|
KMID : 0545119960060040278
|
|
Journal of Microbiology and Biotechnology
1996 Volume.6 No. 4 p.278 ~ p.285
|
|
|
Aroma Components of Traditional Korean Soy Sauce and Soybean Paste Fermented with the Same Meju
|
|
SEO, JAE-SOON
CHANG, HO-GEUN/JI, WON-DAE/LEE, EUN-JU/CHOI, MYEONG-RAK/KIM, HAENG-JA/KIM, JONG-KYU
|
|
|
Abstract
|
|
|
|
We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality if traditional Korean soy sauce and soybeen paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To volatile components of the whole and of each fraction were identified by GC-mass and Kovat´s retention undex. Sixty two and eighty six components were identified in traditional Korean soy sauce and soubeen paste, respectively. Many aroma components of traditional Korean soy sauce and soybeen paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybeen paste (Miso).
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|