title: Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto.
abstract: Volatile compounds from two South-East Asian fermented soybean foods, Chungkuk-jang (CKJ) and Itohiki-natto (natto), were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography (GC), and GC-sniffing. A total of 112 compounds were identified. A large amount of ethanol was detected from CKJ, while acetone and methyl isobutyrate were major components of natto. The characteristic odor compounds of CKJ were some ethyl esters of short chain fatty acids, diallyl disulfide, and several natto-like odor compounds were identified as ammonia, 2,5-dimethylpyrazine, and 2-methylbutanoic acid.
authors.affiliation: a Department of the Science of Living, Kyoritsu Womens' Junior College.
authors.forename: T
authors.initials: T
authors.lastname: Tanaka
authors.affiliation: b Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University.
authors.forename: K
authors.initials: K
authors.lastname: Muramatsu
authors.affiliation: b Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University.
authors.forename: H R
authors.initials: HR
authors.lastname: Kim
authors.affiliation: a Department of the Science of Living, Kyoritsu Womens' Junior College.
authors.forename: T
authors.initials: T
authors.lastname: Watanabe
authors.affiliation: b Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University.
authors.forename: M
authors.initials: M
authors.lastname: Takeyasu
authors.affiliation: b Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University.
authors.forename: Y
authors.initials: Y
authors.lastname: Kanai
authors.affiliation: b Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University.
authors.forename: K
authors.initials: K
authors.lastname: Kiuchi
keywords: Chungkuk-jang; Itohiki-natto; gas chromatograph-mass spectrometry; gas chromatograph-sniffing; volatile compounds