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Food Chem Toxicol

Title:		Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)
Author(s):		Shukla S; Choi TB; Park HK; Kim M; Lee IK; Kim JK;
Address:		"Department of Food Science and Technology, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do 712-749, Republic of Korea"
Journal Title:		Food Chem Toxicol
Year:		2010
Volume:		20100429
Issue:		8-Sep
Page Number:		2005 - 2010
DOI:		10.1016/j.fct.2010.04.034
ISSN/ISBN:		1873-6351 (Electronic) 0278-6915 (Linking)
Abstract:		"Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang were determined by comparing the abundances of each peak by gas (GC) and high performance liquid chromatography (HPLC). The mean values of volatile organic acids (acetic acid, butyric acid, propionic acid and 3-methyl butanoic acid), determined in 18 Doenjang samples, were found to be 91.73, 29.54, 70.07 and 19.80 mg%, respectively, whereas the mean values of non-volatile organic acids, such as oxalic acid, citric acid, lactic acid and succinic acid, were noted to be 14.69, 5.56, 9.95 and 0.21 mg%, respectively. Malonic and glutaric acids were absent in all the tested samples of Doenjang. The findings of this study suggest that determination of organic acid contents by GC and HPLC can be considered as an affective approach to evaluate the quality characteristics of fermented food products"
Keywords:		"Acids/analysis Bacillus subtilis/metabolism Chromatography, Gas Chromatography, High Pressure Liquid Fermentation Korea Medicine, Korean Traditional Reference Standards Soybeans/*chemistry Volatile Organic Compounds/*analysis;"
Notes:		"MedlineShukla, Shruti Choi, Tae Bong Park, Hae-Kyong Kim, Myunghee Lee, In Koo Kim, Jong-Kyu eng Research Support, Non-U.S. Gov't England 2010/05/04 Food Chem Toxicol. 2010 Aug-Sep; 48(8-9):2005-10. doi: 10.1016/j.fct.2010.04.034. Epub 2010 Apr 29"