Changes in Aroma Compounds of Several Byeolmijang during Aging |
Woo, Koan-Sik
(충북대학교 식품공학과)
Yu, Sun-Mi (농업과학기술원 농촌자원개발연구소) Im, Sung-Kyung (농업과학기술원 농촌자원개발연구소) Chun, Hye-Kyung (농업과학기술원 농촌자원개발연구소) Kwon, Oh-Chan (충북대학교 식품공학과) Lee, Junsoo (충북대학교 식품공학과) |
1 | Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM. 1998. Physicochemical properties of traditional Chonggugjang produced in different regions. J Korean Soc Agric Chem Biotechnol 41: 377-383 |
2 | Park JS, Lee MY, Kim KS, Lee TS. 1994. Volatile flavor components of soybean pastes (Doenjang) prepared from different type of strains. Korean J Food Sci Technol 26: 255-260 |
3 | Shin MR, Joo KJ. 1999. Fractionated volatile flavor components of soybean pastes by dynamic headspace method. J Korean Soc Food Sci Nutr 28: 305-311 |
4 | Choi MK, Sohn KH, Jeon HJ. 1997. Changes in odor characteristics of Doenjang with different methods and ripening periods. Korean J Dietary Cul 12: 265-274 |
5 | Choi SH, Ji YA. 1989. Changes in flavor of Chonggugjang during fermentation. Korean J Food Sci Technol 21: 229- 234 |
6 | Kim BN, Park CH, Ham SS, Lee SY. 1995. Flavor component, fatty acid and organic acid of Natto with spice added. J Korean Soc Food Sci Nutr 24: 219-227 |
7 | Park WJ, Park HY, Yoo JH, Rhee MS. 2001. Effect of Artmisia asiatica Nakai extract on the flavor of Chong- gug-jang. Food Engin pro 5: 115-124 |
8 | Nikerson GB, Likens ST. 1996. Gas chromatographic evidence for occurrence of hop oil components in beer. J Chromatography 21: 1-5 DOI ScienceOn |
9 | Choi UK, Lee SI, Son DH, Ji WD. 2002. Changes of flavor during Chonggugjang fermentation by Bacillus sp. CS 17. J Korean Soc Hygienic Sci 8: 167-173 |
10 | Choe JS, Yoo SM, Kim HR, Kim JS, Chang CM. 1999. Volatile components of Chonggugjang prepared by different fermentation methods and soybean cultivars. J Korean Soc Agric Chem Biotechnol 42: 111-115 |
11 | Ko HS, Cho DH, Hwang SY, Kim YM. 1999. The effect quality improvement by Chonggug-jang's processing methods. J Korean Soc Food Sci Nutr 12: 1-6 |
12 | Ji WD, Lee EJ, Kim JK. 1992. Volatile flavor components of soybean pastes manufactured with traditional Meju and improved Meju. J Korean Agric Chem Soc 35: 248-253 |
13 | Rhee SH, Kim SK, Cheigh HS. 1983. Studies on the lipids in korean soybean fermented foodsⅠ. Changes of lipids composition during Chungkookjang fermentation. Korean J Food Sci Technol 15: 399-398 |
14 | Chang JK, Kim JK. 1984. Statistical analysis for the relationship between gas chromatographic profiles of Korean ordinary soybean paste flavor and sensory evaluation. Korean J Appl Microbiol Bioeng 12: 153-163 |
15 | Song JY, Ahn CW, Kim JK. 1984. Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste. Korean J Appl Microbiol Bioeng 12: 147-152 |