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KMID : 0665420070220040462
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Korean Journal of Food Culture
2007 Volume.22 No. 4 p.462 ~ p.467
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Comparison of Volatile Components in Oyuk-jang and Commercial Sauce
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Lim Chae-Lan
Lee Jong-Mee
Kim Ji-Won
You Min-Jung
Kim Young-Suk
Noh Bong-Soo
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Abstract
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Volatile components of six commercial sauces(A~F) and Oyuk-jang(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a VaporPrintTM, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and Oyuk-jang were well discriminated with the direct use of VaporPrintTM. Commercial sauces and Oyuk-jang showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling Oyuk-jang, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of Oyuk-jang was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.
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KEYWORD
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volatile component, Oyuk-jang, sauce, electronic nose, principal component analysis
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