Characteristics of Volatile Flavor Compounds in Improved Kochujang Prepared with Glutinous Rice Koji during Fermentation

찹쌀고오지를 사용한 개량식고추장의 숙성과정 중 휘발성 향기성분의 특성

  • Choi, Jin-Young (The Natural Science Institute, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 최진영 (서울여자대학교 자연과학연구소) ;
  • 이택수 (서울여자대학교 식품 . 미생물공학과) ;
  • 노봉수 (서울여자대학교 식품 . 미생물공학과)
  • Published : 1999.10.31

Abstract

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

Keywords

volatile flavor component;koji kochujang;fermentation