Abstract
Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang were determined by comparing the abundances of each peak by gas (GC) and high performance liquid chromatography (HPLC). The mean values of volatile organic acids (acetic acid, butyric acid, propionic acid and 3-methyl butanoic acid), determined in 18 Doenjang samples, were found to be 91.73, 29.54, 70.07 and 19.80 mg%, respectively, whereas the mean values of non-volatile organic acids, such as oxalic acid, citric acid, lactic acid and succinic acid, were noted to be 14.69, 5.56, 9.95 and 0.21 mg%, respectively. Malonic and glutaric acids were absent in all the tested samples of Doenjang. The findings of this study suggest that determination of organic acid contents by GC and HPLC can be considered as an affective approach to evaluate the quality characteristics of fermented food products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
