Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto

Tadayoshi TANAKADepartment of the Science of Living, Kyoritsu Womens’ Junior College

Kanako MURAMATSUDepartment of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women’s University

Haeng-ran KIMDepartment of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women’s University

Tazuko WATANABEDepartment of the Science of Living, Kyoritsu Womens’ Junior College

Michiyo TAKEYASUDepartment of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women’s University

Yukiko KANAIDepartment of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women’s University

Kan KIUCHIDepartment of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women’s University

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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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Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto

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Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto

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