한국식품영양학회지 Vol. 32 No. 5 (p.434-441)

콩 품종에 따른 발효물의 아미노산과 향기성분 특성

Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cultivar
키워드 :
soybean,cultivars,fermentation,amino acids,volatile compounds

목차

Abstract
서 론
재료 및 방법
   1. 콩 발효물 제조
   2. 품종별 원료콩의 일반성분 분석
   3. 품종별 콩 발효물의 유기산 분석
   4. 품종별 콩 발효물의 유리아미노산 분석
   5. 품종별 콩 발효물의 휘발성 향기성분 분석
   6. 통계처리
결과 및 고찰
   1. 품종별 원료콩의 일반성분
   2. 품종별 콩 발효물의 유기산
   3. 품종별 콩 발효물의 유리아미노산
   4. 품종별 콩의 성분과 콩 발효물의 발효특성 간의 상관관계
   5. 품종별 콩 발효물의 휘발성 향기성분
요약 및 결론
References

초록

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12∼45.12 and 14.26∼20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12∼657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.