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KMID : 0380620130450050565
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 5 p.565 ~ p.570
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Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products
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Lee Seung-Hee
Lee Mi-Yeon
Lim Seong-Rak
Bae Ji-Hye
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Abstract
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This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.
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KEYWORD
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fermented soybean product, preservative, benzoic acid, propionic acid
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