Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)

Title
Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)
Author(s)
김명희슈리티슈클라최태봉[최태봉]박혜경이인구[이인구]김종규
Keywords
CHEESE
Issue Date
201007
Publisher
PERGAMON-ELSEVIER SCIENCE LTD
Citation
FOOD AND CHEMICAL TOXICOLOGY, v.48, no.8-9, pp.2005 - 2010
Abstract
Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang were determined by comparing the abundances of each peak by gas (GC) and high performance liquid chromatography (HPLC). The mean values of volatile organic acids (acetic acid, butyric acid, propionic acid and 3-methyl butanoic acid), determined in 18 Doenjang samples, were found to be 91.73, 29.54, 70.07 and 19.80 mg%, respectively, whereas the mean values of non-volatile organic acids, such as oxalic acid, citric acid, lactic acid and succinic acid, were noted to be 14.69, 5.56, 9.95 and 0.21 mg%, respectively. Malonic and glutaric acids were absent in all the tested samples of Doenjang. The findings of this study suggest that determination of organic acid contents by GC and HPLC can be considered as an affective approach to evaluate the quality characteristics of fermented food products. (C) 2010 Elsevier Ltd. All rights reserved.
URI
http://hdl.handle.net/YU.REPOSITORY/23948http://dx.doi.org/10.1016/j.fct.2010.04.034
ISSN
0278-6915
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자연자원대학 > 식품공학과 > Articles
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