NDLI: Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens

Content Provider	Springer Nature Link
Author	Hong, Yeun Jung, Hyun Ji Kim, Hae Yeong
Copyright Year	2012
Abstract	Four strains of Bacillus amyloliquefaciens with high proteolytic, fibrinolytic, and angiotensin converting enzyme (ACE) inhibitory activities were used to make Bacillus-koji suitable for the production of functional doenjang. Volatile compounds in Bacillus-koji doenjang were analyzed by headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS) to compare the aroma profile with those of commercially produced doenjang made with traditional meju and with modified koji. Extraction temperatures for SPME were adjusted to 30 and 90°C. Commercial samples contained significantly more esters than Bacillus-koji doenjang and demonstrated a more complex volatile compound profile. Pentanoic acid, butanoic acid, or 2/3-methyl butanoic acid, known as off-flavor compounds in doenjang, were not detected in one of the Bacillus-koji doenjang when extracted at 30°C. From the sensory test results, the cheese character was less intense in Bacillus-koji doenjang than commercial samples, although not all sensory properties projected a significant difference.
Starting Page	1163
Ending Page	1172
Page Count	10
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	4
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-08-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	doenjang Bacillus volatile solid phase microextraction-GC-MS sensory Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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