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KMID : 0665220190320050434
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 5 p.434 ~ p.441
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Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cultivar
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Shin Dong-Sun
Choi In-Duck
Lee Seuk-Ki
Park Ji-Young
Kim Nam-Geol
Park Chang-Hwan
Choi Hye-Sun
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Abstract
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In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12∼45.12 and 14.26∼20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12∼657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.
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KEYWORD
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soybean, cultivars, fermentation, amino acids, volatile compounds
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