Chracteristics of volatile flavor compounds in improved kochujang prepared with soybean koji during fermentation

콩고오지를 사용한 개량식고추장의 숙성과정 중 휘발성 향기성분의 특성

  • Choi, Jin-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Park, Sung-Oh (Department of Food and Microbial Technology, Seoul Women's University)
  • 최진영 (서울여자대학교 식품.미생물공학과) ;
  • 이택수 (서울여자대학교 식품.미생물공학과) ;
  • 박성오 (서울여자대학교 식품.미생물공학과)
  • Published : 1997.12.01

Abstract

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.