Analysis of volatile compounds in fermented seasoning pastes using edible insects by SPME-GC/MS

SPME-GC/MS 이용 식용곤충 페이스트형 발효조미료의 향기성분분석

  • Cho, Joo-Hyoung (Department of Culinary Science and Foodservice Management, Sejong University) ;
  • Zhao, Huiling (Department of Culinary Science and Foodservice Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary Science and Foodservice Management, Sejong University)
  • 조주형 (세종대학교 조리외식경영학과) ;
  • 조혜령 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2017.12.28
  • Accepted : 2018.02.27
  • Published : 2018.04.30


Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.


edible insects;fermented seasoning paste;volatile compounds;HS-SPME;paste flavor


Supported by : 농림수산식품기술기획평가원


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