Characterization of volatile components in Eoyuk-jang

Mi Kyung Yoon, Areum Choi, In Hee Cho, Min Jung You, Ji Won Kim, Mi Sook Cho, Jong Mee Lee, Young Suk Kim

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7 Scopus citations


The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and foranones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors (Log3 FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).

Original languageEnglish
Pages (from-to)366-371
Number of pages6
JournalKorean Journal of Food Science and Technology
Issue number4
StatePublished - 2007


  • Aroma-active compounds
  • Eoyuk-jang
  • Gas chromatography-mass spectrometry
  • Gas chromatography-olfactometry
  • Volatile components


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