한국재래식(韓國在來式) 고추장의 효소숙성과정중(酵素熟成過程中), 향기성분생성(香氣成分生成)에 주(主)로 관여(關與)하는 Saccharomyces 속(屬) 1 주(株) Bacillus 속(屬) 3 주(株)를 각각(各各) 접종(接種)하여 담근, 고추장의 향기성분(香氣成分)을 동정(同定)한 결과(結果)를 요약(要約)하면 다음과 같다. Saccharomyces sp. 는 tetrahydro geroniol, methoxy acecoptenone 및 myrtanal의 생성(生咸)에 주(主)로 관여(關與)하며 Bacillus sp. B-1과 Bacillus sp. B-2는 furfuryl-n-butyrate, 그리고 Bacillus sp. B-3는 n-propylbenzene 의 생성(生成)에 주(主)로 관여(關與)하는것으로 밝혀 졌다.
Kochujang (Red pepper paste) is one of a traditional fermented seasoning foods having peculia. flavor. In present paper, the effects of microorganisms on the formation of volatile components of Kochujang during fermentation were observed. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography and gas chromatography-mass spectrometry (CC-MS), respectively. During fermentation of Kochujang, Saccharomyces sp. and three strains of Bacillus sp. were isolated as main microorganisms participating in the formation of volatile components. According to the analytical results, tetrahydro geroniol, furfuryl alcohol, methoxy acecoptenone and myrtanal in Kochujang inoculated with Saccharomyces spl, 2-methyl-propan-2-ol, furfuryl alcohol an furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-1, 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-2, and 2-methyl-propan-2-ol, furfuryl alcohol and n-propylbenzene in Kochujang inculated with Bacillus sp. B-3, were identified as major components, respectively.
