Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Characteristics of Volatile Flavor Compounds in Kochujang Prepared with Commercial Enzyme During Fermentation

효소제를 사용한 개량식고추장의 숙성과정 중 휘발성 향기성분의 특성

  • Choi, Jin-Young (Department of Food Engineering, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food Engineering, Seoul Women's University)
  • 최진영 (서울여자대학교 식품공학) ;
  • 이택수 (서울여자대학교 식품공학)
  • Published : 2003.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

시판의 amylase와 protease효소제로 원료를 처리하여 담금한 효소제 사용 고추장 숙성과정 중 휘발성 향기성분을 purge and trap 장치로 포집하여 GC-MSD로 분석, 동정한 결과 alcohol 16종, ester 16종, acid 7종, aldehyde 4종, alkane 2종, benzene 1종, ketone 3종, alkene 1종, amino 2종, phenol 1종, 기타 1종 등 54종의 휘발성 향기성분이 동정되었다. 동정된 향기성분 수는 담금직후에 alcohol 7종, ester 6종, aldehyde 3종 등 총 23종이 검출되었으나, 30일에는 alcohol 4종, ester 1종을 비롯한 8종이 추가 검출되어 31종으로 증가되었다. 120일에는 49종으로 향기성분 수가 최대에 달하였다. 숙성 전 과정을 통하여 검출된 향기성분은 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol 등 alcohol류 6종, ethyl acetate, isoamyl acetate, ethyl butyrate 등 ester류 5종, butanal, acetaldehyde 등 aldehyde 3종, 기타 6종 등 총 20종이었다. 향기성분의 면적비율(peak area%)은 숙성기간에 따라 다소 차이가 있으나 ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol 등이 높아 이들 성분이 효소제사용 고추장의 향기 주성분으로 나타났다. 숙성시기별로는 담금직후에 ethyl acetate가, 90일에는 3-methyl-1-butane이, 이외의 기간에는 ethanol이 가장 높았다.

Keywords

References

  1. Lee, S. R.(1986) Korean Fermented Foods. Ewha Women's University Press, Seoul. pp. 109-111
  2. Choi, J. Y., Lee, T. S. and Noh, B. S.(2000) Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation. Korean J. Food Sci. TechnoI. 32, 125-131
  3. Cho, H. 0., Park, S. A. and Kim, J. G. (1981) Effect of traditional and improved Kochujang. Korean J. Food Sci. Technol. 13, 319-327
  4. Chang, H. K. and Chung, D. H. (1978) Studies on the quick fermentation of Kochujang. Korean J. AppI. Microbiol. Bioeng. 6, 181-185
  5. Lee, T. S.(1979) Studies on the brewing of Kochujang by the addition of yeast. J. Korean Agric. Chem. Soc. 22, 65-90
  6. Lee, H. Y., Park, K. H., Min, B. Y., Kim, J. P. and Chung, D. H. (1978) Studies on the change composition of sweet potato Kochujang during fermentation. Korean J. Food Sci. Technol. 10, 331-336
  7. Chang, W. C., Lee, T. S. and Nanm, S. H. (1986) Changes in free sugars of Kochujangs during aging. J. Korean Agric. Chem. Soc. 29, 16-21
  8. Lee, T. S., Park, S. O. and Lee, M. W. (1981) Determination of organic acids of Kochujang prepared from various starch sources. J. Korean Agric. Chem. Soc. 24, 120-125
  9. Chun, M. S., Lee, T. S. and Noh, B. S. (1995) The changes in organic acids and fatty acids in Kochujang prepared with different mashing methods. Korean J. Food Sci. TechnoI. 27, 25-29
  10. Kim, Y. S. and Oh, H. I. (1993) Volatile flavor components of traditional and commercial Kochujang. Korean J. Food Sci. Technol. 25, 494-501
  11. Choi. J. Y., Lee, T. S., and Noh, B. S. (1997) Changes of volatile compounds in traditional Kochujang during fermentation. Korean J. Food Sci. Techol. 29, 745-751
  12. Lee, T. S., Cho, H. O. and Ryoon, M. K. (1980) Approach to the taste components of Kochujang (Part I), Content of amino acids and other nitrogen compounds. Korean J. Nutr. 13, 43-50
  13. Lee, T. S., Lee, S. K., Kim, S. S. and Yoshida, T. (1970) Microbiological studies of red pepper paste fermentation (Part I). Korean J. Microbiol. 8, 151-162
  14. Lee, K. H., Lee, M. S. and Park, S. O. (1976) Studies on the microflora and enzymes influencing on Korean native Kochujangs (red pepper soybean paste) aging. J. Korean Agric. Chem. Soc. 19, 82-92
  15. Lee, T. S., Yang, K. J., Park, Y. J. and Yu, J. H. (1980) Studies on the brewing of Kochujang (red pepper paste) with the addition of mixed cultures of yeast strains. Korean J. Food Sci. TechnoI. 12. 318-323
  16. Kim, Y. S., Kwon, D. J., Koo, M. S., Oh, H. I. and Kang, T. S. (1993) Changes in microflora and enzyme activities of traditional Kochujang during fermentation. Korean J. Food Sci. Technol. 25, 502-509
  17. Sasson, A. Y. Emer, T and Monselis, S. P.(1976) GLS of the organic acid in citrus tissues. J. Agri. Food Chem. 24, 652-660 https://doi.org/10.1021/jf60205a047
  18. Choi, J. Y., Lee, T. S. and Park, S. O. (1997) Characteristics of volitile flavor compounds in improved Kochujang prepared with soybean koji during fermentation. Korean J. Food Sci. 29, 1144-1150
  19. Choi, J. Y., Lee, T. S. and Noh, B. S. (1999) Charateristics of volitile flavor compounds in improved Kochujang prepared with glutinous rice koji during fermentation. Korean J. Food Sci. 31, 1221-1226
  20. Choi, J. Y, Lee, T. S. and Noh, B. S. (2000) Charateristics of volitile flavor compounds in Kochujang with meju and soybean koji during fermentation. Korean J. Food Sci. 29, 1035-1042
  21. Yuda, J.I. (1976) Volatile compounds from beer fermentation. Japan, J. Soc. Brew. 71, 818-830
  22. Asao, H and Yokotsuka, T. (1967) Volatile flavor of Shoyu. Japan, J. Soc. Brew. 62, 1106-1114 https://doi.org/10.6013/jbrewsocjapan1915.62.1106
  23. New Jersey(1992) In An Encyclopedia of Chemicals, Drug and Biologicals (12th ed.), Merck Co. Inc., New Jersey. pp. 150-1157
  24. Anon. (1964) Encyclopedia CHIMICA Kyolis Publishing & Printing Co. Ltd. Tokyo, Vol. 1, pp. 133-477
  25. Anon. (1964) Encyclopedia CHIMICA Kyolis Publishing & Printing Co. Ltd. Tokyo, Vol. 2, pp. 748
  26. Anon. (1964) Encyclopedia CHIMICA Kyolis Publishing & Printing Co. Ltd. Tokyo, Vol. 3, pp. 815-817
  27. Nishiya, T. (1977) Composition of soju. Japan, J. Soc. Brew. 72, 415-432 https://doi.org/10.6013/jbrewsocjapan1915.72.415
  28. Nunokawa, Y. (1967) Ester composition of sake. Japan J. Soc. Brew. 62, 841-853 https://doi.org/10.6013/jbrewsocjapan1915.62.841
  29. Kim, D. H. (1988) Food Chemistry. Tamgudang Press. pp. 205
  30. Merck Index (1983) In An Encyctopedia of Chemicats, Drug and Biotogicals (l0th ed.), Merck Co. Inc., New Jersey. p. 7914
  31. Oh, H. I. (1995) Ravor improvement of Kochujang using Aspergillus orywe, Bacillus subtilis and Saccharomyces nouxii, The Research Reports of Miiwon Research Institute of Korean Food and Dietary Culture. Vol. 6, pp. 197-243
  32. Shon, S. H. (1993) Studies on the quality of Kochujang prepared with mix Aspergillus oryzae, Bacillus licheniformis and Sacchromyces rouxii during fermentation. MS. Thesis, Sejong University, Seoul
  33. Ahn, C. W., Kim, J. K. Sung, N. K. (1987) Identification of the volatile components in Korean ordinary Kochujang. J. Korean Soc. Food Nutr. 16, 27-34