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KMID : 0380620080400030271
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.271 ~ p.276
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Chemistry/Analysis : Thermal Changes of Aroma Components in Soybean Pastes (Doenjang)
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Lee Seung-Joo
Ahn Bomi
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Abstract
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In this study, volatile compounds were isolated from traditional and commercial fermented soybean pastes according to different heating temperatures (room temperature, 50℃, 100℃) using headspace-solid phase microextraction (HS-SPME). The compounds were then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 51 volatile components, including 18 esters, 3 alcohols, 6 acids, 8 pyrazines, 5 volatile phenols, 6 aldehydes, and 5 miscellaneous compounds, were identified. Esters and acids such as ethyl hexadecanoate, acetic acid, and 2/3-methyl butanoic acid were the largest groups among the quantified volatiles. By applying principal component analyses to the GCMS data sets, differences were observed in the volatile components of the soybean pastes as to the different heating temperatures. A large variation was shown between the volatile components of the traditional and commercial soybean pastes by increasing the heating temperature. Commercial samples had significantly higher levels of longer chain ethyl esters, aldehydes, and thermal degradation products such as maltol and 2-acetyl pyrrole, while traditional samples showed higher concentrations of acids and pyrazines.
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KEYWORD
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soybean, volatile, HS-SPME, GC-MS
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