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http://dx.doi.org/10.5352/JLS.2008.18.11.1570

Volatile Flavor Compounds in Omandungi (Styela plicata)-Doenjang (Soybean paste) Soups and stew by Cooking  

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
Journal of Life Science / v.18, no.11, 2008 , pp. 1570-1577 More about this Journal
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.
Keywords
Omandungi; Styela plicata; Doenjang; soybean paste; volatile flavor;
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