-285 (1996)
  9. Shin MR, Joo KJ. Fractionated volatile flavor components of soybean paste by dynamic headspace method. J. Korean Soc. Food Sci. Nutr. 28: 305-311 (1999)
  10. Choi MK, Sohn KH, Jeon HJ. Changes in odor characteristics of doenjang with different preparing methods and ripening periods. Korean J. Diet. Culture 12: 265-274 (1997)
  11. Ku KL, Chen TP, Chiou RY. Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GC-MS characterization of the extracted flavors. J. Agr. Food Chem. 48: 3507-3511 (2000) https://doi.org/10.1021/jf9910483
  12. Steffen A, Pawliszyn J. Analysis of flavor volatiles using headspace solid-phase microextraction. J. Agr. Food Chem. 44: 2187-2193 (1996) https://doi.org/10.1021/jf950727k
  13. Kovats E. Gas chromatographic characterization of organic substances in the retention index system. Adv. Chromatogr. 1: 229-247 (1965)
  14. Chung HY. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agr. Food Chem. 48: 1803-1809 (2000) https://doi.org/10.1021/jf991272s
  15. Joo KJ. Flavor components generated from thermally processed soybean paste (doenjang and soondoenjang) soups and characteristics of sensory evaluation. Korean J. Food Sci. Technol. 36: 202-210 (2004)
  16. Chou CC, Hwan CH. Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curdssufu. J. Sci. Food Agr. 66: 393-398 (1994) https://doi.org/10.1002/jsfa.2740660318
  17. Chung HY, Fung PK, Kim JS. Aroma impact components in commercial plain sufu. J. Agr. Food Chem. 53: 1684-1691 (2005) https://doi.org/10.1021/jf048617d
  18. Fors S. Sensory properties of volatile Maillard reaction products and related compounds: A literature review. pp. 185-286. In: The Maillard Reaction in Foods and Nutrition. Waller GR, Feather MS (eds). American Chemical Society, Washington, DC, USA (1983)
  19. Kim JK, Seo JS, Chang HO, Lee SJ. Characteristic flavors of Korean soybean paste. J. Microbiol. Biotechn. 3: 277-284 (1993)