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Abstract ▼ AI-Helper

Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrom...

Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 104 volatile flavor compounds were detected in both samples. Of these, 66 were positively identified, composed of aldehydes(14), ketones(8), alcohols(30), terpenes(20), sulfur-containing compounds(10), aromatic compounds (6), esters(12) and miscellaneous compounds(8). Levels of several other compounds such as aldehydes, terpenes, sulfur-containing compounds and esters decreased with fermentation time, whereas alcohols, ketone and aromatic compounds increased. Particularly, levels of alcohols in fermented Toha-jeot was 21 times higher than those of unfermented one. Major volatile flavor compounds in both samples were composed of terpenes, sulfur-containing compounds, esters and ethanol.

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