earticle

영어

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed byheadspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. Atotal of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among thequantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean pastesamples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples(CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principalcomponent analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditionalfermented soybean pastes showed overall higher levels in pyrazines and acids contents.