Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristic Flavor Compounds of Commercial Soybean Paste

Park, Hae-Kyong;Gil, Bog-Im;Kim, Jong-Kyu

  • Published : 20031200
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Abstract

In order to investigate the characteristic flavor compounds of commercial soybean paste, a sniffing test and flavor analysis for soybean paste were carried out using preparative GC and GC-MS. Eighteen flavor compounds in two groups with weak soybean paste odor, 27 compounds in three groups with weak savory soybean paste odor, and 8 compounds in one group with weak sweet soybean paste odor were detected in the whole flavor. Compounds of more characteristic flavor groups could be detected through further fractionation of the whole flavor: 12 groups in basic fraction, 7 groups in acidic fraction, 7 groups in phenolic fraction, and 10 groups in neutral fraction. Similar to traditional Korean soybean paste, commercial soybean paste contained many kinds of flavor components, but their compositions were different.

Keywords

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