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KMID : 1134819970260020222
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 2 p.222 ~ p.228
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Flavor Compounds in Commercial Toha - jeot
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Lee Jung-Suck
Joo Dong-Sik
Kim Hoon
Jang Sung-Min
Choi Heung-Gil
Cho Soon-Yeong
Cha Yong-Jun
Lee Eung-Ho
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Abstract
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Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 104 volatile flavor compounds were detected in both samples. Of these, 66 were positively identified, composed of aldehydes(14), ketones(8), alcohols(30), terpenes(20), sulfur-containing compounds(10), aromatic compounds (6), esters(12) and miscellaneous compounds(8). Levels of several other compounds such as aldehydes, terpenes, sulfur-containing compounds and esters decreased with fermentation time, whereas alcohols, ketone and aromatic compounds increased. Particularly, levels of alcohols in fermented Toha-jeot was 21 times higher than those of unfermented one. Major volatile flavor compounds in both samples were composed of terpenes, sulfur-containing compounds, esters and ethanol.
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KEYWORD
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Toha-jeot, flavor compounds
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