지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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Changes in microflora and volatile flavor components in traditional gochujang with five different salt concentrations during the 10 month fermentation time were analyzed. The viable cell numbers of aerobic and halophile bacteria from all samples were determined to be in the range of 6-7 log CFU/g, which showed no significant change. A predominant species among aerobic and halophilic bacteria was identified as Bacillus subtilis, whereas a variety of species were identified in gochujang with salt concentrations of 3 and 6%. The analysis of volatile flavor components in gochujang during fermentation was conducted by SPME method. Esters and alcohols were identified as main aroma groups. Ethyl acetate among the ester group and ethanol among the alcohol group were found to be the major volatile flavor components in all types of gochujang. 3-Methyl-1-butyl acetate among the ester group and acetic acid among the acid group were detected much more in gochujang with salt concentrations of 3 and 6% as the fermentation stage continued. Meanwhile, 3-hydroxy-2-butanone among the ketone group was highly detected in gochujang with salt concentrations of 10 and 15%.
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참고문헌 (29)
참고문헌 신청
Ahn CW / 1986 / Changes of major components and identification of the flavor during the fermentation of kochujang
안미나 / 2013 / 바실러스 발리스모르티스 EXTN-1 균이 생산하는 3-hydroxy-2-butanone에의한 담배 생육촉진 / 농약과학회지 17(4):388~393
Cho HO / 1981 / Brewing method and composition of traditional kochuzang (red pepper paste) in Junrabook-do area / J. Korean Agric. Chem. Soc 24:21~28
Choi JY / 1997 / Changes of volatile flavor compounds in traditional kochujang during fermentation / Korean J. Food Sci. Technol 29:745~751
Choi JY / 1997 / Changes of volatile flavor compounds in improved kochujang prepared with soybean koji during fermentation / Korean J. Food Sci. Technol 29:1144~1150
안미나 / 2013 / 바실러스 발리스모르티스 EXTN-1 균이 생산하는 3-hydroxy-2-butanone에의한 담배 생육촉진 / 농약과학회지 17(4):388~393
Cho HO / 1981 / Brewing method and composition of traditional kochuzang (red pepper paste) in Junrabook-do area / J. Korean Agric. Chem. Soc 24:21~28
Choi JY / 1997 / Changes of volatile flavor compounds in traditional kochujang during fermentation / Korean J. Food Sci. Technol 29:745~751
Choi JY / 1997 / Changes of volatile flavor compounds in improved kochujang prepared with soybean koji during fermentation / Korean J. Food Sci. Technol 29:1144~1150
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