Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)

Min Kyung Park, Hyung Kyoon Choi, Dae Young Kwon, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

21 Scopus citations

Abstract

Volatile organic acids in freeze-dried Cheonggukjang were quantified using a stable-isotope dilution assay (SIDA) according to the fermentation period. Five organic acids, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, and 3-methylbutanoic acid, were identified using solid-phase microextraction (SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS). The contents of volatile organic acids in Cheonggukjang were highly dependent on the fermentation period and they increased during fermentation. Moreover, the branched-chained organic acids (namely 2-methylpropanoic acid and 3-methylbutanoic acid) were formed earlier and were present at much higher contents than the corresponding straight-chained organic acids during Cheonggukjang fermentation.

Original languageEnglish
Pages (from-to)1276-1280
Number of pages5
JournalFood Chemistry
Volume105
Issue number3
DOIs
StatePublished - 2007

Keywords

  • Cheonggukjang
  • Gas chromatography-mass spectrometry (GC-MS)
  • Solid-phase microextraction (SPME)
  • Stable-isotope dilution assay
  • Volatile organic acid

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