Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
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.
Shukla
Shruti
S
Department of Food Science and Technology, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do 712-749, Republic of Korea.
Choi
Tae Bong
TB
Park
Hae-Kyong
HK
Kim
Myunghee
M
Lee
In Koo
IK
Kim
Jong-Kyu
JK
D000143:Acids / Q000032:analysis; D001412:Bacillus subtilis / Q000378:metabolism; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D007723:Korea; D055670:Medicine, Korean Traditional; D012015:Reference Standards; D013025:Glycine max / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
D000143:Acids; D055549:Volatile Organic Compounds