SPME-GC/MS를 이용한 된장의 향기성분 분석을 위한 추출방법의 최적화

Doenjang, a traditional Korean fermented soybean paste, has a characteristic aroma that strongly influences consumer preferences. This study aimed to optimize solid-phase microextraction (SPME) conditions for analyzing doenjang volatiles and evaluate the differences in extraction efficiency according to compound class. Nine SPME conditions were tested, combining three equilibration temperatures (40, 60, 80^oC) with three adsorption times (10, 20, 30min). GC-MS analysis identified 21 volatile compounds, among which 66.7% were esters. The 60^oC 20min and 30min conditions yielded the most compounds (18 each), indicating suitability for broad volatile profiling. However, acidic compounds such as formic acid and 9,12,15-octadecatrienoic acid were scarcely detected at 60^oC but consistently found at 40^oC. These results suggested that the high polarity and low volatility of acids reduced their adsorption at higher temperatures. Therefore, 60^oC is optimal for general volatile profiling, while 40^oC is more effective for targeting acids.