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J Sci Food Agric

Title:		Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli
Author(s):		Yoon KH; Chang YI; Lee GH;
Address:		"Department of Food Science & Biotechnology, Woosong University, 17-2 Jayang-dong, Dong-ku, Daejeon 300-718, Korea"
Journal Title:		J Sci Food Agric
Year:		2013
Volume:		20120612
Issue:		1
Page Number:		85 - 92
DOI:		10.1002/jsfa.5734
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: For selecting Chungkook-jang products with a less undesirable odour, the volatile compounds that affect the overall consumer acceptance of Chungkook-jang products were analysed. The volatile compounds of Chungkook-jang were extracted by using solid phase microextraction and direct solvent extraction and were detected by using gas chromatography-olfactometry. The results were represented as the mean of the log3 flavour dilution factors; principal component analysis was used to determine the effective components. RESULTS: Fifteen and 14 volatile compounds were detected in the extracts using solid phase microextraction and direct solvent extraction, respectively. The Bacillus species 2-M1L, which has the most overall acceptance, might have a nutty initial top note and nutty and cheesy long-lasting note aromas. In correlation analysis between the characteristic aromas and the overall acceptance, trimethyl pyrazine (nutty, pungent), butanoic acid (cheesy, butyric), and methyl pyrazine (burnt, roasted) were positively correlated with overall acceptance. In contrast, 3-hydroxy-2-butanone (buttery, fatty) and 2,3-butanediol (chemical, fatty) were negatively correlated with overall acceptance. CONCLUSION: Consumers might prefer Chungkook-jang that has a more nutty and cheesy flavour and a less fatty one"
Keywords:		Bacillus/*metabolism Consumer Behavior Cooking Fermentation Humans Odorants/*analysis Principal Component Analysis Seeds/*chemistry Soybeans/*chemistry Volatile Organic Compounds/*analysis Bacillus sp.Chungkook-jang Dse Spme aroma;
Notes:		"MedlineYoon, Ki-Hong Chang, Yeong-Il Lee, Gyu-Hee eng England 2012/06/13 J Sci Food Agric. 2013 Jan 15; 93(1):85-92. doi: 10.1002/jsfa.5734. Epub 2012 Jun 12"