[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.3746/jfn.2008.13.1.012

Components in Commercial Douchi－a Chinese Fermented Black Bean Product by Supercritical Fluid Extraction

Kim, Joo-Shin (Kwangil Synthesis Plant Co. Ltd.)
Chung, Hau-Yin (Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong)

Publication Information

Preventive Nutrition and Food Science / v.13, no.1, 2008 , pp. 12-17 More about this Journal

Abstract

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

Keywords

douchi; black bean; fermentation; SFE; volatile;

Citations & Related Records

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