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KMID : 0380620230550030205
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.205 ~ p.212
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Development of an extraction method of volatile aromatic compounds from doenjang
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Hwang In-Seo
Mina K. Kim
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Abstract
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Doenjang is a widely consumed traditional Korean fermented soybean paste. This study aimed to develop optimal conditions for extracting volatile aromatic compounds from doenjang using solvent-assisted flavor evaporation (SAFE) and identify the extracted compounds using gas chromatography-mass spectrometry (GC-MS). Commercial and traditional doenjang were prepared under different conditions by varying sample ratios, concentrations, and temperatures. Additionally, the extraction sample (supernatant or whole sample) and order of solvent extraction with dichloromethane (DCM) were varied. All prepared samples were analyzed using GC-MS. Implementing the solvent extraction with DCM before SAFE, conducting whole-sample extraction, and maintaining low temperature and concentration during extraction led to the most diverse and highest concentration of volatile compounds. These results define the optimal extraction method used for volatile aromatic compounds from doenjang for future studies.
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KEYWORD
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doenjang, volatile compound, solvent-assisted flavor evaporation
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