Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds
: 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 volatile...
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| Veröffentlicht in: | Journal of food science 2011-04, Vol.76 (3), p.C368-C379 |
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| creator | Jo, Ye-Jin Cho, In Hee Song, Chi Kwang Shin, Hye Won Kim, Young-Suk |
| description | : 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. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02068.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2011.02068.x</identifier><identifier>PMID: 21535802</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Aspergillus - metabolism ; Bacillus subtilis - metabolism ; Biological and medical sciences ; Chromatography ; Condiments - analysis ; Condiments - microbiology ; Evaporation ; Extraction processes ; Fermentation ; fermented soybean paste (Doenjang) ; Food Analysis - methods ; Food Handling - methods ; Food industries ; Food science ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Gas Chromatography-Mass Spectrometry ; Mass spectrometry ; Mucorales - metabolism ; Principal Component Analysis ; Principal components analysis ; Republic of Korea ; Solid Phase Microextraction ; Soy Foods - analysis ; Soy Foods - microbiology ; Soybeans ; volatile compounds ; Volatile Organic Compounds - analysis ; volatile profiling</subject><ispartof>Journal of food science, 2011-04, Vol.76 (3), p.C368-C379</ispartof><rights>2011 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Apr 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6128-5049d76a59e8573360e05b897174aa703fbde48aa5279f050e09228105264ef93</citedby><cites>FETCH-LOGICAL-c6128-5049d76a59e8573360e05b897174aa703fbde48aa5279f050e09228105264ef93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02068.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02068.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24086034$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21535802$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jo, Ye-Jin</creatorcontrib><creatorcontrib>Cho, In Hee</creatorcontrib><creatorcontrib>Song, Chi Kwang</creatorcontrib><creatorcontrib>Shin, Hye Won</creatorcontrib><creatorcontrib>Kim, Young-Suk</creatorcontrib><title>Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: 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.</description><subject>Aspergillus - metabolism</subject><subject>Bacillus subtilis - metabolism</subject><subject>Biological and medical sciences</subject><subject>Chromatography</subject><subject>Condiments - analysis</subject><subject>Condiments - microbiology</subject><subject>Evaporation</subject><subject>Extraction processes</subject><subject>Fermentation</subject><subject>fermented soybean paste (Doenjang)</subject><subject>Food Analysis - methods</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Mass spectrometry</subject><subject>Mucorales - metabolism</subject><subject>Principal Component Analysis</subject><subject>Principal components analysis</subject><subject>Republic of Korea</subject><subject>Solid Phase Microextraction</subject><subject>Soy Foods - analysis</subject><subject>Soy Foods - microbiology</subject><subject>Soybeans</subject><subject>volatile compounds</subject><subject>Volatile Organic Compounds - analysis</subject><subject>volatile profiling</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkl1v0zAYhS0EYt3gLyALCTEuEmzHX7lBgpaOjzEqrYxLy0nskZDExU609t_j0FIkbsA3tvU-57y2jwGAGKU4jpdNigVDSSYpTgnCOEUEcZlu74HZsXAfzBAiJMGYihNwGkKDpn3GH4ITglnGJCIzcDd33Ub7OrgeOguXxnemH0wFr92uMLqHKx0GA88XzvSN7m9fwJU3URCJYgcXtbXGRwH8ZIZvrgrwjQ6xFM1W3tm6rfvbyfbGtXqoWwOnbm7sq_AIPLC6DebxYT4DX5Zv1_N3yeXni_fz15dJyTGRCUM0rwTXLDeSiSzjyCBWyFxgQbUWKLNFZajUmhGRW8RiOSdEYsQIp8bm2Rl4vvfdePdjNGFQXR1K07a6N24MSsbnYjll-N8kp0JyIWUkn_5FNm70fbxGhDjjsTeLkNxDpXcheGPVxted9juFkZpCVI2aslJTVmoKUf0KUW2j9MnBfyw6Ux2Fv1OLwLMDoEOpW-t1X9bhD0eR5CijkXu15-7i2-_--wDqw3JxPS2jQbI3qOMn2B4NtP-uuMgEU1-vLtTV6ma-xouPap39BM6ExN0</recordid><startdate>201104</startdate><enddate>201104</enddate><creator>Jo, Ye-Jin</creator><creator>Cho, In Hee</creator><creator>Song, Chi Kwang</creator><creator>Shin, Hye Won</creator><creator>Kim, Young-Suk</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201104</creationdate><title>Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds</title><author>Jo, Ye-Jin ; Cho, In Hee ; Song, Chi Kwang ; Shin, Hye Won ; Kim, Young-Suk</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6128-5049d76a59e8573360e05b897174aa703fbde48aa5279f050e09228105264ef93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Aspergillus - metabolism</topic><topic>Bacillus subtilis - metabolism</topic><topic>Biological and medical sciences</topic><topic>Chromatography</topic><topic>Condiments - analysis</topic><topic>Condiments - microbiology</topic><topic>Evaporation</topic><topic>Extraction processes</topic><topic>Fermentation</topic><topic>fermented soybean paste (Doenjang)</topic><topic>Food Analysis - methods</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Mass spectrometry</topic><topic>Mucorales - metabolism</topic><topic>Principal Component Analysis</topic><topic>Principal components analysis</topic><topic>Republic of Korea</topic><topic>Solid Phase Microextraction</topic><topic>Soy Foods - analysis</topic><topic>Soy Foods - microbiology</topic><topic>Soybeans</topic><topic>volatile compounds</topic><topic>Volatile Organic Compounds - analysis</topic><topic>volatile profiling</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jo, Ye-Jin</creatorcontrib><creatorcontrib>Cho, In Hee</creatorcontrib><creatorcontrib>Song, Chi Kwang</creatorcontrib><creatorcontrib>Shin, Hye Won</creatorcontrib><creatorcontrib>Kim, Young-Suk</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jo, Ye-Jin</au><au>Cho, In Hee</au><au>Song, Chi Kwang</au><au>Shin, Hye Won</au><au>Kim, Young-Suk</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2011-04</date><risdate>2011</risdate><volume>76</volume><issue>3</issue><spage>C368</spage><epage>C379</epage><pages>C368-C379</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><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.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>21535802</pmid><doi>10.1111/j.1750-3841.2011.02068.x</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Aspergillus - metabolism Bacillus subtilis - metabolism Biological and medical sciences Chromatography Condiments - analysis Condiments - microbiology Evaporation Extraction processes Fermentation fermented soybean paste (Doenjang) Food Analysis - methods Food Handling - methods Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry Mass spectrometry Mucorales - metabolism Principal Component Analysis Principal components analysis Republic of Korea Solid Phase Microextraction Soy Foods - analysis Soy Foods - microbiology Soybeans volatile compounds Volatile Organic Compounds - analysis volatile profiling |
| title | Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds |
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