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KMID : 0903520000430030196
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2000 Volume.43 No. 3 p.196 ~ p.201
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Flavor Components of Barley Meju manufactured with barley bran
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Abstract
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This study was conducted to investigate various flavor components of barley meju during fermentation. The change of pH was 5.2∼5.6. L-value and b-value gradually decreased. a-value gradually increased until fifth day and then decreased. Among 75 flavor compounds identified in barley meju, 10 aldehydes and 10 ketones were most in number followed by 9 acids, 9 phenols, 7 hydrocarbons, 7 alcohols and 6 esters. The contents of ethyl acetate (67.8∼89.1%) was more than those of any other component followed by hexadecanoic acid (1.21∼12.00%) and tetramethylpyrazine (0.06∼12.30%).
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KEYWORD
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