오만둥이 된장찌개의 Aroma-active 화합물
Aroma-Active Compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) Stew
2
조회
0
다운로드
7
인용
0
참고문헌
키워드
초록
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 (log3FD≥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.
Abstract
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 (log3FD≥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.
참고문헌 (16)
- AOAC, "Official Methods of Analysis. 16th ed.,", pp.69~74 (1995), Association of Official analytical Chemists
- Cha, Y.J., "Aroma-active compounds in skipjack tuna sauce", J. Agric. Food Chem., 46, pp.1123~1128 (1998)
- 차용준, "V-SDE와 SPME법에 의한 꽃게 (Portunus trituberculatus)육의 휘발성 향기성분 비교", 한국수산과학회지, 39(6), pp.441~446 (2006), 한국수산과학회
- Cha, Y. J., "Identification of aroma-active components in salt- fermented big-eyed herring on the market", J. Kor. Soc. Food Sci. Nutr, 27, pp.1053~1058 (1998)
- Chung, H. Y., "Aroma extract dilution analysis of cooked blue crab meat volatiles", J. Agric. Food Chem, 42, pp.2867~2870 (1994)
- Collin, S., "Investigation of volatile flavor compounds in fresh and ripened domiati cheeses", J. Agric. Food Chem, 41, pp.1659~1663 (1993)
- Hwang, H. I., "Relative reactivites of amino acids in pyrazine formation", J. Agric. Food Chem, 43, pp.179~184 (1995)
- Jeong, E. J., "Volatile flavor compounds in Omandungi (Styela plicata)-Doenjang (soybean paste) soups by cooking", J. Life Sci. (2008)
- Karahadian, C., "Role of oxidation in the formation an stability of fish flavors, In Flavor Chemistry: Trend and Developments", pp.60~75 (1989)
- 이승철, "주름 미더덕(Styela plicata) 추출물의 항산화력 및 항암활성", 한국식품영양과학회지, 34(7), pp.937~941 (2005), 한국식품영양과학회지
- Lee, E. H., "A study on the taste compounds of an ascidian, Styela plicata", Korean J. Food Sci. Technol, 15, pp.1~5 (1983)
- Lee, K. H., "Seasonal variations of nutrients in warty Sea Squirt (Styela clava)", J. Kor. Soc. Food Nutr, 24, pp.268~273 (1995)
- Morton, I. D., "Flavoring substances" (1990)
- Oh, Y. C., "Volatile compounds generated from the Maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose", J. Agric. Food Chem, 40, pp.1878~1880 (1992)
- Wu, Y. F. G., "Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein", J. Agric. Food Chem, 50, pp.2900~2907 (2002)
- Yoo, S. S., "Reaction flavor technique for generation of food flavor", Food Industry Nutr, 6, pp.27~32 (2001)