Changes in Aroma Compounds of Several Byeolmijang during Aging

Aroma compounds in 6 different Byeolmijang were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the 6 different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds, benzyl-alcohol, furan compounds and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds and phenol type compounds were increased during aging. On the other hand, 1-octene-3-ol, hexanal, benzyl-alcohol and furan compounds were decreased during aging. 2-Heptenal and 2,4-decadienal in Daemaekjang, pyrazine and phenol type compounds in Sanghwangjang and phenol type compounds including phenol, 4-methoxy-phenol and 4-ethyl-phenol in Mujang were identified as major aroma compounds, respectively. The major aroma compound in Bizijang was 2,4-decadienal and in Sodujang, the major aroma compounds were 2,3-dihydro-benzofuran and 2-methoxy-4-vinylphenol. Linaool, geraniol, 6-elemene, 6-lonone and ledene were detected in Jigeumjang possibly due to the addition of powdered red pepper.

여러 가지 별미장의 숙성과정 중 향기성분의 변화

지역별 별미장의 숙성과정 중 향기성분의 변화를 조사하기 위하여 SDE로 추출하고 GC 및 GC/MS로 동정하였다. 시료로는 대맥장, 생황장, 무장, 비지장, 소두장, 찌금장 등의 6종을 하였으며, 그 결과 hexanal, benzeneacetaldehyde, benzaldehyde, furfural, benzyl-alcohol, furan 화합물, pyrazine 화합물, phenol류 등이 공통적으로 검출되 었다 보통 숙성과정 중에 benzeneacetaldehyde, benzaldehyde, fufural, pyrazine 화합물, phenol류 등은 증가하는 추세를 보였으며, 1-octene-3-ol, hefanal, benzyl-alcohol, furan화합물 등은 감소하는 경향이 두드러졌다. 또한 지역별 별미장에서 대표적인 성분으로는 대맥장에서 2-heptenal과 2,4-decadienal 등이 있고, 생황장은 tetramethyt-pyrazine이 다른 별미장과 달리 다량 함유되어 있었다. 무장에서는 phenol, 4-methoxy-phenol,4-ethyl-phenol 등의 phenol류가 검출되었으며 naphthalene, eugenol 등이 소량 검출되었다. 비지장은 2,4-decadienal 등이 많이 검출되었으며, 소두장은 2,3-dihydro-benzofuran,2-methoxy-4-vinylphenol 등이 다량 함유되어 있었다. 찌금장의 경우는 linaool, geraniol, 3-elemene, f-lonone, ledene 등이 검출되었는데, 이는 고춧가루 첨가에 의한 것으로 보인다.