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J Food Sci

Title:		Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds
Author(s):		Jo YJ; Cho IH; Song CK; Shin HW; Kim YS;
Address:		"Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea"
Journal Title:		J Food Sci
Year:		2011
Volume:		20110316
Issue:		3
Page Number:		C368 - C379
DOI:		10.1111/j.1750-3841.2011.02068.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
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"
Keywords:		Aspergillus/metabolism Bacillus subtilis/metabolism Condiments/*analysis/microbiology Fermentation Food Analysis/methods Food Handling/*methods Gas Chromatography-Mass Spectrometry Mucorales/metabolism Principal Component Analysis Republic of Korea Solid;
Notes:		"MedlineJo, Ye-Jin Cho, In Hee Song, Chi Kwang Shin, Hye Won Kim, Young-Suk eng Comparative Study 2011/05/04 J Food Sci. 2011 Apr; 76(3):C368-79. doi: 10.1111/j.1750-3841.2011.02068.x. Epub 2011 Mar 16"