title: Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
abstract: The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase microextraction (HS-SPME), followed by gas chromatography-olfactometry (GC-O). Nineteen and 28 aroma-active compounds were detected by aroma extract dilution analysis of purge and trap and SDE, respectively. Diallyl disulfide and 3-isobutyl-2-methoxypyrazine played a significant role in the aroma quality of gochujang. Twelve aroma-active compounds were detected by HS-SPME-GC-O based on sample dilution analysis. Methional, diallyl disulfide, and 3-isobutyl-2-methoxypyrazine were the most intense aroma-active compounds. 3-Isobutyl-2-methoxypyrazine was identified for the first time in gochujang.
authors.affiliation: Department of Food Engineering, Dankook University, San 29, Anseo-dong, Dongnam-gu, Cheonan, Chungnam 330-714, South Korea.
authors.forename: Kyung-Mo
authors.initials: KM
authors.lastname: Kang
authors.forename: Hyung-Hee
authors.initials: HH
authors.lastname: Baek
mesh_terms: D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis; D002212:Capsicum / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods*; D011719:Pyrazines / Q000032:analysis*; D056910:Republic of Korea; D052617:Solid Phase Microextraction / Q000379:methods*
chemical_list: D011719:Pyrazines; D002211:Capsaicin; C034376:2-isobutyl-3-methoxypyrazine
keywords: 3-Isobutyl-2-methoxypyrazine; Aroma; Gas chromatography–olfactometry; Gochujang; Solid phase microextraction