Abstract
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 language | English |
|---|---|
| Pages (from-to) | 366-371 |
| Number of pages | 6 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 39 |
| Issue number | 4 |
| State | Published - 2007 |
Keywords
- Aroma-active compounds
- Eoyuk-jang
- Gas chromatography-mass spectrometry
- Gas chromatography-olfactometry
- Volatile components