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
Hauptverfasser:	Jo, Ye-Jin, Cho, In Hee, Song, Chi Kwang, Shin, Hye Won, Kim, Young-Suk
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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