Flavor Components Generated from Thermally Processed Soybean Paste (Doenjang and Soondoenjang) Soups and Characteristics of Sensory Evaluation
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(3) 204. ®"²æ B 36 ² B 2 ^ (2004). Fig. 1. GC chromatograms of the volatile flavor compounds isolated from doenjang (D), soondoenjang (S) with anchovy (A), garlic (G), red pepper power (R), green onion (O) and doenjang soup (DAGRO), soondoenjang soup (SAGRO).. BBËf 9B~ aldehyde, 6B~ alcohol Ò ester, benzene, ketone, nitrogen compounds BË~ ©" FÒ ; ~ 50B~ ËVWªb W>Ú ®î . þöBº trimethylpyrazine, tetramethylpyrazine, furfuylalcohol, 2(3)methyl-1-butanol, 1-octen-3-ol, 2(3)-methyl-1-butanal, furfural, benzaldehyde, ethylbenzeneacetate, 1H-indole 32B~ ËVW ª BË" BBË Îvö >Ú ®º ©b ¾æÒ . º *ÛBË" BïBË~ ËVWªb Ö"(511)f FÒ ãËj ¾æÚî . BBË~ ËVWªf BË"º ² «~~ pyrazine " sulfur compounds& ¦Â>Ú r º © . BBËöBº BË~ ËVWªb B methylpyrazine, trimethylpyrazine, tetramethylpyrazine, 2,3-dimethylpyrazine, 2,5(6)-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine(5,6,9,10)" miso(17)f natto(18)~ ËVWªb B 2-ethyl-6-methylpyrazine" j ç >æ pf 6-methyl-2-vinylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2,3,5-trimethyl-6-butylpyrazine 10B~ pyrazine ¦Â>îb ïf BË~ ©ö j ôf · {. >î . Ö"º pyrazine W î²zb~ ³êö 'Ëj Ab(18) BË~ BÎ";öB W>æ(19) *Ëj ªÒ~æ pf BBËöBº BË pyrazine~ W R B~² Ú rV r^¢ 'B . BBËöB { B sulfur compoundsº BË~ ËVWªb B dimethyldisulfide(7)f dimethyltrisulfide(6) Ò 2-acethylthiazole î ² {>î . BË B 5 *BË B~ Ë89ª BË2Bf BBË2BöB ¦ÂB ' ËVWª~ GC chromatogramf Fig. 1ö ~&b ïj Table 1ö, { B ËVWªj &ËVê ª~ ËVWª~ C ïj Fig. 2ö ¾æÚî . v «~~ 2BöB ï &Ë ôf © f sulfur compound~&b rf aldehyde~& . BË2 BöB ÿ;B ËVWªf C 66B&b BËö j 26B~ ËVWª z W>î . BËöBº ¦Â>æ p~~ sulfur compound~& 13B {>îb 4B~ furan" ' 2B~ phenol" ketone Ò ' 1B~ aldehyde, alcohol, acid.
(4) BË2B~ &Ò W>º ËVWª" &Ë' ßW. 205. Table 1. Volatile flavor compounds identified from doenjang, doenjang soup, soondoenjang, and soondoenjang soup Compound Acids Propanoic acid Butanoic acid Pentanoic acid Hexanoic acid Octanoic acid Total acids Alcohols 1-Penten-3-ol 3-Methyl-1-butanol 2-Methyl-1-butanol Furfurylalcohol 1-Octen-3-ol Benzylalcohol Phenylethanol Total alcohols Aldehydes 3-Methyl-1-butanal 2-Methyl-1-butanal 2,4-Hexadienal Hexanal Furfural Heptanal Methional Benzaldehyde 5-Methylfurfural Phenylacetaldehyde Nonanal Citronellal Safranal Total aldehydes Benzenes Methylbenzene 1,2-Dimethylbenzene Ethenylbenzene 1,2-Dimethoxybenzene Total benzenes Esters Ethyl-2-methylpropanoate Ethyl-2-methylbutanoate Ethyl-3-methylbutanoate 2-Methylbutanoate Ethylbenzeneacetate Total esters. Ik (DB-1). Yield (ug/g) D. D-S. S. S-S. 692 789 866 982 1169. 0.286 0.988 0.162 0.078 1.514. 0.269 0.536 1.462agro 2.191 0.222 4.68. -. -. 677 707 716 833 961 1017 1092. 0.038 0.129 4.104 0.667 0.198 5.136. 0.342a 0.295 0.280 1.806 0.408 4.300 7.431. 0.027 0.030 1.126 0.428 0.064 0.199 1.874. 0.697a 0.036 0.102 1.316 0.692 6.882 9.725. 631 642 699 774 798 872 889 934 952 1011 1084 1129 1185. 6.539 3.020 0.669 3.410 0.093 0.741 2.913 7.726 25.111. 10.81 4.246 1.370 6.422 1.605 1.105 5.145 11.65 0.124r 42.477. 2.688 1.476 0.323 0.173 0.290 0.072 0.321 0.210 0.039 5.592. 10.414 4.389 0.065g 0.926 2.145 0.143 0.751 6.107 0.187 0.310r 25.437. 755 845 867 1131. 0.477 0.467 0.944. 0.705 0.413 1.118. 0.371 0.108 0.095 0.046 0.620. 0.721 1.279 0.691 2.691. 745 823 831 857 1214. 0.504 14.113 3.170 0.995 0.781 19.563. 4.921 8.911 0.746 1.747 1.570 17.895. 0.446 0.039 0.671 0.742 1.898. 0.406 0.465 0.806 0.683 2.360. {>î . Wªf BË" 4B~ Î& ¦Òòf~ & >wö ~~ WB ©æ BË" ' ¦Òò ~¾Oj Î &~&j r WB ËVWª" jv~ W º > º ' Î&Òò¢ {~ Table 1ö ¾æÚî . BË2Bö B î² WB ËVWª 7 ï &Ë ô î¾~ 7 ºWªb B di-(2-propenyl)disulfidef dimethyldisulfide(20), Ò 1,4-dithiane 12B~ sulfur compound~º î. ¾j Î&b W>î . Ò 2~ Wªb rJê dipropyldisulfide(21)f 1,2-dithiacyclopentane 2¢ Î&b {>î . 1-Penten-3-ol, 2-ethylfuran, 2-propylfuran, 5-ethyl2(5H)furanone, 4-ethylphenolf ~ Î&ö ~~ W>îb citronellal{[m/z(%)] 69(100), 55(60), 95(50), 56(31), 67(30), 111(20), 121(20), 84(16), 136(9), 154(6)}, β-phellandrene{[m/ z(%)] 93(100), 91(59), 77(48), 79(26), 39(24), 136(20), 65(15),.
(5) ®"²æ B 36 ² B 2 ^ (2004). 206 Table 1. Continued Compound Furans 2-Ethylfuran 2,4-Dimethylfuran 2-Propylfuran 2-Pentylfuran 2,3-Dihydrobenzofuran Total furans Hydrocarbons 1-Ethoxybutane 1,2-Dithiacyclopentane Undecane Dodecane Tridecane 5-Methyl-1,2,3,4-tetrathia- cyclohexane Tetradecane Total hydrocarbons Ketones 5-Ethyl-2(5H)-furanone 1-(1H-Pyrrol-2-yl)-ethanone 1-cyclohexyl-1-butanone Dihydro-5-pentyl-2(3H)-furanone β-damascenone Total ketones Nitrogen Compounds Pyridine Pyrimidine Benzeneacetonitrile 1H-Indole Total nitrogen compounds Phenols 4-Ethylphenol 2-Methoxyphenol 4-Vinylphenol 4-Ethyl-2-methoxyphenol 4-Vinyl-2-methoxyphenol 2,6-Dimethoxyphenol Total phenols Pyrazines Methylpyrazine 2,5-Dimethylpyrazine 2,3-Dimethylpyrazine 2-Ethyl-6-methylpyrazine 3,4-Dihydropyrrolo[1,2-a]pyrazine Trimethylpyrazine 6-Methyl-2-vinylpyrazine 3-Ethyl-2,5-dimethylpyrazine. Ik (DB-1). Yield (µg/g) D. D-S. S. S-S. 685 740 767 966 1205. 0.109 0.109. 3.549a 3.012gr 0.042a 0.063 0.502gro 7.168. 0.435 0.435. 2.760a 0.127a 0.760 0.519gro 4.166. 683 806 1091 1198 1306 1344 1402. 31.056 0.114 0.067 0.420 0.236 31.893. 26.756 0.128o 0.746 0.586g 0.313 28.529. 24.34 0.017 0.101 0.650 1.637 26.745. 20.711 0.192 20.903. 1005 1021 1142 1370 1387. 1.285 0.055 1.340. 0.066a 0.121 0.052 0.169r 0.408. 0.376 0.376. 0.670go 0.670. 728 798 1110 1286. 0.130 0.284 0.414. 0.138 0.138. 0.063 0.163 0.984 1.210. 0.260g 1.053 1.313. 914 1060 1207 1280 1309 1341. 0.792 0.179 4.418 6.616 12.005. 0.634a 6.408 0.418 5.461 7.541 0.603ro 21.065. 0.234 0.156 2.764 3.154. 0.310a 3.033 3.343. 791 886 917 973 976 979 985 1059. 0.722 -. 1.181a 0.889 -. 0.417 1.626 0.143 0.383 3.143 0.019 1.503. 0.960 2.524 1.273 0.481 3.642 1.078 -. 51(11), 121(10), 107(7)}, naphthalene{[m/z(%)] 128(100), 51(12), 64(11), 63(7), 102(6), 75(5), 39(4), 77(3), 27(2), 122(1)}f Í&ö ~~, 2,3-dihydrobenzofuran{[m/z(%)] 120(100), 91(53), 65(18), 51(11), 45(5), 55(4.5), 77(4), 105(3.5), 40(3), 81(2)}f î¾" Í& Ò 2¢ Î&~ &j r '' WB Wª¢º ©j {~& . Shin". Joo(22)º î ~öB 52B~ ËVWª {>î : ®b¾ þöBº ~ö ~~ ò 8B~ Wª ò {>î . Þ BBË2BöBº 60B~ Wª ¦Â>Ú BBË~ Ë VWª 10B& z W>îb aldehyde, alcohol, pyrazine, ester~~ ïf BBË ¶Ú~ ËVWª z ô~ . Sulfur.
(6) BË2B~ &Ò W>º ËVWª" &Ë' ßW. 207. Table 1. Continued Ik (DB-1). Compound. Yield (µg/g) D1). Tetramethylpyrazine 2,3,5-Trimethyl-6-ethylpyrazine 2,3,5-Trimethyl-6-butylpyrazine Total pyrazines Sulfur Compounds Dimethyldisulfide 3,4-Dimethylthiophene 1,4-Dithiane (Z)-Methylpropenyldisulfide Methylpropyldisulfide (E)-Methylpropenyldisulfide Dimethyltrisulfide 2-Acetylthiazole Di-(2-propenyl)disulfide 2-Vinyl-1,3-dithiane Dipropyldisulfide 2-Methyl-2-ethyl-1,3-dithiolane 1,3,5-Trimethylthiane 3,4-Dihydro-3-vinyl-1,2-dithiin 2-Vinyl-4H-1,3-dithiin Di-(2-propenyl)trisulfide (Z)-Propenylpropyltrisulfide Dimethyltetrasulfide Total sulfur compounds Others β-Phellandrene Naphthalene Total others Overalls 1). 2). D-S2). S3). S-S4). 1.022 1.744. 2.985 5.055. 8.015 1.618 0.634 17.501. 6.187 2.592 0.212 18.949. 722 881 896 922 924 939 954 992 1067 1087 1090 1107 1133 1177 1195 1309 1319 1380. -. 0.303g 0.578g 3.645g 0.985g 0.433ag 34.941g 0.164o 0.122g 0.281g 1.572g 1.387g 1.839g 1.447g 47.697. 0.100 0.306 0.174 0.580. 0.266g 0.450g 0.872g 1.121g 0.872g 0.082 0.124 61.868g 2.601g 14.787o 1.800o 3.715g 0.165g 0.121g 4.142g 92.986. 990 1160. -. 0.583r 0.230r 0.813 184.474. 0.029 0.029 60.032. 0.400r 0.252 0.652 183.195. 1067 1139 1406. 5). 5). 99.773 3). 4). D: Doenjang. D-S: Doenjang soup. S: Soondoenjang. S-S: Soondoenjang soup. -: Not detected. Compounds generated from thermal interactions of doenjang and soondoenjang with anchovy(a), garlic(g), red-pepper powder(r), and green onion(o) respectively. 5). compound~º Î ËVWª 7öB ï &Ë ô~b ¢ ËVWªbº î¾öB VB di-(2-propenyl)disulfide~ ï &Ë ô² ¾æÒ . BBË2BöB î² WB Ë VWª~ ;º BË2B ËVWª~ Ö"f FÒ~& . ~ Î& WB Wªf 1-penten-3-ol, 2-ethylfuran, 2-propylfuran, 4-ethylphenolîb safranal{[m/z(%)] 107(100), 91(85), 121(74), 150(54), 79(30), 39(25), 65(16), 135(13), 51(12), 103(8)}" β-phellandrenef Í&¢ Î&~&j r W>î. . Sulfur compoundsê BË2B~ Ö"f ÿ¢~² î¾" 2 ~ Î& WB Wªîb ß~² 2,4-hexadienal" pyridine î¾ Î&ö ~~, 2-methyl-2-ethyl-1,3-dithiolane{[m/ z(%)] 119(100), 59(50), 148(43), 55(32), 45(14), 27(12), 133(11), 88(10), 32(8), 39(5)} 2 Î&ö ~~ W>î . BË 5 BBËö ' ¦Òò¢ Î&b WB ËVWª~ GC chromatogramj Fig. 1ö ¾æÚî . BBË2BöBº BBË~ Wªb {B heptanal, 1,2dimethoxybenzene, pyrimidine, 2-methoxyphenol(guaiacol), 4vinylphenol 5 3-ethyl-2,5-dimethylpyrazine j ~ 12B. ~ Wª {>æ p~ . ß® C~, Æ ¢, æz~ óî ~ "º ËVWª 4-vinylphenol(23)f BË" BË2B, BB ËöB ¦Â>îb¾ BBË2BöBº {>æ p~ . BB Ë~ ËVWªf BË~ ËVWª > z ô~b¾ 2B Ò~&j r î² WB ËVWª~ >& BË~ ©ö j 'î . ¾ v «~~ 2BöB WB C ËVWª~ ïf ~ ÿ¢~& . Ëï& BË2Bf BËö ~, î¾, Í&, 2 2B~ ¦Ò ò¢ &æO Î&~ & ò~ &Ë¦Ò Ö"¢ Table 2ö ¾æÚî . BË~ > Ëf ' ¦Òò¢ &æO Î &ö V¢ 6²~º ãËj &æò Í&¢ Î&~& j rò F~' 6²¢ & . ~Ëf î¾" Í& ¢ Î& BËöB '' 6²~& . î¾Ë" ÚËf Í & Î& Ã&~& ÖËf ' ¦Òò¢ Î&b 6 ²~&b¾ 2¢ Î& ©öBº F~' N¢ æ p ~ . ¾ 4B~ ¦Òò¢ Îv Î& BË2BöBº .
(7) ®"²æ B 36 ² B 2 ^ (2004). 208. Fig. 2. Amount of some major flavor compounds identified from doenjang, doenjang soup, soondoenjang, and soondoenjang soup.. ÖË ² 6²~& . *Ú' êîf ®î~ F^êöº &Ëï&~ 6>& Ã&~&b¾ ¦Òò Î&«~ö V¢ F ~' Nº &V>æ p~ . BBË2Bf BBËö ' ¦Òò¢ &æO Î&~ & Ò ò~ &Ë¦Ò Ö"º Table 3ö ¾æÚî . > Ëf ''~ Î&Òòö V¢ 6²~&b ~Ëf B BË2Bf ' ¦Òò ~¾O Î& BËöBê F~' N ¢ æ p~ . î¾Ë" ÚËf î¾" Í& Î& ö V¢ '' Ã&~ BBË2Bº BBË ¶Ú &Ë'. b ±f 6>¢ ¾æÚî . ÖËf î¾" Í&¢ Î &ö V¢ 6²~& . f(24) f BËöB indole ï 1.0 µg/g ç > ÖËj ¾æÚº ö Wª B ~&æò BBË2BöB {B indole~ ï 1.053 µg/gîb¾ BBË2B~ *Ú' êîº î¾j Î& b ÖËj ÛB~ ®î~ F^êº J®J F~' Ã&¢ ¾æÚî . BË2Bf BBË2B~ &Ë' ßW" "ºËVWª~ ç &&ê¢ 7²æªCb ¦Æ~ Ö"¢ Table 4ö ¾æÚ î . v «~~ 2BöB ï &Ë ô~b î¾" 2 ~ Î&öB F¾B sulfur compound~º ÚËö &~&b , ïîæò Í&öB WB VæWª ÚË" î ¾Ë Îvö V~& . ï v ® ôf aldehyde~º > Ëöò jî¢ ÖËö V~º Wªb ¾æÒ . Ò *Ú' 2B~ êîf ®î~ F^êº aldehyde~f alcohol~~ Wª &~& . Pyrazine~º k¾ &v j º ";öB W>º ËVWª(25) peanut butter~ ² ËVWªæ(26) BBËöB ¦ÂB · pyrazine~ & BBË2B~ > Ëö V *"~&b¾ ²æª C~ Ö"fº ¢~~æ p~ . BË2Bf BBË2BöB ç &'b ï ôb > Ë" *Ú' ®î~ F^ ê 5 ËVWª F^êö &~º ©f aldehyde~, alcohol~, ketone~&bæ f v «~~ BË2B ËVWªj W ~º "ºWª¢ > ® .. º. £. BË" BBËö ~, î¾, Í&, 2¢ ¦Òò Î&. Table 2. Sensory evaluation scores for doenjang soup flavor Savory flavor*** D D+A D+G D+R D+O D+A+R+G+O. 6.17Û1.83a 5.36Û2.24a 5.14Û1.46a 3.64Û1.78b 5.43Û1.79a 3.36Û1.60b. Anchovy-like flavor c. 3.69Û1.44ac 4.86Û2.32a 3.14Û1.17b 3.57Û1.83b c 3.93Û1.33ab 3.50Û2.98b. Garlic-like flavor***. Hot spicy-like flavor***. Offensive flavor***. Overall smell. Overall quality. 2.50Û1.38c 2.43Û1.40c 4.93Û2.56b c 5.00Û1.88ab 3.00Û1.75c 6.43Û1.74a. 1.83Û1.10b 2.21Û1.37b 3.00Û2.04b 6.07Û2.56a 3.07Û2.01b 6.93Û1.77a. 6.69Û1.60a 6.43Û1.91b c 5.00Û1.41bc c 4.00Û1.88cd c 5.57Û1.65ab 2.93Û1.94d. 3.95Û1.51b 4.14Û1.75ab c 3.86Û1.17ab c 4.07Û1.00ab c 4.50Û1.23ab 4.86Û1.51a. 3.74Û1.73a 4.50Û2.18a 4.29Û1.20a 3.71Û1.38a 4.14Û1.35a 4.21Û1.63a. Offensive flavor***. Overall smell*. Overall quality**. 6.83Û1.65ab 7.07Û1.49a 5.14Û1.75c c 4.64Û2.13cd c 5.64Û1.82bc 3.36Û1.65d. 3.67Û1.68b 3.64Û1.78b 5.21Û1.42a c 4.50Û1.29ab c 4.50Û1.45ab 4.86Û1.88a. 3.52Û1.40b 3.64Û1.65b c 4.43Û1.22ab c 4.43Û1.34ab c 4.57Û1.34ab 5.14Û1.79a. c. There are significant differences among the values within the same column (*p<0.05, **p<0.01, ***p<0.001). Means with the different letters in column are significantly different by Duncan's multiple range test. Values are MeanÛS.D., p<0.05. D: Doenjang, A: Anchovy, G: Garlic, R: Red-pepper powder, O: Green onion.. Table 3. Sensory evaluation scores for soondoenjang soup flavor. S S+A S+G S+R S+O S+A+R+G+O. Savory flavor***. Anchovy-like flavor. Garlic-like flavor***. Hot spicy-like flavor***. 6.43Û1.68a 5.36Û1.55abc c 5.86Û1.66ab c 4.71Û2.02bc 6.36Û1.39a 4.29Û1.86c. 3.74Û1.74a 4.71Û1.86a 4.07Û1.54a 3.29Û2.16a 3.64Û1.82a 3.86Û2.17a. 2.57Û1.38d 2.43Û1.02d 5.29Û2.36b 4.64Û2.13c 3.57Û1.87d 5.78Û2.26a. 2.24Û1.34b 2.21Û1.25b 3.07Û1.69b 6.00Û2.00a 3.29Û2.16b 6.36Û1.60a. cc. c. There are significant differences among the values within the same column (*p<0.05, **p<0.01, ***p<0.001). Means with the different letters in column are significantly different by Duncan's multiple range test. Values are MeanÛS.D., p<0.05. S: Soondoenjang, A: Anchovy, G: Garlic, R: Red-pepper powder, O: Green onion..
(8) BË2B~ &Ò W>º ËVWª" &Ë' ßW. 209. Table 4. Selection of important variables by forward stepwise multiple regression analysis for characteristics of doenjang soup and soondoenjang soup R-square. Variable. Doenjang soup. Soondoenjang soup. Savory flavor. Aldehydes Ketones Furans. 0.89** 0.93* 0.97. Aldehydes Hydrocarbones. 0.80* 0.97*. Anchovy-like flavor. Nitrogen compounds Acids Aldehydes. 0.43 0.68* 0.99. Hydrocarbons Others Alchohols. 0.50 0.93* 0.98*. Garlic-like flavor. Phenols Others Esters. 0.73* 0.92 0.98. Others Pyrazines Alcohols. 0.87** 0.95 0.99. Hot spicy-like flavor. Others Ketones Sulfur compounds. 0.93** 0.97 0.98. Aldehydes Alcohols. 0.92** 0.98. Offensive flavor. Aldehydes Ketones. 0.83* 0.95. Others Alcohols Hydrocarbones. 0.87** 0.94 0.99. Overall smell preference. Alcohols Aldehydes. 0.54 0.99**. Benzenes Ketones. 0.73* 0.89. Overallquality preference. Acids Ketones Aldehydes. 0.35 0.77 0.91. Alcohols Esters. 0.63 0.86. *significant at p<0.05, **significant at p<0.01.. ~ 2B & Ò r Î&Òòö ~~ WB ËV Wª 5 ËVWª Wö 'Ëj ~º ¶¢ rj ¶ ~& . Ò &˦Ң Û~ BË2B~ ËVWª~ ßWö &~º "ºWªj rj~ . BË~ ËVWªöº aldehyde~f ester~~ ËVWª ô~b¾ BBË~ ËVW ªöBº BË~ © sulfur compound~f pyrazine~ ËV Wª~ >f ï z ô~ . BBË~ ËVWª >º B Ë~ © ô~b¾ ~, î¾, Í&, 2¢ ¦Òò Î &~ & BBË2BöBº BË2B J®J z ' f >~ ËVWª W>î . BBË2BöB ¦ÂB · pyrazine~º &˦Ò~ Ö" BBË2B~ > Ëö V ~æ p~ . BË2Bf BBË2BöB ç&'b ï ôb *Ú' ®î~ F^ê 5 ËVWª F^êö & ~º ËVWªf aldehyde~, alcohol~, ketone~& .. ^. ò. 1. Kim MH, Im SS, Yoo YB, Kim GE, Lee JH. Antioxidative materials in domestic meju and doenjang. 4. Separation of phenolic compounds and their antioxidative activity. J. Korean Soc. Food Nutr. 23: 792-798 (1994) 2. Hong SS, Chung KS, Yoon KD, Cho YJ. Antimutagenic effect of solvent extracts of Korean fermented soybean products. Food Biotechnol. 5: 263-267 (1996) 3. Shin ZI, Ahn CW, Nam HS, Lee HJ, Lee HJ, Moon TH. Fractionation of angiotensin converting enzyme(ACE) inhibitory peptides from soybean paste. Korean J. Food Sci. Technol. 27: 230234 (1995) 4. Kim YT, Kim WK, Oh HI. Screening and identification of the fibinolytic bacterial strain from chungkook-jang. Korean J. Appl. Microbiol. Biotechnol. 23: 1-5 (1995). 5. Seo JS, Chang HG, Ji WD, Lee EJ, Choi MR, Kim HJ, Kim JQ. Aroma components of traditional Korean soy sauce and soybean paste fermented with same meju. J. Microbiol. Biotechnol. 6: 278-285 (1996) 6. Ji WD, Lee EJ, Kim JK. Volatile flavor components of soybean pastes manufactured with traditional meju and improved meju. J. Korean Agric. Chem. Soc. 35: 248-253 (1992) 7. Kim JK, Seo JS, Chang HG, Lee SJ. Characteristic flavor of Korean soybean paste. J. Microbiol. Biotechnol. 3: 277-284 (1993) 8. Kim GE, Kim MH, Choi BD, Kim TS, Lee JH. Flavor compounds of domestic meju and doenjang. J. Korean Soc. Food Nutr. 21: 557-565 (1992) 9. Ji WD, Yang SH, Choi MR, Kim JK. Volatile components of Korean soybean paste produced by Bacillus subtillis PM3. J. Microbiol. Biotechnol. 5: 143-148 (1995) 10. Park JS, Lee MY, Kim KS, Lee TS. Volatile flavor components of soybean paste (doenjang) prepared from different type of strain. Korean J. Food Sci. Technol. 26: 255-260 (1994) 11. Choi MK, Sohn KH, Jeon HJ. Change in odor characteristics of doenjang with different preparing methods and ripening period. Korean J. Diet. Cult. 12: 265-274 (1997) 12. AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. Ab. 4-50. American Oil Chemists' Society, Champaign, IL, USA (1990) 13. AOAC. Official Method of Analysis. 15th ed. Method 925.10. Association of Official Analytical Chemists. Washington, DC, USA (1990) 14. AOAC. Official Method of Analysis. 15th ed. Method 925.5. Association of Official Analytical Chemists. Washington, DC, USA (1990) 15. Lee SH, Joo KJ. Analysis of volatile flavor compounds in sesame oil extracted by purge-and-trap method. Korean J. Food Sci. Technol. 30: 260-265 (1998) 16. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1993).
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