Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristic Flavor Compounds of Traditional Korean Chongkukjang

Lee, Eun-Ju;Kim, Jong-Kyu

  • Published : 20041000
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Abstract

Sniffing test and flavor analysis were performed using preparative GC and GC-MS to investigate characteristic flavor compounds of traditional Korean Chongkukjang. Whole flavor (WF) components were extracted from three types of traditional Korean Chongkukjang (TKCH1, TKCH2 and TKCR3), and fractioned into neutral, acidic, basic, and phenolic tractions. Four groups representing Chongkukjang odor existed in WF of TKCH1, TKCH2, and TKCR3, respectively. Twenty-four, 25, and 29 compounds were identified in TKCH1, TKCH2 and TKCH3, respectively. Thirteen compounds were identified in characteristic flavor compounds of Chongkukjang WF and its individual tractions. Characteristic flavor of Chongkukjang was affected by composition, content of above thirteen characteristic flavor compounds, and other additional compounds.

Keywords

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