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Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and
Kyung-Mo Kang1, Hyung-Hee Baek
1Department of Food Engineering, Dankook University, San 29, Anseo-dong, Dongnam-gu, Cheonan, Chungnam 330-714, South Korea.
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.
