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Updated: Mar 18, 2026

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto
T Tanaka1, K Muramatsu2, H R Kim2
1a Department of the Science of Living, Kyoritsu Womens' Junior College.
Abstract:
Volatile compounds from two South-East Asian fermented soybean foods, Chungkuk-jang (CKJ) and Itohiki-natto (natto), were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography (GC), and GC-sniffing. A total of 112 compounds were identified. A large amount of ethanol was detected from CKJ, while acetone and methyl isobutyrate were major components of natto. The characteristic odor compounds of CKJ were some ethyl esters of short chain fatty acids, diallyl disulfide, and several natto-like odor compounds were identified as ammonia, 2,5-dimethylpyrazine, and 2-methylbutanoic acid.
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