Preventive Nutrition and Food Science

  • 제13권1호
  • /
  • Pages.12-17
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  • 2008
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Components in Commercial Douchi－a Chinese Fermented Black Bean Product by Supercritical Fluid Extraction

  • Kim, Joo-Shin (Kwangil Synthesis Plant Co. Ltd.) ;
  • Chung, Hau-Yin (Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong)
  • 발행 : 2008.03.31
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초록

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

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피인용 문헌

  1. High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation vol.11, pp.12, 2016, https://doi.org/10.1371/journal.pone.0168166