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

doi:10.1016/j.foodchem.2007.03.012

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

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

27 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 language	English
Pages (from-to)	1276-1280
Number of pages	5
Journal	Food Chemistry
Volume	105
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2007.03.012
State	Published - 2007

Bibliographical note

Funding Information:
This work was supported by the Korea Science and Engineering Foundation (KOSEF) grant funded by the Korea government (MOST) (No. M10510120003-06N1012-00310).

Keywords

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

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10.1016/j.foodchem.2007.03.012

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

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.",

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

author = "Park, {Min Kyung} and Choi, {Hyung Kyoon} and Kwon, {Dae Young} and Kim, {Young Suk}",

note = "Funding Information: This work was supported by the Korea Science and Engineering Foundation (KOSEF) grant funded by the Korea government (MOST) (No. M10510120003-06N1012-00310).",

year = "2007",

doi = "10.1016/j.foodchem.2007.03.012",

language = "English",

volume = "105",

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AU - Park, Min Kyung

AU - Choi, Hyung Kyoon

AU - Kwon, Dae Young

AU - Kim, Young Suk

N1 - Funding Information: This work was supported by the Korea Science and Engineering Foundation (KOSEF) grant funded by the Korea government (MOST) (No. M10510120003-06N1012-00310).

PY - 2007

Y1 - 2007

N2 - 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.

AB - 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.

KW - Cheonggukjang

KW - Gas chromatography-mass spectrometry (GC-MS)

KW - Solid-phase microextraction (SPME)

KW - Stable-isotope dilution assay

KW - Volatile organic acid

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VL - 105

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JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

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

Abstract

Bibliographical note

Keywords

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