This study analyzed the nutritional composition properties of soybeans and the antioxidants, isoflavones, organic acids, and volatile flavor compounds of fermented black soybean products (FBSP). After 24 hours of fermentation, the range of water uptake ratio was 129.00-131.30%, respectively. Total polyphenols content and DPPH and ABTS radical scavenging activity were higher in Cheongja-3 FBSP, flavonoids in Socheongja, while DPPH and ABTS radical scavenging activities were similar in Cheongja-3 FBSP. Isoflavone contents of aglycones (daidzein, genistein, and glycitein) in Cheongja-4 FBSP increased up to 41.97 μg/g. The rank order of primary organic acids was citric acid > fumaric acid > acetic acid > lactic acid, with Cheongja-3 FBSP being the highest. This study identified a total of 34 volatile aroma-compounds, including seven alcohols, seven acids, seven ketones, five phenols, two esters, one furan, four pyrazines, and one miscellaneous. The result could be applied to determine the suitability of cultivars and the quality of the process used for fermented soybean products.

Abstract
서 론
재료 및 방법
    시료 및 검은콩 발효물 제조
    품종별 검은콩의 수침시간에 따른 수분흡수율
    품종별 검은콩 발효물의 항산화 활성
    품종별 검은콩 발효물의 이소플라본
    품종별 검은콩 발효물의 유기산
    품종별 검은콩 발효물의 휘발성 화합물
    통계처리
결과 및 고찰
    품종별 검은콩의 수침시간에 따른 수분흡수율
    품종별 검은콩 발효물의 항산화 활성
    품종별 검은콩 발효물의 이소플라본
    품종별 검은콩 발효물의 유기산
    품종별 검은콩 발효물의 휘발성 화합물
요 약
References

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• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye-young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 박지영(농촌진흥청 국립식량과학원 중부작물부) | Ji Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-yeong Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김홍식(농촌진흥청 국립식량과학원 중부작물부) | Hong-Sik Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 정광호(농촌진흥청 국립식량과학원 중부작물부) | Kwang-Ho Jeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 최혜선(농촌진흥청 국립식량과학원 중부작물부) | Hye Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Corresponding author