Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Aroma-Active Compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) Stew

오만둥이 된장찌개의 Aroma-active 화합물

  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Center for Food & Drug Analysis, Busan Regional Korea Food and Drug Administration) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 정은정 (창원대학교 식품영양학과) ;
  • 조우진 (부산지방식품의약품안전청) ;
  • 차용준 (창원대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

Keywords

References

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