|
KMID : 1007520030120010018
|
|
Food Science and Biotechnology
2003 Volume.12 No. 1 p.18 ~ p.22
|
|
|
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
|
|
Shon, Sunghyun
Kim, Jeongmee/Oh, Hoonil/Ha, Jaeho
|
|
|
Abstract
|
|
|
|
Three kochujang samples were prepared with Aspergillus oryzae, A. oryzae plus Bacillus licheniformis, and A. oryzae, B. lickeniformis plus Saccharomyces rouxii and fermented for 90 days. The volatile flavor components were collected during fermentation using a purge and trap method and analyzed with GC-MS. Thirty six volatile components including 5 alcohols, 2 alkanes, 5 alkenes, 2 alkynes, 1 benzene, 9 esters, and 12 others were found in kochujangs. Peak area (%) of ethanol was the highest among the volatile components after 90 days of fermentation. Although peak areas of volatile components varied in kochujangs during the fermentation period, ethanol, butanoic acid ethyl ester, 2-methy-1-propanol, and 3-methyl-1-butanol were most abundantly detected. Flavor profiles of kochujangs prepared with A. oryzae, B. licheniformis, and S. rouxii were similar to that of the traditional one.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|