• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.277-284
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• 1993

We confirmed the character impact compounds of the flavors of the soybean paste manufactured with the traditional and improved Meju, respectively, by using the following methods: gas chromatography (GC), sniffing tests and GC-mass. The soybean paste made with the traditional Meju had 12 compound groups that smelled like the soybean paste flavor, whereas the soybean paste made with the improved Meju had 7 compound groups of soybean paste flavor smell. We were easily able to determine that there is a difference of soybean paste flavor compounds between the soybean pastes made with either the traditional or the improved Mejus because the two soybean paste flavors are very different from each other.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.208-211
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• 2008

Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2 : 1), and of Korean soy sauce and A. oryzae AJ 100 culture (5 : 1), were incubated for 2 weeks at $30^{\circ}C$, and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.255-260
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• 1994

Four types of soybean paste(Doenjang), using traditional meju, koji, natto meju and mixture of koji and natto meju, were manufactured and fermented for 90 days. Analyzed volatile flavor components by GC-MS were confirmed to be thirty-six components including 5 alcohols, 5 aldehydes. 8 ketones, 3 acids, 9 esters and 6 miscellaneous ones. Traditional soybean paste tested had 29 components, koji and koji-natto soybean paste $26{\sim}24$ and natto soybean paste had 20 ones. Alcohol was found to be the most abundant volatile flavor components in all samples group. Traditional soybean paste had higher ratio of carbonyl to ester than any other types of soybean paste while koji-natto soybean paste had the lowest ratio of their components. The newly identified five volatile flavor components were 3-ethoxy-l-propene, dihydro-2-methyl-3-furanone. 1-hydroxy-2-propanone, 1-(2-furanyl)ethanone and 2-acethyl ethylhexanoate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.305-311
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• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.216-220
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• 1998

To maintain flavor and color of fresh green pepper, the fresh green pepper paste was directly prepared from fresh green pepper. The characteristic of fresh green pepper paste and processing properties were investigated, and the effect of salt, glucose, acid and heat on product quality during processing and storage were studied. After the processed fresh green pepper paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of pericarp were 86% of total and 4.5~5.0, respectively. Addition of 10% salt, 5% glucose, and 0.1 dl-malic acid to the fresh green pepper paste maintain flavor of fresh green pepper could be preserved for 6 months at 5$^{\circ}C$. Panel test showed fresh green pepper paste which was made of 10% salt, 5% glucose and 0.1% dl-malic acid to the fresh green pepper was quite acceptable.