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KMID : 1007520120210041163
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Food Science and Biotechnology
2012 Volume.21 No. 4 p.1163 ~ p.1172
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Aroma Characteristics of Fermented Korean Soybean Paste (Doenjang) Produced by Bacillus amyloliquefaciens
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Hong Yeun
Jung Hyun-Ji
Kim Hae-Yeong
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Abstract
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Four strains of Bacillus amyloliquefaciens with high proteolytic, fibrinolytic, and angiotensin converting enzyme (ACE) inhibitory activities were used to make Bacillus-koji suitable for the production of functional doenjang. Volatile compounds in Bacillus-koji doenjang were analyzed by headspace-solid phase microextraction- GC-MS (HS-SPME-GC-MS) to compare the aroma profile with those of commercially produced doenjang made with traditional meju and with modified koji. Extraction temperatures for SPME were adjusted to 30 and 90˚C. Commercial samples contained significantly more esters than Bacillus-koji doenjang and demonstrated a more complex volatile compound profile. Pentanoic acid, butanoic acid, or 2/3-methyl butanoic acid, known as off-flavor compounds in doenjang, were not detected in one of the Bacillus-koji doenjang when extracted at 30oC. From the sensory test results, the cheese character was less intense in Bacillus-koji doenjang than commercial samples, although not all sensory properties projected a significant difference.
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KEYWORD
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doenjang, Bacillus, volatile, solid phase microextraction-GC-MS, sensory
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