Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)
- Authors
- Park, Min Kyung; Choi, Hyung-Kyoon; Kwon, Dae-Young; Kim, Young-Suk
- Issue Date
- 2007
- Publisher
- ELSEVIER SCI LTD
- Keywords
- cheonggukjang; Stable-isotope dilution assay; volatile organic acid; gas chromatography-mass spectrometry (GC-MS); Solid-phase microextraction (SPME)
- Citation
- FOOD CHEMISTRY, v.105, no.3, pp 1276 - 1280
- Pages
- 5
- Journal Title
- FOOD CHEMISTRY
- Volume
- 105
- Number
- 3
- Start Page
- 1276
- End Page
- 1280
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24216
- DOI
- 10.1016/j.foodchem.2007.03.012
- ISSN
- 0308-8146
1873-7072
- Abstract
- Volatile organic acids in freeze-dried Cheonggukjang were quantified using a stable-isotope dilution assay (SIDA) according to the fermentation period. Five organic acids, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, and 3-methylbutanoic acid, were identified using solid-phase microextraction (SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS). The contents of volatile organic acids in Cheonggukjang were highly dependent on the fermentation period and they increased during fermentation. Moreover, the branched-chained organic acids (namely 2-methylpropanoic acid and 3-methylbutanoic acid) were formed earlier and were present at much higher contents than the corresponding straight-chained organic acids during Cheonggukjang fermentation. (c) 2007 Elsevier Ltd. All rights reserved.
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