Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Reduction of "Off-flavor" in Cheonggukjang and Kimchi

청국장과 김치에서의 이취 발생과 저감화

  • Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Young-Jun (Division of Bioscience and Technology, Yonsei University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • 홍은정 (서울여자대학교 식품공학과) ;
  • 김영준 (연세대학교 생명과학기술학부) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2010.04.06
  • Accepted : 2010.05.06
  • Published : 2010.06.30
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Abstract

Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.

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References

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