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KMID : 1134820180470010107
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 1 p.107 ~ p.115
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Flavor and Taste Properties of Fermented Soybeans with Mycelia of Tricholoma matsutake and Bacillus sp.
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Kim Da-Som
Kim Heo-Sung
Seo Weon-taek
Shin Eui-Cheol
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Abstract
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A total of 83 volatile compounds were detected by GC/MS: 30 hydrocarbons, 14 ketones, 12 alcohols, 11 acids, 7 aldehydes, 7 heterocyclic compounds, and 2 miscellaneous. Conventional cheonggukjang contained higher contents of ketones and heterocyclic compounds having bad odors compared to steamed soybeans and fermented soybeans with Tricholoma matsutake. An electronic nose detected 10 key flavor compounds in three samples, and methanol and methanthiol were the major flavor compounds. Principal component analysis (PCA) generated between PC1 and PC2 successfully segregated steamed soybeans, conventional cheonggukjang, and fermented soybeans with T. matsutake. An electronic tongue showed that fermented soybeans with T. matsutake had higher bitterness, sweetness, and saltiness than steamed soybeans and conventional cheonggukjang. Discriminant analysis (DA) distinguished three clusters of steamed soybeans, conventional cheonggukjang, and fermented soybeans with T. matsutake based on taste pattern. GC/MS and an electronic sensor system can be used as important analysis tools to determine sensory properties in the food industry.
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KEYWORD
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cheonggukjang, Tricholoma matsutake, GC/MS, electronic nose, electronic tongue
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