Flavor Compounds of Domestic Meju and Doenjang

재래식 메주 및 된장의 향기성분

  • Kim, Gyeong-Eup (Dept. of Food and Nutrition, Kyeongsang National University) ;
  • Kim, Mi-Hye (Dept. of Food and Nutrition, Kyeongsang National University) ;
  • Choi, Byeong-Dae (Dept. of Food and Nutrition, National Tong-Yeong Fisheries Technical College) ;
  • Kim, Tae-Soo (Dept. of Food Technology, Dongeui Technical Junior College) ;
  • Lee, Jong-Ho (Dept. of Food and Nutrition, Kyeongsang National University)
  • 김경업 (경상대학교 식품영양학과) ;
  • 김미혜 (경상대학교 식품영양학과) ;
  • 최병대 (통영수산전문대학 식품영양과) ;
  • 김태수 (동의공업전문대학 식품공업과) ;
  • 이종호 (경상대학교 식품영양학과)
  • Published : 1992.10.01

Abstract

Volatile components of domestic Meju and Doenjang were extracted by simultaneous steam distillation extraction, and analyzed by GC-MS. Sixty-four kinds of compounds were identified from neutral fraction. The contents of pentanal, hexanal and 1-octen-3-ol were high in cooked soybean while those of 3-methylbutanal and 1-butanol were high in Meju. In the case of Doenjang, so many compounds including acetic acid, ethylester were identified which was not appeared in Meju. The main compounds in Meju were 3-methyl-1-butanol, 2-furancarboxyaldehyde, 1-octen-3-ol, benzeneacetaldehyde, methyloctadecadienoate and methyloctadecenoate. Of the eleven compounds identified from basic fraction, the contents of 2,6-dime-thylpyrazine, trimethylpyrazine and tetramethylpyrazine were high in Meju and Doenjang. Nine kinds of compounds were identified from phenolic fraction and appeared that 4-vinylphenol and p-ethylguaiacol were major compounds in Meju and Doenjang. Fifteen kinds of volatile compounds were contained in acidic fraction. Only four acidic compounds were identified in cooked soybean and Meju, but in Doenjang ten compounds were identified which did not appeared in other samples. Among them pentadecanoic acid was major compound.