Literature DB >> 24128505

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.

Kyung-Mo Kang1, Hyung-Hee Baek.   

Abstract

The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase microextraction (HS-SPME), followed by gas chromatography-olfactometry (GC-O). Nineteen and 28 aroma-active compounds were detected by aroma extract dilution analysis of purge and trap and SDE, respectively. Diallyl disulfide and 3-isobutyl-2-methoxypyrazine played a significant role in the aroma quality of gochujang. Twelve aroma-active compounds were detected by HS-SPME-GC-O based on sample dilution analysis. Methional, diallyl disulfide, and 3-isobutyl-2-methoxypyrazine were the most intense aroma-active compounds. 3-Isobutyl-2-methoxypyrazine was identified for the first time in gochujang.
Copyright © 2013 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  3-Isobutyl-2-methoxypyrazine; Aroma; Gas chromatography–olfactometry; Gochujang; Solid phase microextraction

Mesh：

Substances：

Year:  2013        PMID： 24128505     DOI： 10.1016/j.foodchem.2013.08.087

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  7 in total

1.  A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough.

Authors:  Guo-Hua Zhang; Tao Wu; Faizan A Sadiq; Huan-Yi Yang; Tong-Jie Liu; Hui Ruan; Guo-Qing He
Journal:  J Zhejiang Univ Sci B       Date:  2016 Oct.       Impact factor: 3.066

2.  Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties.

Authors:  Hyun Jung Yang; Young Soon Lee; Il Sook Choi
Journal:  J Food Sci Technol       Date:  2017-12-21       Impact factor: 2.701

3.  Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry.

Authors:  Yuyu Chen; Haishan Xu; Shenghua Ding; Hui Zhou; Dan Qin; Fangming Deng; Rongrong Wang
Journal:  Food Sci Nutr       Date:  2020-05-12       Impact factor: 2.863

4.  Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries.

Authors:  Srinivasan Ramalingam; Ashutosh Bahuguna; SeMi Lim; Ah-Ryeong Joe; Jong-Suk Lee; So-Young Kim; Myunghee Kim
Journal:  Foods       Date:  2022-01-27

5.  Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science.

Authors:  Yali Shi; Yin Zhu; Wanjun Ma; Zhi Lin; Haipeng Lv
Journal:  Curr Res Food Sci       Date:  2022-07-08

6.  Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure.

Authors:  Yichao Liu; Yuyu Li; Qiang Lu; Lin Sun; Shuai Du; Tingyu Liu; Meiling Hou; Gentu Ge; Zhijun Wang; Yushan Jia
Journal:  Front Microbiol       Date:  2022-09-02       Impact factor: 6.064

7.  Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.

Authors:  Shuqi Wang; Yuan Chang; Bing Liu; Haitao Chen; Baoguo Sun; Ning Zhang
Journal:  Molecules       Date:  2021-05-20       Impact factor: 4.411
  7 in total

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