Volume 76, Issue 3 p. C368-C379

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

Ye-Jin Jo

Ye-Jin Jo

Authors Jo, Cho, and Kim are with Dept. of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Authors Song and Shin are with Foods R&D, CJ CheilJedang Corp., Seoul 152-050, South Korea. Direct inquiries to author Kim (E-mail: [email protected] )

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In Hee Cho

In Hee Cho

Authors Jo, Cho, and Kim are with Dept. of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Authors Song and Shin are with Foods R&D, CJ CheilJedang Corp., Seoul 152-050, South Korea. Direct inquiries to author Kim (E-mail: [email protected] )

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Chi Kwang Song

Chi Kwang Song

Authors Jo, Cho, and Kim are with Dept. of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Authors Song and Shin are with Foods R&D, CJ CheilJedang Corp., Seoul 152-050, South Korea. Direct inquiries to author Kim (E-mail: [email protected] )

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Hye Won Shin

Hye Won Shin

Authors Jo, Cho, and Kim are with Dept. of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Authors Song and Shin are with Foods R&D, CJ CheilJedang Corp., Seoul 152-050, South Korea. Direct inquiries to author Kim (E-mail: [email protected] )

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Young-Suk Kim

Young-Suk Kim

Authors Jo, Cho, and Kim are with Dept. of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Authors Song and Shin are with Foods R&D, CJ CheilJedang Corp., Seoul 152-050, South Korea. Direct inquiries to author Kim (E-mail: [email protected] )

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First published: 16 March 2011
Citations: 86

Abstract

Abstract: In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile of Doenjang (one of Korean fermented soybean pastes) efficiently. Quantitatively, major volatiles of Doenjang isolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), ethyl 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, ethyl benzoate, ethyl linoleate, ethyl acetate, ethyl butanoate, tetramethylpyrazine, and ethyl 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component analysis to gas chromatography-mass spectrometry datasets allowed Doenjang samples that had been prepared using different traditional and commercial methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and commercial Doenjang samples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, ethyl 4-methylpentanoate and diethyl succinate), maltol, dimethyl disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol.