TY - JOUR T1 - Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry. AU - Kang,Kyung-Mo, AU - Baek,Hyung-Hee, Y1 - 2013/08/31/ PY - 2013/03/28/received PY - 2013/08/02/revised PY - 2013/08/21/accepted PY - 2013/10/17/entrez PY - 2013/10/17/pubmed PY - 2015/6/24/medline KW - 3-Isobutyl-2-methoxypyrazine KW - Aroma KW - Gas chromatography–olfactometry KW - Gochujang KW - Solid phase microextraction SP - 488 EP - 95 JF - Food chemistry JO - Food Chem VL - 145 N2 - The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase microextraction (HS-SPME), followed by gas chromatography-olfactometry (GC-O). Nineteen and 28 aroma-active compounds were detected by aroma extract dilution analysis of purge and trap and SDE, respectively. Diallyl disulfide and 3-isobutyl-2-methoxypyrazine played a significant role in the aroma quality of gochujang. Twelve aroma-active compounds were detected by HS-SPME-GC-O based on sample dilution analysis. Methional, diallyl disulfide, and 3-isobutyl-2-methoxypyrazine were the most intense aroma-active compounds. 3-Isobutyl-2-methoxypyrazine was identified for the first time in gochujang. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24128505/Aroma_quality_assessment_of_Korean_fermented_red_pepper_paste__gochujang__by_aroma_extract_dilution_analysis_and_headspace_solid_phase_microextraction_gas_chromatography_olfactometry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01181-3 DB - PRIME DP - Unbound Medicine ER -