Volatile Compounds Analysis of Certified Traditional Doenjang

전통식품 품질인증 된장의 향기성분 분석

  • Lee, Jang-Eun (Traditional Alcoholic Beverages Research Team, Korea Food Research Institute) ;
  • Kang, Sun Hee (Traditional Alcoholic Beverages Research Team, Korea Food Research Institute) ;
  • Kim, Hye Ryun (Traditional Alcoholic Beverages Research Team, Korea Food Research Institute) ;
  • Lim, Seong Il (Nutrition and Metabolism Research Division, Korea Food Research Institute)
  • 이장은 (한국식품연구원 우리술연구팀) ;
  • 강선희 (한국식품연구원 우리술연구팀) ;
  • 김혜련 (한국식품연구원 우리술연구팀) ;
  • 임성일 (한국식품연구원 대사영양연구본부)
  • Received : 2015.02.03
  • Accepted : 2015.05.14
  • Published : 2015.06.30


The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis revealed that the composition of basic volatile compounds in Doenjang was similar, but isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural and butanoic acid can serve as marker compounds for quality evaluation since they were specifically abundant in only some kinds of Doenjang. As a result, the quality status of Doenjang certified as a traditional food was determined by constructing a database of the volatile compounds, which can be suggested as a quality control method.


Supported by : 농촌진흥청


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