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KMID : 1134820150440060944
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.944 ~ p.950
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Volatile Compounds Analysis of Certified Traditional Doenjang
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Lee Jang-Eun
Kang Sun-Hee
Kim Hye-Ryun
Lim Seong-Il
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Abstract
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The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis revealed that the composition of basic volatile compounds in Doenjang was similar, but isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural and butanoic acid can serve as marker compounds for quality evaluation since they were specifically abundant in only some kinds of Doenjang. As a result, the quality status of Doenjang certified as a traditional food was determined by constructing a database of the volatile compounds, which can be suggested as a quality control method.
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KEYWORD
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Doenjang, food quality assurance system, HS-SPME, volatile, flavor
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