양파식초의 발효제조 및 제품의 생리활성

정은정,박혜진,차용준,Jeong, Eun-Jeong,Park, Hye-Jin,Cha, Yong-Jun 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents ($11{\sim}15^{\circ}Brix$) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and $15^{\circ}Brix$ reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents ($13^{\circ}Brix$) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.

Size-exclusion chromatography법에 의한 식품 중 알긴산프로필렌글리콜 분석법 확립

정은정,최유정,이근영,윤상순,임호수,김용석,Jeong, Eun-Jeong,Choi, Yoo-Jeong,Lee, Gunyoung,Yun, Sang Soon,Lim, Ho Soo,Kim, Yong-Suk 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.5

HPLC-size-exclusion chromatography에 의해 가공식품에서 알긴산프로필렌글리콜의 함량을 분석하는 방법이 개발되었다. 알긴산프로필렌글리콜을 분석하기 위해 GF-7M HQ column과 LT-ELSD detector가 선정되었다. 알긴산프로필렌글리콜 분석을 위한 전처리 조건으로는 $20^{\circ}C$에서 150 rpm으로 3시간 동안 추출하는 방법이 선정되었다. 알긴산프로필렌글리콜을 5 농도(300, 500, 700, 1,000, and 1,500 mg/kg) 범위에서 검량선을 작성한 결과 직선성($R^2$)은 0.9873으로 측정되었다. HPLC system에 의한 알긴산프로필렌글리콜 분석시 검출한계(LOD) 및 정량한계(LOQ)는 각각 171.43 mg/kg 및 519.50 mg/kg이었다. Size-exclusion chromatography에 의해 얻은 회수율 및 변동 계수(coefficient of variation)는 각각 86.1~110.4% 및 4.1~13.5%이었다. 본 연구에서 개발된 HPLC-size-exclusion chromatography system을 적용하여 134 품목의 가공식품에서 알긴산프로필렌글리콜 함량을 분석하였다. 이 결과들은 이 방법이 가공식품에서 알긴산프로필렌글리콜 함량을 분석하는데 적용할 수 있는 방법이라는 것을 나타낸다. An analytical method for determination of propylene glycol alginate (PGA) in food products was developed by HPLC-size-exclusion chromatography. The GF-7M HQ column and LT-ELSD detector were determined by considering the instrumental analysis conditions for PGA analysis. The pretreatment method for the analysis of PGA was suitable for 3 hr extraction at $20^{\circ}C$ and 150 rpm according to the extraction temperature. Linearity ($R^2$) for the analysis of PGA was 0.9873 at calibration curve range of 300, 500, 700, 1,000, and 1,500 mg/kg (5 points). The limit of detection and limit of quantification of PGA on HPLC system was 171.43 and 519.50 mg/kg, respectively. The accuracy and coefficient of variation obtained by size-exclusion chromatography were 86.1~110.4% and 4.1~13.5%, respectively. By applying the HPLC-size-exclusion chromatography system, it was possible to analyze the contents of PGA in 134 different types of food products.

오미자 첨가 양파초음료 제조 및 항균·항산화 활성

정은정,차용준,Jeong, Eun-Jeong,Cha, Yong-Jun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화

정은정 ( Eun-jeong Jeong ),차용준 ( Yong-jun Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.1

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

초산 발효과정 중 양파착즙액 휘발성 향기성분 변화

정은정 ( Eun-jeong Jeong ),차용준 ( Yong-jun Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

고려중기 경주의 邑基 이전과 景觀

정은정(Jeong - Eun Jeong) 한국사학회 2012 史學硏究 Vol.- No.106

신라 왕도시절 통치의 핵심영역인 경주 都內는 고려 태조이래 邑內?外로 분리된 데다, 현종 3년에는 邑內를 중심으로 성곽을 축성하게 되었다. 당시의 축성은 현종 2년 동여진 침입에 대비한 방어차원이긴 하나, 차후 경주의 영역정비와 新邑基건설에 견인차 역할을 했다. 경주의 서북방면에 치우친 초기금성터에 읍기가 건설되기 전까지는 월성일대가 舊邑基지역으로 기능했다. 경주의 읍기가 월성방면에서 초기금성터 쪽으로 옮아가는 양상은 발굴자료를 통해서 확인가능하다. 대체로 고려전기에는 월성일대에서, 고려중기 이후로는 초기금성터에서 관련 유물이 집중되고 있다. 한편 현종 이후 경주 新邑基건설은 성곽 축성 즉시 착수되지는 못했다. 경주세력의 제어와 공사 기일의 문제 등 제반 여건으로 인해 기존 월성일대의 기간시설물을 활용하는 절충 시기가 잠시 있었다. 이때 경주 舊邑基에 해당하는 월성일대 사찰과 재정?유통시설이 활용되었다. 문종전후해서 경주는 점차 지방도회로서 국가가 강제하는 경관을 구축해 나갔다. 경주 신읍기인 초기금성터 주변으로는 강한 구심력을 보이는 資福寺와 客舍가 배치된 것이다. 新邑基의 관향은 외방관도와 배후촌락과의 통행을 참작해서 결정되었다. 경주 신읍기의 도로는 각 성문을 연결하는 십자형태로서 서북방면의 慶州道와 만난다. 경주도의 진행방향에 맞춰 인근의 속현도 신읍기 외곽에 차례대로 배속되었다. 또한 新邑基에서 서쪽?북쪽 방면으로는 통행편의를 위해서 細路가 신설되거나 자연 촌락의 생성이 두드러졌다. 경주 新邑基에서의 도로는 월성일대의 舊邑基에 비하면 상대적으로 도로의 개설연한도 늦고 노폭도 좁은 편이다. 기존 왕경대로를 개?보수하던 차원과는 달리 新邑基서?북쪽으로는 새로이 자연적인 ‘길’이 만들어진 것이다. 이들 小路는 이전부터 있어왔던 촌락과의 주요통로와 서북방면에 신설된 촌락 사이의 연결을 긴밀히 하는 방향으로 전개되었다. 요컨대 현종 3년 초기금성터 방면에 성곽이 始築되고 난 후 문종 전후해서 경주 新邑基지역은 국가차원의 권위체계 강제와 이에 추수하는 변화로 인해 차츰 지방도회로서의 전형을 갖추게 되었다. In the third year of King Hyeonjong, a castle for administrative authorities was built and a new Eupgi was constructed in the Geumseong districts of Gyeongju. The government office remains in the former part of the Goryeo Dynasty were excavated in the whole area of Wolseong in Gyeongju, and the subsequent relics were unearthed in the Eupseong districts. Since 1012, however, the government-controlled market and granary in the whole area of Wolseong had been continuously used until the construction of the new Eupgi was completed. The townscape of the new Eupgi had been controlled at national level since the reign of King Munjong. And Gyeongjudo(慶州道), an outer arterial road, was repaired. Through the arrangement of Jaboksa(資福寺) and the installation of Gaeksa(客舍), Gyeongju began to take the shape of a provincial town. The new Eupgi was located to the northwest, and its newly-organized villages stood close together in the northwestern area of Gyeongju, in the light of the connection to Gaegyeong. Because the idea of geomancy such as Josan (朝山) Jusan(主山) wasn"t settled down until then. The narrow path in the new Eupgi was constructed for the sake of the close linkage with the main streets in the old villages. Gyeongju took the typical shape as a provincial town by the government-controlled townscape improvement and other small change in the mid-Goryeo Dynasty.

원간섭기 開京의 賜宴 변화와 그 무대

정은정(Jeong, Eun-Jeong) 부산경남사학회 2013 역사와 경계 Vol.89 No.-

연희는 일반적으로 공식 ? 비공식적인 것으로 구분한다. 고려시대 국왕 주도의 국가행사 후 뒷풀이가 수반된 禮는 5禮중 嘉禮와 賓禮이다. 백관군 전체를 대상으로 하는 연희는 嘉禮중 東堂監試故放儀·新及第進士榮親儀·老人賜設儀이다. 원간섭기에 국왕은 이들 연희에서 소수관인을 지목해 집중적으로 賜宴하는 경향을 강하게 띠었다. 국왕이 측근세력 육성이라는 정치적 목적으로 연희를 활용한 때문이라 여겨진다. 관인들끼리도 원간섭기에 官路진출이 험난해진데 따라 座主門生宴으로 그들의 정치적 입지를 다지고, 향후 勢를 결집해 나갔다. 과거 관련한 좌주문생연 ? 하과장 경우는 관인사회에서도 선 ? 후배간의 禮가 대단히 중시되는 연희로서 공적 색채가 짙다. 그러나 원간섭기에는 이 조차도 사적 성격으로 변질되면서 부정기적인데다 비공식화하는 추세였다. 관인사회의 공적 연희 뿐 아니라, 원래부터 사적인 結緣으로부터 출발한 酒宴모임은 더욱 양성화되었다. 당시는 잦은 정치부침에 따른 불안감을 해소하기 위해 각종 會·酒宴·契등을 만들어 나갔다. 정치적 결속을 다지기 위한 차원이었다. 한편 관인잔치에서 酒宴배설의 주 ? 객체는 원간섭기 대표적 부원세력이었다. 在元경험을 바탕으로 원의 연희에 영향받은 이들을 중심으로 원에서 유행한 雜戱가 고려에 유입되었다. 원간섭기의 잡희는 呑刀·土呑·火戱등 서역 계통의 雜戱로서, 공연의 특성 상 넓은 마당을 지향한다. 열린공간에서 잡희공연이 이루어짐으로써 자연히 관람꺼리가 형성되었다. 이것이 잡희무대의 가설이나 부대시설의 추가적 확보로 이어졌다. 官人私邸의 누각 ? 정자, 객관의 증보수, 사원에서 우물천장 같은 공명시설의 등장이나 講學공간의 조성은 이러한 사정을 뒷받침한다. The king of Goryeo dynasty made a very small number of government officials arrange theatricals to forster his close associates under the Yuan dynasty"s interference period. With harder entering government service, government officials also participated in Jwajumunsaengyeon(座主門生宴) in order to make more personal political connections. Jwajumunsaengyeon and Hagwajang(夏課場), which were related to Gwageo, had the official character as the theatricals in which the hierarchical order of courtesy was regarded highly. However, by the Yuan dynasty"s interference period, they were changed as occasional and unofficial. The gathering, which had started as unofficial, increasingly brought out into the open. At that time, there were efforts to organize many sorts of gatherings(會), banquets(酒宴), and fraternities(契) so as to relieve anxieties due to political ups and downs and strengthen the political solidarity among government officials. The subjects and objects around the banquets for government officials(관인잔치) were the representative sympathizers of Yuan dynasty. Japhui (雜戱) was brought into Goryeo by those who had had experiences of the theatricals in Yuan dynasty. Under the Yuan dynasty"s interference period, Japhui was in need of a wide yard due to the nature of its performance. The spectacle was naturally provided as a result of performing in an open place. Therefore, it became necessary to construct stages for Japhui and prepare additional facilities. These circumstances were supported by the following: the construction or repair of pavilions(정자) and Nugaks(누각) in private houses of government officials and Gaekgwan(客館), the appearance of lighting facilities(空冥施設) like a well-ceiling(우물천장) in temples, and the preparation of the space in which Buddist monks gave sermon to the public(講學空間).

텃밭 공간을 통해 본 여성과 장소의 정치

정은정(Eun Jeong Chong),허남혁(Nam Hyuk Hur),김흥주(Heung Ju Kim) 한국농촌사회학회 2011 農村社會 Vol.21 No.2

이 연구는 지역공동체지원농업(CSA)의 여러 방식 중에서 전국여성농민회총연합의 "언니네텃밭" 사업을 사례로 하여 이의 특성과 정치사회적 의미를 분석한 것이다. 이 사업은 여성농민들이 주체적으로 나서서 여성들 간의 연대 사업을 성공적으로 추진하고 있다는 점에서, 한국의 여성농민운동사 뿐만 아니라 여성운동사에서도 중요한 사례라고 할 수 있다. 특히 "식량주권"의 논의를 확장시키고 이를 실현하려는 중요한 방법으로 꾸러미 사업을 전개한다는 점에서 강한 운동성과 지역성을 가지고 있는 사업이다. 이 논문의 분석 장치는 Escobar와 Harcourt가 제안한 여성과 장소의 정치(Women and the Politics of Place:WPP) 프레임이다. 이를 통해 "언니네텃밭" 사업의 주체인 여성농민들의 몸, 환경, 경제 영역의 차이와 다양성을 중점적으로 분석하였다. 여성 농민들은 이런 일련의 경험을 통해 몸의 재체화(reembodying), 환경의 재배태화(reembedding), 경제의 재지역화(relocalizing) 과정을 수행하고 있으며, 이러한 경험을 글로벌 차원의 지적·정치적 활동으로 연결시키고 있다. 무엇보다 "언니네텃밭" 사업은 "텃밭"이라는 가장 작은 장소에 기반을 둔 운동이지만, 이 작은 장소에서 도시의 여성소비자와의 연대를 바탕으로 식량주권을 실현함으로써 현재의 세계화된 먹거리체계를 생태적으로 재지역화하고자 하는 초국적 농민운동의 비전을 보여주었으며, 일상적으로 실천하고 있다는 점에서 의의를 찾을 수 있었다. 또한 "언니네텃밭" 사업은 지금까지 사회적 배태성과 운동성, 시장성과 도구성을 적절히 조화시킬 수 있었기 때문에 지속적으로 확장될 수 있었다. 추후 과제는 과연 "언니네텃밭" 사업이 지금의 약한 형태의 CSA로 남아 있을 것인지, 아니면 보다 강한 형태의 CSA로 발전할 것인지 여부이다. 그리고 이는 참여 주체들의 강한 동기부여와 역량강화(empowerment)에 의해 결정되는 매우 유동적인 주제가 될 것이다. This article analyses the characteristics and social meanings of the "sisters" kitchen garden` project of the Korean Women Peasant Association(KWPA), which is a kind of community supported agricultures(CSAs). Unlike other CSAs or box schemes in Korea, this project can be considered as a very important case in terms of the history of the women peasant movement as well as feminist movement in Korea, in that women peasants have been successful of this solidarity project as the main subjects. Most of all, this project is based on the strong social movement as KWPA approaches are based on food sovereignty concept. This article theoretically borrows the WPP(Women and the Politics of Place) frame suggested by Escobar and Harcourt, through which the differences and diversities of the body, environment, and economy sphere of the women peasants are analysed. Thay are performing the processes of reembodying of the bodies, reembedding of the environment, and relocalizing of the economy by their project experiences, which are connected to global intellectual·political activities, as the WPP frame suggests. This project is based on "kitchen garden" which is a small private place, but they envision and perform the global peasants movement everyday which is ecologically relocalizing the current global food system by realizing food sovereignty in terms of solidarity with urban women consumers from the small "kitchen garden". It could be extended because of the good balance between social embeddedness and progressiveness, marketness and instrumentalism. The next step is whether it remains to be a weak type of CSAs or it develops as an strong type of CSAs. That must be an highly fluid theme depending on the strong motivation and empowerment of the participating subjects.

반 데르 퀘켄 영화 형식의 해방적 성격 -영화 <존재의 얼굴(Face Value)>(1991)을 중심으로-

정은정 ( Eun Jeong Jeong ) 한양대학교 현대영화연구소 2011 현대영화연구 Vol.7 No.2

Johan Van Der Keuken(JVDK), who is a Dutch documentary filmmaker, has filmed several impressive documentaries. The themes of his films are quite extensive, but he has always been interested in political and existential problems such as human alienation in the capitalistic societies, poverty of the Third World, diaspora of minority groups. In order to deal with these themes, he has always searched for a new form of film. And his experiment in film form aims at liberation of image and sound from meaning or reality. JVDK`s <Face Value(1991)> is a film which is about people who live in 5 countries of Europe. Each character in this film, who is from many different racial, religious, economic-social groups, are expressed in the form of face close-up, voice-over, and collage(polyphony). And in the end, the film finally makes a big collage-portrait of europe which is made of many small portraits. In this way the film becomes a kind of ``Anthropology of Face``. In the film, JVDK breaks the conventional film grammar and try experimental forms of film such as polyphonous narratives, a dialectical collage of face close-up and voice-over, black screen, and free camera works etc. And by these new ways of filming, he liberates images and sounds. The liberation of image and sound makes the film a open space which can create various meanings endlessly. JVDK`s film form of liberation is an attempt to give film the autonomous power to create meanings endlessly by liberating image and sound.

가열조리한 오만둥이된장찌개의 휘발성 향기성분

정은정(Eun-Jeong Jeong),조우진(Woo-Jin Cho),차용준(Yong-Jun Cha) 한국생명과학회 2008 생명과학회지 Vol.18 No.11

오만둥이된장찌개의 가열조리에 따른 열유도반응물질을 규명하여 오만둥이를 이용한 가공기술의 기초자료를 제공하고자 향기성분을 분석하였다. 총 128종의 휘발성 향기성분은 에스테르류(16종), 방향족화합물류(14종), 함질소화합물류(11종), 알콜류(34종), 테르펜류(5종), 카르보닐화합물류(23종), 퓨란류(4종), 탄화수소류(13종), 산류(5종) 및 기타화합물류(3종)로 구성되어 있었다. 된장의 향기성분은 방향족화합물, 알콜류 및 산류의 순으로 많았고, 가열 반응 후 pentanoic acid (불쾌취)는 감소하였으며 열유도 화합물인 furfural을 주로 한 퓨란류가 약 2배로 증가하였다. 오만둥이의 향기성분은 decenol, 2,6-dimethylheptanol 및 octanol이 주된 성분인 알콜류, 탄화수소류 및 방향족화합물 순으로 많았다. 가열 반응 후에는 pentanol의 함량이 증가하였고, 함질소아미노산과 카르보닐화합물의 열유도화합물인 2-acetyl-2-thiazoline 및 benzothiazole과 같은 함황고리화합물이 생성되었다. 오만둥이 된장국에서는 오만둥이에서 유리되는 decenol 및 2,6-dimethylheptanol을 주로한 알콜류, 방향족화합물, 탄화수소류 및 된장가열 후 생성된 benzeneacetaldehyde가 주된 카르보닐 화합물이 많았다. 즉 오만둥이 된장국은 독특한 오만둥이 향을 함유한 동시에 된장의 구수한 향미를 보유함을 알 수 있었다. For useful basic data in developing of Omandungi (Styela plicata) processed products, volatile flavor compounds were analyzed to identify the key reaction flavor compounds induced through heat treatment (100℃, 10 min) in Omandungi -Doenjang (soybean paste) soups and stew. A total of 128 flavor compounds were identified and composed mainly of esters (16), aromatic compounds (14), N-containing compounds (11), alcohols (34), terpenes (5), carbonyl compounds (23), furans (4), hydrocarbons (13), acids (5) and miscellaneous compounds (3). Three groups including aromatic compounds, alcohols and acids were detected in high amounts in Doenjang. However, the levels of C4-C6 series acids (i.e., pentanoic acid having off-flavor) decreased by cooking (100℃, 10 min), whereas that of furans (i.e., furfural) as heat induced compounds increased 2 times. Alcohols were detected the major group in Omandungi and followed by hydrocarbons and aromatic compounds in that order. In particular, 3 compounds including decenol, 2,6-dimethylheptanol and octanol were the major alcohols of Omandungi. By cooking, the compounds known heat-induced compound, 2-acetyl-2-thiazoline and benzothiazole, were newly formed in Omandungi-Doenjang stew. The alcohols (i.e., decenol, 2,6-dimethylheptanol), hydrocarbons and aromatic compounds derived from Omandungi were supposed to enhance a seafood-like flavor in Omandungi-Doenjang stew.