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Dynamic Headspace법에 의한 분획별 된장의 향기 성분
신묘란(Myo-Ran Shin),주광지(Kwang-Jee Joo) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.2
콩알로 된 메주에서 간장을 분리하지 않고 숙성시킨 순된장과 시중에서 판매되고 있는 시판된장의 향기 성분을 동정하기 위해 dynamic headspace법으로 염기성, 산성, 중성 분획으로 구분하여 향기 성분을 분리 추출하였다. GC와 GC-MS를 이용하여 동정, 확인하였다. 동정된 향기 성분중 순된장은 61종, 시판된장은 43종이었고, 동정된 각 성분의 분포는 두 시료간에 차이를 나타내었다. 순된장의 염기성 분획에서는 된장의 향기 성분에 기여하는 2,3-dimethylpyrazine을 포함한 10개의 alkylpyrazine이 검출되었으며 pyridine 등 함질소화합물과 함황화합물들이 함유되어 있었다. 반면에 28.3%의 대두와 소맥 22.2%, 주정을 원료로 한 시판된장에서는 trimethylpyrazine만이 유일하게 함질소화합물로 동정되었다. 두 시료의 중성 분획에서 확인된 주요 향기 성분은 alcohol류, ester류, aldehyde류, furan류였으며, 그 함량은 염기성이나 산성 분획의 것보다 높았다. 특히 ester류는 주로 ethyl ester의 형태로 시판 된장의 주된 향기 성분으로 간주된다. 시판 된장 중에서 furfural의 함량이 45.28ppmb었으며 동정된 개별 향기 성분으로 가장 많은 함량을 나타내었다. The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography-mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.
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신묘란,주광지 啓明大學校 生活科學硏究所 2002 科學論集 Vol.28 No.-
Volatile flavor components from dried-anchovy were isolated by simultaneous steam distillation solvent extraction with ethyl ether. Capillary gas chromatography(GC) and gas chromatography-mass spectrometry(GC-MS) were used to identified the flavor compounds. A total of 52 compounds were detected in thesampel. Major volatiles identified included (E)-2-hexenal, 2,4-hepatadienal, 2,4-decadienal, (Z)-4-hepenal, (E)-2-octenal, 3,5-octadiene-2-one, 2-ethylfuran and 2-propylfuran. In particular, aldehydes were the greatest in numbers and amounts of identified flavors. The result indicated that identified flavor compounds have the highest probability to contribute to the flavor of dried-anchovy sample, and polyunsat urated fatty acids degradation leading to the formation of flavors of sample.
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신묘란,주광지 啓明大學校生活科學硏究所 1992 科學論集 Vol.18 No.-
The antioxidant activity of methanol extract of Ganoderma Lucidum and its fraction-7 were compared with those of 0.02% BHA, BHT in palm oil, soybean oil, lard and sesame oil. They were stored at 60℃ for 4 weeks and examined peroxide value regularly. The antioxidant activity of the methanol extract and its fraction-7 in palm oil and in lard increased in order of Control<BHA<GL MeOH E.<GL MeOH F-7<BHT, Control<GL MeOH E.<BHA<GL MeOH F-7<BHT respactively. There was no antioxidant activity observed in soybean oil after one week storage. While those in sesame oil, in the order of Control<BHA<GL MeOH F-7<GL MeOH E.<BHT. From these results results, methanol extract and its fraction-7 from Ganoderma Lucidum showed antioxidant activity in palm oil, lard and sesame oil.
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주광지,신묘란 啓明大學校 生活科學硏究所 2005 科學論集 Vol.31 No.-
This research examined the characteristics of sensory evaluation for Doenjang and Soondoenjang soups by the addition of some ingredients. Doenjang is a product of fermented soybean paste after removing soysauce. Soondoenjang is also a fermented soybean paste without extracting the soysauce. The soybean paste soups were cooked with soybean paste and additional ingredients such as anchovy extract, garlic, red pepper powder and green onion by the addition of a single, two, three, and all together respectively. In terms of the characteristics of sensory evaluation, when red pepper powder was added to the both soybean paste soups, the savory flavor was decreased, while the hot spicy-like flavor was increased. The offensive flavor was reduced by the adding garlic and red pepper powder. The overall smell preference was increased significantly only from the Soondoenjang soup with garlic. In particular, the panelists of sensory evaluation test were not contributed to find the differences for soups with two or three ingredients addition. This result has been found that the red pepper powder and garlic took part of important effects for the savory flavor, garlic-like flavor, hot spicy-like flavor and offensive flavor, also the overall smell preference as well as the quality preference in the both of soup samples.
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