Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

Abstract

The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase microextraction (HS-SPME), followed by gas chromatography–olfactometry (GC–O). Nineteen and 28 aroma-active compounds were detected by aroma extract dilution analysis of purge and trap and SDE, respectively. Diallyl disulfide and 3-isobutyl-2-methoxypyrazine played a significant role in the aroma quality of gochujang. Twelve aroma-active compounds were detected by HS-SPME–GC–O based on sample dilution analysis. Methional, diallyl disulfide, and 3-isobutyl-2-methoxypyrazine were the most intense aroma-active compounds. 3-Isobutyl-2-methoxypyrazine was identified for the first time in gochujang.