| Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang). | |
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MedLine Citation:
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PMID: 20434502 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang were determined by comparing the abundances of each peak by gas (GC) and high performance liquid chromatography (HPLC). The mean values of volatile organic acids (acetic acid, butyric acid, propionic acid and 3-methyl butanoic acid), determined in 18 Doenjang samples, were found to be 91.73, 29.54, 70.07 and 19.80 mg%, respectively, whereas the mean values of non-volatile organic acids, such as oxalic acid, citric acid, lactic acid and succinic acid, were noted to be 14.69, 5.56, 9.95 and 0.21 mg%, respectively. Malonic and glutaric acids were absent in all the tested samples of Doenjang. The findings of this study suggest that determination of organic acid contents by GC and HPLC can be considered as an affective approach to evaluate the quality characteristics of fermented food products. |
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Authors:
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Shruti Shukla; Tae Bong Choi; Hae-Kyong Park; Myunghee Kim; In Koo Lee; Jong-Kyu Kim |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2010-04-29 |
Journal Detail:
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Title: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association Volume: 48 ISSN: 1873-6351 ISO Abbreviation: Food Chem. Toxicol. Publication Date: 2010 Aug-Sep |
Date Detail:
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Created Date: 2010-07-26 Completed Date: 2010-11-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8207483 Medline TA: Food Chem Toxicol Country: England |
Other Details:
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Languages: eng Pagination: 2005-10 Citation Subset: IM |
Copyright Information:
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Copyright (c) 2010 Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Food Science and Technology, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do 712-749, Republic of Korea. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acids
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analysis Bacillus subtilis / metabolism Chromatography, Gas Chromatography, High Pressure Liquid Fermentation Korea Medicine, Korean Traditional Reference Standards Soybeans / chemistry* Volatile Organic Compounds / analysis* |
| Chemical | |
Reg. No./Substance:
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0/Acids; 0/Volatile Organic Compounds |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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