Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli.
BACKGROUND
For selecting Chungkook-jang products with a less undesirable odour, the volatile compounds that affect the overall consumer acceptance of Chungkook-jang products were analysed. The volatile compounds of Chungkook-jang were extracted by using solid phase microextraction and direct solvent extraction and were detected by using gas chromatography-olfactometry. The results were represented as the mean of the log3 flavour dilution factors; principal component analysis was used to determine the effective components.


RESULTS
Fifteen and 14 volatile compounds were detected in the extracts using solid phase microextraction and direct solvent extraction, respectively. The Bacillus species 2-M1L, which has the most overall acceptance, might have a nutty initial top note and nutty and cheesy long-lasting note aromas. In correlation analysis between the characteristic aromas and the overall acceptance, trimethyl pyrazine (nutty, pungent), butanoic acid (cheesy, butyric), and methyl pyrazine (burnt, roasted) were positively correlated with overall acceptance. In contrast, 3-hydroxy-2-butanone (buttery, fatty) and 2,3-butanediol (chemical, fatty) were negatively correlated with overall acceptance.


CONCLUSIONS
Consumers might prefer Chungkook-jang that has a more nutty and cheesy flavour and a less fatty one.
Department of Food Science & Biotechnology, Woosong University, 17-2 Jayang-dong, Dong-ku, Daejeon 300-718, Korea.
Ki-Hong
KH
Yoon
Yeong-Il
YI
Chang
Gyu-Hee
GH
Lee
D001407:Bacillus / Q000378:metabolism*; D003258:Consumer Behavior; D003296:Cooking; D005285:Fermentation; D006801:Humans; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds