The Flavor Components of Traditional Sigumjang Meju

전통 시금장 메주의 휘발성 향기성분

  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Young-Joo (Department of Food Science and Technology, Yeungnam University) ;
  • Ji, Won-Dae (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Choi, Dong-Hwan (Department of Food Science and Technology, Yeungnam University) ;
  • Jeong, Min-Seon (Department of Food Science and Technology, Yeungnam University) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 최웅규 (영남대학교 자연자원대학 식품가공학과) ;
  • 김영주 (영남대학교 자연자원대학 식품가공학과) ;
  • 지원대 (영남대학교 자연자원대학 식품가공학과) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 최동환 (영남대학교 자연자원대학 식품가공학과) ;
  • 정민선 (영남대학교 자연자원대학 식품가공학과) ;
  • 정영건 (영남대학교 자연자원대학 식품가공학과)
  • Published : 1999.08.31

Abstract

This study was conducted to investigate flavor components of sigumjang meju and barley bran. Among 52 kinds of flavor components identified in barley bran, the content of hexanal was the most followed by butanoic acid, 2-pentylfuran and hexanoic acid. Among 66 kinds of flavor components identified in 12 sigumjang mejus, the contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were more than those of any other components. Twenty two kinds of flavor components were detected in both barley bran and sigumjang meju. The contents of butanoic acid, hexanal and 2-pentylfuran were higher in barley bran than sigumjang meju. The contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were higher in sigumjang meju than barley bran. Thirty kinds of volatile components were detected only in barley bran and 44 kinds were detected only in sigumjang meju.

Keywords

sigumjang meju;flavor components;barley bran