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http://dx.doi.org/10.7318/KJFC.2010.25.3.324

The Reduction of "Off-flavor" in Cheonggukjang and Kimchi  

Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University)
Kim, Young-Jun (Division of Bioscience and Technology, Yonsei University)
Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.25, no.3, 2010 , pp. 324-333 More about this Journal
Abstract
Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.
Keywords
Cheonggukjang; Kimchi; off-flavor; masking; binding; reduction;
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Times Cited By KSCI : 23  (Citation Analysis)
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