|
KMID : 0380620070390040366
|
|
Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.366 ~ p.371
|
|
|
Characterization of Volatile Components in Eoyuk-jang
|
|
Yoon Mi-Kyung
Choi A-Reum
Cho In-Hee
You Min-Jung
Kim Ji-Won
Cho Mi-Sook
Lee Jong-Mee
Kim Young-Suk
|
|
|
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 (Log3 FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).
|
|
|
KEYWORD
|
|
|
volatile components, aroma-active compounds, Eoyuk-jang, gas chromatography-mass spectrometry, gas chromatography-olfactometry
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|