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http://dx.doi.org/10.5657/kfas.2008.41.6.414

Aroma-Active Compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) Stew  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.41, no.6, 2008 , pp. 414-418 More about this Journal
Abstract
Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.
Keywords
Omangdungi; Styela plicata; Doenjang; Soybean paste stew; Aroma-active flavor; volatile compound;
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