title: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
abstract: In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile of Doenjang (one of Korean fermented soybean pastes) efficiently. Quantitatively, major volatiles of Doenjang isolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), ethyl 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, ethyl benzoate, ethyl linoleate, ethyl acetate, ethyl butanoate, tetramethylpyrazine, and ethyl 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component analysis to gas chromatography-mass spectrometry datasets allowed Doenjang samples that had been prepared using different traditional and commercial methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and commercial Doenjang samples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, ethyl 4-methylpentanoate and diethyl succinate), maltol, dimethyl disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol.
authors.affiliation: Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea.
authors.forename: Ye-Jin
authors.initials: YJ
authors.lastname: Jo
authors.forename: In Hee
authors.initials: IH
authors.lastname: Cho
authors.forename: Chi Kwang
authors.initials: CK
authors.lastname: Song
authors.forename: Hye Won
authors.initials: HW
authors.lastname: Shin
authors.forename: Young-Suk
authors.initials: YS
authors.lastname: Kim
mesh_terms: D001230:Aspergillus / Q000378:metabolism; D001412:Bacillus subtilis / Q000378:metabolism; D003212:Condiments / Q000032:analysis* / Q000382:microbiology; D005285:Fermentation; D005504:Food Analysis / Q000379:methods; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D009090:Mucorales / Q000378:metabolism; D025341:Principal Component Analysis; D056910:Republic of Korea; D052617:Solid Phase Microextraction; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds