Abstract

Volatile flavor components of soybean pastes, manufactured with traditional Meju and improved Meju, were extrated by simultaneous steam distillation-extraction apparatus and concentrated at atmosphere press. The concentrates were investigated GC-sniff evaluation by preparative gas chromatograph, and then analyzed and identified by GC/MS and Kovats retention index. Thirty nine components, including 11 alcohols, 4 aldehydes, 2 pyrazines, 4 acids, 3 fuans, 3 phenols, 3 esters, 3 hydrocarbons, 1 ketone, 5 miscellous ones were confirmed in soybean paste manufactured with traditional Meju. Twenty one components, including 4 alcohols, 2 aldehydes, 2 pyrazines, 2 acids, 1 fuan, 2 esters, 1 hydrocarbon, 2 ketones, 4 miscellous ones were confirmed in soybean paste manufactured with improved Meju. Ten components such as 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane were identified together in soybean pastes manufactured with traditional Meju and improved Meju.

재래식 메주와 개량식 메주로 각각 담아 숙성시킨 된장의 향기성분을 연속 수증기증류 추출장치로 추출하여 상압에서 농축한 후, preparative GC로 GC-관능검사를 하고 GC/MC 분석과 Kovats retention index를 비교하여 동정하였다. 재래식 메주로 담은 된장의 향기성분으로는 alcohol류 11종, aldehyde류 4종, pyrazine류 2종, acid류 4종, furan류 3종, phenol류 3종, ester류 3종, hydrocarbon류 3종, ketone류 1종, 기타 성분 5종 등 39가지의 성분을 동정하였다. 개량식 메주로 담은 된장의 향기성분으로는 alcohol류 4종, aldehyde류 2종, pyrazine류 2종, acid류 2종, furan류 1종, ester류 2종, hydrocarbon류 1종, ketone류 2종, 함황 화합물 1종, 기타 성분 4종 등 21가지의 성분을 동정하였다. 한편, 재래식 메주로 담은 된장과 개량식 메주로 담은 된장에서 함께 동정된 향기성분으로는 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane 등 10가지 성분이었다.

Keywords

• Volatile flavor components;
• soybean paste;
• traditional Meju;
• improved Meju