보리등겨로 제조한 간장의 향기성분 = Changes in Flavor Components of Kanjang made with Barley Bran

국문 초록 (Abstract)

새로운 장류제품으로서 보리등겨의 이용방안을 모색하기 위하여 간장을 만들어 연구하였다. 보리로 제조한 간장의 갈색화는 점차적으로 증가 하였으며 완만한 변화를 보였다. 향기성분으로는 4-vinyl-2-methoxy-phenol, benzeneacetaldehyde, palmitic acid, 2-furancatboxaldehyde, methyl-9, 12-octadecadienoate, di-(2-ethylhexyl)phthalate, diethyl phtalate, dibytyl-1,2-benzenedicatboxylate, 5-methyl-2-furancarboxaldehyde, 3,4-dimethyl-1h-pyrazole, phenylethyl alcohol, dioctyl-hexanedioate, dimethyl-1,2-benzenedicatboxylate, benzaldehyde, methional, 2-methoxy-phenol, n-furfurylidene-3-methylbutyl amine, 1-furfuryl-2-formyl pyrrole, tetradrcanoic acid, 5-methyl-pyrimidine, 4-methyl-5-hydroxymethyl-imidazole, maltol, 5-(5-methyl-2-furanyl)methyl-2-furancarboxaldehyde 순으로 높은 함량을 차지 하였다.

다국어 초록 (Multilingual Abstract)

For investigation of new utilization as jang-products, kanjang was prepared using barely bran. This study was conducted to investigate flavor components of kanjang during fermentation time. The optical density was gradually increased. Among the flavor components identified in kanjang made with barley bran, the contents of 4-viny1-2-methoxy-phenol was the most in quantity followed by benzeneacetaldehyde, palmitic acid, 2-furancarboxaldehyde, methyl-9,12-octadecadienoate, di-(2-ethylhexyl)phthalate, diethyl phtalate, dibutyl-1,2-benzendicarboxylate, 5-methyl-2-furancarboxaldehyde, 3,4-dimethyl-1h-pyrazole, phenylethyl alcohol, dioctyl-hexanedioate, dimethyl-1,2-benzenedicarboxylate, benzaldehyde, methional, 2-methoxy-phenol, n-furfurylidene-3-methylbutyl amine, 1-furfuryl-2-formyl pyrrole, tetradecanoic acid, 5-methyl-pyrimidine, 4-methyl-5-hydroxymethyl-imidazole, maltol and 5-(5-methyl-2-furanyl)methyl-2-furancarboxaldegyde.