Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Volatile Components of Traditional Gochujang Produced from Small Farms according to Each Cultivation Region

지역별 소규모 농가 생산 전통 고추장의 휘발성 성분에 관한 연구

  • Hong, Yeo Joo (Department of Culinary and Foodservice Management, Sejong University) ;
  • Son, Seong Hye (Department of Culinary and Foodservice Management, Sejong University) ;
  • Kim, Ha Youn (Department of Agro-Food Resources, National Academy of Agricultural Science) ;
  • Hwang, In Guk (Department of Agro-Food Resources, National Academy of Agricultural Science) ;
  • Yoo, Seung Seok (Department of Culinary and Foodservice Management, Sejong University)
  • 홍여주 (세종대학교 조리외식경영학과) ;
  • 손성혜 (세종대학교 조리외식경영학과) ;
  • 김하윤 (국립농업과학원 농식품자원부) ;
  • 황인국 (국립농업과학원 농식품자원부) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2013.07.15
  • Accepted : 2013.08.31
  • Published : 2013.08.31
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Abstract

The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

Keywords

References

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