Work

Compositional differentiation of volatile compounds in traditional Korean doenjang according to meju origin: GC–MS and E-nose correlation study

Year: 2025

Type: article

Abstract: This study aimed to characterize and differentiate the volatile compound composition of traditional Korean doenjang prepared from meju originating in six different regions. A total of 55 volatile compounds were identified and relatively quantified using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and categorized into 12 chemical groups. Significant regional differences were observed, particularly in acids, alcohols, esters, and pyrazines, with compounds such as acetic acid, 3-methylbutanoic acid, and trimethylpyrazine contributing to compositional variation (p < 0.05). Certain volatiles, including 1-octen-3-ol and 2-methylbutanal, were found exclusively in specific regions, indicating their potential as origin-related markers. Electronic nose (E-nose) analysis provided rapid classification of samples based on volatile patterns, and partial least squares regression (PLS-R) revealed strong correlations between E-nose sensor responses and GC–MS-identified compounds. These results demonstrate that combining GC–MS with E-nose enhances the efficiency of compositional profiling and supports the development of analytical tools for quality control, authentication, and regional traceability in traditional fermented foods.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2025.108779

Authors: Hye-Jin Cho, Ju-Hyun Park, Young-Ran Song, Mina. K. Kim

Institutions: Jeonbuk National University, Korea National Food Cluster

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $3,450

Funders: National Research Foundation, Ministry of Science ICT and Future Planning, Ministry of Science and ICT, South Korea