Volatile Compounds Analysis of Certified Traditional Doenjang

@article{Lee2015VolatileCA,
  title={Volatile Compounds Analysis of Certified Traditional Doenjang},
  author={Jang-Eun Lee and S. H. Kang and H. Kim and S. Lim},
  journal={Journal of The Korean Society of Food Science and Nutrition},
  year={2015},
  volume={44},
  pages={944-950}
}
The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis… Expand
3 Citations

Figures from this paper

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.
  • 19
Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus
  • 12
  • PDF

References

SHOWING 1-10 OF 25 REFERENCES
Thermal Changes of Aroma Components in Soybean Pastes (Doenjang)
  • 12
  • Highly Influential
  • PDF
Metabolite profiling of doenjang, fermented soybean paste, during fermentation.
  • 64
...
1
2
3
...