Comparison of Volatile Components in $\hat{O}yuk-jang$ and Commercial Sauce

어육장과 시판 소스의 휘발성 향기 성분 비교

  • Lim, Chae-Lan (Department of Food Science and Technology, Seoul Women’s University) ;
  • Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • You, Min-Jung (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women’s University)
  • 임채란 (서울여자대학교식품공학과) ;
  • 이종미 (이화여자대학교식품영양학과) ;
  • 김지원 (이화여자대학교식품영양학과) ;
  • 유민정 (이화여자대학교식품영양학과) ;
  • 김영석 (이화여자대학교식품공학과) ;
  • 노봉수 (서울여자대학교식품공학과)
  • Published : 2007.09.30

Abstract

Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.

Keywords

volatile component;$\hat{O}yuk-jang$;sauce;electronic nose;principal component analysis

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