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Characterization of Volatile Components in Eoyuk-jang  

Yoon, Mi-Kyung (Department of Food Science and Technology, Ewha Womans University)
Choi, A-Reum (Department of Food Science and Technology, Ewha Womans University)
Cho, In-Hee (Department of Food Science and Technology, Ewha Womans University)
You, Min-Jung (Department of Food and Nutritional Sciences, Ewha Womans University)
Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University)
Cho, Mi-Sook (Department of Food and Nutritional Sciences, Ewha Womans University)
Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University)
Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.4, 2007 , pp. 366-371 More about this Journal
Abstract
The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors $(Log_3$, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).
Keywords
volatile components; aroma-active compounds; Eoyuk-jang; gas chromatography-mass spectrometry; gas chromatography-olfactometry;
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Times Cited By KSCI : 5  (Citation Analysis)
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