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

Lee, Seung-Joo (Department of Food Service Management, Sejong University)
Publication Information
Food Science and Biotechnology / v.18, no.3, 2009 , pp. 700-705 More about this Journal
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
soybean; fermentation; volatile; headspace-solid phase microextraction (HS-SPME); gas chromatography-mass spectrometry (GC-MS);
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