• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.277-284
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• 1993

We confirmed the character impact compounds of the flavors of the soybean paste manufactured with the traditional and improved Meju, respectively, by using the following methods: gas chromatography (GC), sniffing tests and GC-mass. The soybean paste made with the traditional Meju had 12 compound groups that smelled like the soybean paste flavor, whereas the soybean paste made with the improved Meju had 7 compound groups of soybean paste flavor smell. We were easily able to determine that there is a difference of soybean paste flavor compounds between the soybean pastes made with either the traditional or the improved Mejus because the two soybean paste flavors are very different from each other.

• Food Science and Biotechnology
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• 제17권1호
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• pp.208-211
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• 2008

Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2 : 1), and of Korean soy sauce and A. oryzae AJ 100 culture (5 : 1), were incubated for 2 weeks at $30^{\circ}C$, and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions.

• 한국식품과학회지
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• 제26권3호
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• pp.255-260
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• 1994

재래식 메주, 고오지, 나토 메주, 고오지-나토의 혼용 메주를 사용하여 90일 수성시킨 된장의 향기 성분은 다음과 같다. 된장의 향기 성분을 Headspace 방법으로 추출하여 GC-MS로 분석한 결과 36종이 검출되었는데 이중 알콜류 5종, 알데히드류 5종, 케톤류 8종, 유기산류 3종, 에스테르류 9종, 그 외 6종으로 확인되었다. 시험 된장별로는 재래식 된장에서 29종으로 가장 많았고, 고오지 된장과 고오지-나토 된장에서 각각 $26{\sim}24$종, 그리고 나토 된장에서 20종으로 가장 적었다. 관능기별 향기성분 조성비는 각 시험구에서 알콜 함량이 가장 많았으며 재래식 된장은 다른 시험된장 보다 카보닐 화합물, 에스테르 함량비가 높았고 고오지-나토된장에서는 이들의 조성비가 가장 낮았다. 된장의 향기 성분으로 아직까지 제시되지 않은 화합물인 3-ethoxy-1-propene, dihydro-2-methyl-3-furanone, 1-hydroxy-2-propanone, 1-(2-furanyl)ethanone, 2-acetyl-ethylhexanoate 등 5종이 확인되었다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.305-311
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• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• 한국식품과학회지
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• 제36권2호
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• pp.202-210
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• 2004

된장과 순된장에 멸치, 마늘, 고춧가루, 파를 부재료로 첨가하여 찌개로 가열 조리할 때 첨가재료에 의하여 생성된 향기성분 및 그 향기성분 생성에 영향을 미치는 인자를 알아보고자 하였다. 그리고 관능검사를 통하여 된장찌개의 향기성분의 특성에 관여하는 주요성분을 알아보았다. 된장의 향기성분에는 aldehyde류와 ester류의 향기성분이 많았으나 순된장의 향기성분에서는 된장의 것보다 sulfur compound류와 pyrazine류 향기성분의 수와 그 함량이 더 많았다. 순된장의 향기성분 수는 된장의 것보다 많았으나 멸치, 마늘, 고춧가루, 파를 부재료로 첨가하여 가열한 순된장찌개에서는 된장찌개보다 오히려 더 적은 수의 향기성분이 생성되었다 순된장찌개에서 검출된 다양한 pyrazine류는 관능검사의 결과 순된장찌개의 구수한 향에 기여하지 않았다. 된장찌개와 순된장찌개에서 상대적으로 그 함량이 많으며 전체적인 품질의 선호도 및 향기성분 선호도에 관여하는 향기성분은 aldehyde류, alcohol류, ketone류였다.

• 한국수산과학회지
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• 제41권6호
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• 한국식품조리과학회지
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• 제20권3호
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Journal of Microbiology and Biotechnology
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• 제5권3호
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• 한국식품영양학회지
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• 제11권2호
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• pp.216-220
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• 1998

생청고추의 풍미와 색깔을 유지하기 위하여 염과 산을 첨가한 뒤 가열 처리하여 생청고추 페이스트를 제조하여 가공 공정을 검토하였고, 상온 및 저온에 저장하면서 품질 변화를 측정하였다. 생청고추 페이스트는 꼭지를 제거하지 않고 쵸핑하여 95%의 수율을 얻었으며, 고추씨를 제고하여 제조하였을 때 86%의 수율을 얻어 비경제적이었으며 제품의 품질면에서도 차이가 나지 않았기 때문에 고추씨를 제거할 필요가 없다고 사려 되었다. 생청고추 과피의 pH는 4.5~5.0으로 나타났다. 생청고추에 10%의 염, 5%의 포도당과 0.1%의 사과산을 첨가하여 제조한 생청고추 페이스트는 5$^{\circ}C$의 저온에서 저장할 때 6개월 이상 풍미, 성상 및 품질의 변화를 거의 볼 수 없었다. 따라서 염, 포도당, 사과산 등을 첨가하고 8$0^{\circ}C$에서 2분간 열처리를 하여 제조한 청고추 페이스트는 생청고추의 싱싱함을 그대로 유지할 수 있었으며 5$^{\circ}C$이하에서 보관시 6개월 이상 장기적으로 저장할 수 있었다.