Characterization of Volatile Components in Eoyuk-jang

어육장의 휘발성 향기 성분 특성

  • Yoon, Mi-Kyung (Department of Food Science and Technology, Ewha Womans University) ;
  • Choi, A-Reum (Department of Food Science and Technology, Ewha Womans University) ;
  • Cho, In-Hee (Department of Food Science and Technology, Ewha Womans University) ;
  • You, Min-Jung (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University)
  • 윤미경 (이화여자대학교 식품공학과) ;
  • 최아름 (이화여자대학교 식품공학과) ;
  • 조인희 (이화여자대학교 식품공학과) ;
  • 유민정 (이화여자대학교 식품영양학과) ;
  • 김지원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품공학과)
  • Published : 2007.08.31

Abstract

The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors $(Log_3$, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).

Keywords

volatile components;aroma-active compounds;Eoyuk-jang;gas chromatography-mass spectrometry;gas chromatography-olfactometry

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