Aroma-Active Compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) Stew
Aroma-Active Compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) Stew
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DOI：
10.5657/kfas.2008.41.6.414
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发表时间：
2008-12
期刊：
影响因子：
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通讯作者：
Eun-Jeong Jeong-Eun-Jeong-Jeong-79170405;W. Cho;Y. Cha
中科院分区：
文献类型：
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作者：
Eun-Jeong Jeong-Eun-Jeong-Jeong-79170405;W. Cho;Y. Cha
Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants () in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.
