TY - JOUR
T1 - Characterization of volatile components in Eoyuk-jang
AU - Yoon, Mi Kyung
AU - Choi, Areum
AU - Cho, In Hee
AU - You, Min Jung
AU - Kim, Ji Won
AU - Cho, Mi Sook
AU - Lee, Jong Mee
AU - Kim, Young Suk
PY - 2007
Y1 - 2007
N2 - 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).
AB - 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).
KW - Aroma-active compounds
KW - Eoyuk-jang
KW - Gas chromatography-mass spectrometry
KW - Gas chromatography-olfactometry
KW - Volatile components
UR - http://www.scopus.com/inward/record.url?scp=79954516228&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:79954516228
SN - 0367-6293
VL - 39
SP - 366
EP - 371
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 4
ER -