한수지 53(3), , 2020 Review Article Korean J Fish Aquat Sci 53(3), ,2020 전통수산발효식품의향기성분에관한연구 차용준 김진현 심진하 유대웅 * 창원대학교식품영양학과 Studies on the Fla

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1 한수지 53(3), , 2020 Review Article Korean J Fish Aquat Sci 53(3), ,2020 전통수산발효식품의향기성분에관한연구 차용준 김진현 심진하 유대웅 * 창원대학교식품영양학과 Studies on the Flavor Compounds in Traditional Salt-Fermented Fishes Yong-Jun Cha, Jin Hyeon Kim, Jin Ha Sim and Daeung Yu* Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce. Keywords: Salt-fermented fishes, Flavor, Aroma-active, Yumhae, Sikhae method 서론, (Cha and Lee, 1985)., 3 ( ), ( 醢 ), ( 鮓 ), ( 鮨 ), 5 ( ) (Lee, 1993)., 8 ( 3, AD 683 ),, ( 醢 ). (1670 ), (1715 ) (1765 ) 4, ( 醢 ),,,, ( ),,, ( ), ( 醢 ) (Lee, 1993; Cha et al., 2019). (Suh, 1987). (Yumhae method) 25-30% 3, (fermented fish paste) (fish sauce), *Corresponding author: Tel: Fax: address: duyu@changwon.ac.kr This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Korean J Fish Aquat Sci 53(3), , June 2020 Received 21 April 2020; Revised 12 May 2020; Accepted 25 May 2020 저자직위 : 차용준 ( 명예교수 ), 김진현 ( 대학원생 ), 심진하 ( 대학원생 ), 유대웅 ( 교수 ) Copyright 2020 The Korean Society of Fisheries and Aquatic Science 259 pissn: , eissn:

2 260 차용준ㆍ김진현ㆍ심진하ㆍ유대웅 (5-10%) (lactic acid fermentation) (Cha et al., 2019).,, (whole fish) 18,,,,,,,, ( ),,,,,, ( ),,, ( ),, 9,,,,,, ( ),,,,, 7,,,,, ( ),,,, 3,, 37 (Lee, 1993).,,, 4 (Lee, 1993),. ( ), ,107 M/T, ,091 M/T Table 1. Volatile compounds identified in salt-fermented fishes 1,2 Alcohols (45) Ester (47) Ethanol(B,G), 1-Propanol(B,D,E,G), 2-Methyl- 1-propanol(B,C,D,E), 2-Methyl-2-propanol(B), 1-Butanol(A,B,C,D,E), (E)-2-Butanol(A,B,C,D), 2-Methyl-1-butanol(B), 3-Methyl-1-butanol(A,B,C,D,E,F,G), 3-Methyl-2-butanol(B), 2-Ethyl-1-butanol(A,D,E,F), 1-Pentanol(A,B,C,D,F,G), 2-Pentanol(B,D,E), 3-Pentanol(B,D,E,F), (E)-2-Penten-1-ol(A,B,D,E,F), (Z)-2- Penten-1-ol(A,B,D,E,F), 1-Penten-3-ol(A,B,C,D,E,F,G), 4-Penten-2-ol(D,F), Hexanol(A,B,D,E,F,G), 4-Methyl-1-hexanol(G), 5-Methyl-3-hexanol(A,D,E,F), 2-Ethyl-1-hexanol(A,C,D,F,G), (E)-2-Hexen-1-ol(A), (E)-2-Octen-1-ol(A,G), (Z)-2- Octen-1-ol(A), 1-Hexen-3-ol(A,E), Heptanol(A,D,E,F), Octanol(A,B,C,D,E,FG), 1-Octen-3-ol(A,C,D,E,F,G), Nonanol(D,G), Decanol(D), Dodecanol(A,D), Pentadecanol(A), Hexadecanol(A), 1,4-Tetradecanediol(A), 2-(2-Butoxyethoxy)ethanol(G), 2,4-Hexaden-1-ol(B), (5Z)-Octa-1,5-dien- 3-ol(A), 2-Furanmethanol(A,B,D,F), 2-Nitro-tert-butanol(B), 2-Phenylethanol(A,B,D,E,F,G), 3-Methylthio-1-propanol(B,G), 5-Methoxy-1-pentanol(C), Benzenemethanol(A,B,C,D,E,F,G), Cyclopentanol(F), Isoamyl alcohol(g), Aldehydes (44) Ketones (39) Acetaldehyde(B), Propanal(B), 2-Methylpropanal(A,B), Butanal(A,B,D,F), (E)-2-Butanal(A,C,F), (E)-2-Butenal(A,B), 2-Methylbutanal(A,B,C,D,E,F), 3-Methylbutanal(A,B,C,D,E,F,G), 3-Methyl-2-butenal(B), 2-Methyl-(E)-2-butenal(A,B), Pentanal(A,C,E), (E)-2-Pentanal(A,B,D,F), 2-Methyl-(E)- 2-pentenal(A), Hexanal(A,B,C,D,E,F,G), (E)-2-Hexenal(A,F), (E,E)-2,4-Hexadienal(A,B,D), Heptanal(A,B,C,D,E,F,G), (E)- 2-Heptenal(A,F), (Z)-2-Heptenal(G), (Z)-4-Heptenal(A,C,E,F), (E,E)-2,4-Heptadienal(A,B,D,E,F), Octanal(A,D,E,F,G), (E)-2-Octenal(A,C,D,E,F), (Z)-2-Octenal(G), (E,E)-2,4- Octadienal(A,B,G), Nonanal(A,D,F,G), (E)-2-Nonenal(A), (E,E)-2,4-Nonadienal(D), (E,E)-2,6-Nonadienal(A,D,E,F), (E,Z)- 2,6-Nonadienal(A,D,F), Decanal(G), (E)-2-Decenal(A), (E,E)- 2,4-Decadienal(A,D,E,F), 2-Undecenal(A,F), Tetradecanal(A,F), Pentadecanal(A), Hexadecanal(A,E,F), 2-Chlorobenzaldehyde(A), 3-(Methylthio)propanal(B,D,E,F), Furfural(A), Benzaldehyde(A,B,C,D,E,F,G), Phenylacetaldehyde(A,B), Ethylbenzaldehyde(A), α-ethlidene-phenylacetaldehyde(a,f), 2-Methylpropyl butanoate(a,e), 2-Methylpropyl propanoate(a,d), 2-Phenylethyl butanoate(d,e), Butyl butanoate(a), Butyl butanoate(a,d,e), Ethenylcyclopentane acetate(a), Ethyl acetate(a,b,c,d,f,g), Ethyl propanoate(b,e), Methyl butanoate(c), Ethyl butanoate(a,b,d,e,f), Ethyl pentanoate(a,d,e), Ethyl hexanoate(a,e), Ethyl heptanoate(a), Ethyl octanoate(a), Ethyl nonanoate(a), Ethyl decanoate(a), Ethyl undecanoate(a), Ethyl dodecanoate(a,d,e,f), Ethyl tridecanoate(a), Ethyl tetradecanoate(a,b,d,e,f), Ethyl pentadecanoate(a), Ethyl hexadecanoate(a,b,d,e), Ethyl heptadecanoate(a), Ethyl octadecanoate(a), Ethyl lactate(g), Ethyl phenylacetate(a), Ethyl-(Z)-3-hexenoate(A), Ethyl- 2-hydroxy propanoate(a), Ethyl-2-methyl butanoate(a,e), Ethyl-2-methyl propanoate(a), Ethyl-3-(2-Furyl)-propanoate(A), Ethyl-3-methylbutanoate(A), Ethyl-3-phenylpropionate(F), Ethylenyl cyclopentaneacetate(a), Hexyl hexanoate(g), Hexyl butanoate(d,e), Isoamyl propionate(g), Isopropyl butanoate(d,e), Isopropyl propanoate(d), Methyl-2,8-dimethyl undecanoate(a), Pentyl butanoate(d,e), Pentyl propanoate(d), Propyl butanoate(a,d,e), S-Methyl butanethioate(a,d), S-Methyl ethanethioate(a), tert-butyl propanoate(b), Geranyl acetate(c), Acetone(G), 2-Propanone(B), 1-Hydroxy-2-propanone(B), 2-Butanone(B), 3-Methyl-2-butanone(B,G), 3-Hydroxy- 2-butanone(A,D,E,F,G), 2,3-Butanedione(A,B,C,D,E,F,G), 2-Pentanone(B), 3-Methyl-2-pentanone(B), 4-Methyl- 2-pentanone(A,C), 1-Penten-3-one(D,F), (E)-3-Penten-2-one(A,B,D,E,F), 2,3-Pentanedione(A,B,D,E,G), 2-Hexanone(B,C,E), 5-Methyl-3-hexanone(B), 2,3-Hexanedione(E), 3-Hydroxy-3,5-dimethyl-2-hexanone(A), 2-Heptanone(A,C,D,E,F,G), 6-Methyl-5-hepten-2-one(C), 2-Octanone(A,F), 3-Octanone(A,C,D,E), 1-Octen-3-one(D,E), 7-Octen-2-one(C), 2,3-Octanedione(G), (E,E)-3,5-Octadien-2-one(A,B,D,E,F), 2-Nonanone(A,B,D,E,F,G), 2-Undecanone(A,C,D,E,G), 2-Tridecanone(D,E,G), Pentadecanone(A), 1-(2-Aminophenyl)-ethanone(C), 1-(2-Furanyl)-ethanone(A,B), 1-(3-Ethylcyclobutyl)-ethanone(A), 1-Phenylethanone(C), 2-(1-Methylpropyl)cyclopentanone(B), 2-Methyltetrahydrothiophen-3-one(G), 5-Ethylcyclopent- 2-en-1-one(A), Cyclohexanone(B), Geranylacetone(A,C), β-ionone(d,f),

3 전통수산발효식품의향기성분 261 Table 1. Continued N-Contaning compounds (43) S-Contaning compound (26) 1H-Pyrrole(C), 2-Methyl-1H-pyrrole(C), 3-Ethyl-1H-pyrrole(A), Pyrazine(B,C), Methylpyrazine(B,C), 2,3-Dimethylpyrazine(B,C), 2,5-Dimethylpyrazine(B,C,E), 2,6-Dimethylpyrazine(A,B,C,E,G), Trimethylpyrazine(A,B,C,D,E), Tetramethylpyrazine(A,B,C,E), ), 2-Ethylpyrazine(B), 2-Ethyl-5-methylpyrazine(B,C), 2-Ethyl- 6-methylpyrazine(A,C), 2,3,5-Trimethyl-6-ethylpyrazine(C), 3-Ethyl-5-methylpyrazine(C), 3-Ethyl-2,5-dimethylpyrazine(B,C), 3-Ethyl-3,6-dimethylpyrazine(D,F), 2,3-Diethyl- 5-methylpyrazine(C), 2-Allyl-3-methylpyrazine(C), 2-Ethyl-3,5- dimethylpyrazine(c,d,e), 2-Ethyl-3,6-dimethylpyrazine(B,C,D,F), 2-Isopropylpyrazine(B), 5-Isopropyl-2-methylpyrazine(B), 3,5-Diethyl-2-methylpyrazine(A,C), Pyridine(A,C,D,E,F), 2-Methylpyridine(A,C,D,E), 4-Methylpyridine(B), 2,5-Dimethylpyridine(B), 2,3-Dimethylpyridine(B), 2,4-Dimethylpyridine(A,C), 2,6-Dimethylpyridine(B), 2-Ethylpyridine(A,B,D,E), 3-Ethylpyridine(A,D,E,F), 2-Propylpyridine(B), 1-Methyl-2(1H)-pyridinone(C), 3-Acetoxypyridine(A,F), 4,5-Dimethylpyrimidine(B,C), 4,6-Dimethylpyrimidine(B), 5-Ethyl-2-ethylpyridine(C), Benzenemethanamine(B), Hexamethyl lenetetramine(a,c,f), Hydrogen azide(b), Indole(C,D), Trimethylamine(B), Trimethyloxazole(B) Dimethyl sulfide(b), Dimethyl disulfide(a,b,c,d,e,f), Dimethyl trisulfide(a,b,c,d), Isobutylisopropylsulfide(D), Allyl sulfide(b,d,e), (Methylthio)ethane(B), 1-Ethenylmethyl disulfide(b), 2-(Methylthio)propane(B), 2,4-Dithiapentane(B), 3-(Methylthio)-propanal(F), Thiazole(B), 2-Acethylthiazole(A,C), Benzothiazole(A,B,D,E,F), 2-Methylthiophene(D,E), 2-Ethylthiophene(A,D), 2-Propylthiophene(A,D), 2-Thiophenecarboxaldehyde(A), 3,5-3-Thiophenecarboxaldehyde(C), 3,5-Dimethyl-1,2,4- trithiolane(c,d,f), Isothiocyanatocyclohexane(B), Methanesulfonyl chloride(b), Methanethiol(B), Methyl thioacetate(d,e), Methyl thiobutanoate(d), S-Methyl butanethioate(b), S-Methyl ethanethioate(b) Acids (12) Furans (10) Miscellaneous compounds (40) 2-Ethylfuran(A,B,D,E,F), 2-Propylfuran(A), 2-Butylfuran(A), 2-Pentylfuran(A,D,,E,F,G), 2-Furancarboxaldehyde(C,D), 5-methyl-2-furancarboxyaldehyde(B), 2-Furanmethanol(A,B), (E)-(Penten-ethyl)furan(G), 5-Ethyl-2(5H)-furanone(B), Dihydro- 5-propyl-2(3H)-furanone(B), Aromatic hydrocarbons and terpenes (37) α-amorphene(b), α-copaene(b), α-pinene(b), γ-cadinene(b), δ-cadinene(b), Camphene(B), (-)-Limonene(B,D,E,G), (+)-Limonene(G), (Z)-Calamenene(B), Benzene(B,E), C 4 - Alkylbenzene(B), Toluene(A,B,C,F), o-xylene(a,c,d), m- Xylene(A,C,D,F), p-xylene(a,c,f), Ethylbenzene(A,C,F,G), Styrene(A,C,D,G), 1,2,3-Trimethylbenzene(B), 1,2,4-Trimethylbenzene(E), Propylbenzene(E), 1,2,3,4-Tetramethylbenzene(G), 1,2,4,5-Tetramethylbenzene(E), 1,4-Dichlorobenzene(C), Methyl(1-methylethyl)benzene(B), Pentamethylbenzene(B), Phenol(A,B,C,D,E,F), o-cresol(d), m-cresol(b), Phenylether(C), 2-(1,1-dimethylethyl)- 5-methylphenol(G), 4-(Methylthio)-phenol(F), Naphthalene(A,B,C,D,E,F), 1-Methylnaphthalene(A,B,D,E), 2-Methylnaphthalene(B,D,E), 2,7-Dimethylnaphthalene(B), 1-Ethylnaphthalene(B), 3-tert-Butyl-4-hydroxyanisole(A,D), Acetic acid(b,g), Propiolic acid(g), Propanoic acid(b,c), 2-Methylpropanoic acid(b), 2,2-Dimethylpropanoic acid(b), Butanoic acid(a,b,c), 2-Methylbutanoic acid(b), 3-Methylbutanoic acid(b,g), Pentatonic acid(c,g), Hexanoic acid(g), Octanoic acid(g), Nonanoic acid(g), Ethylcyclopropane(A,C), Ethylcyclopentane(A), Heptane(A,C,D,F), 2-Methylheptane(A,C,D,F), 1,1,2,3-Te tramethylcyclopropane(a,c,d,f), 1,2-Dimethyl-(E)- cyclohexane(a,c,d,f), 1,2-Dimethylcyclohexane(A), Propylcyclohexane(C), Propylcyclopentane(C), 1-Ethyl-2-methylcyclopentane(A,C,F), 3-Ethylheptane(B), Octane(A,C,D,F), 2-Methyloctane(A,C,D,F), Nonane(A,C,D,F), 3-Methylnonane(C,D,F), Decane(A,B,C,D,F), 3-Methyldecane(B), Undecane(A,B,D), 2-Undecene(C), Dodecane(B,D), 4-Methylundecane(B), 5-Methylundecane(B), 2,6-Dimethylundecane(B,D,F), 3-Methyldodecane(B), 4-Methyldodecane(B), Tridecane(B,D,E), Tetradecane(A,B,C,D,E,F,G), Pentadecane(A,B,C,D,E), 2,6,10,14-Tetra-methylpentadecane(A,C,D,E,F), Hexadecane(A,B,D,E,F), Heptadecane(A,B,C,D,E,F), Heptadecene(A,E), 2,6, 10,14-Tetramethylhexadecane(D,F), Octadecane(A,E), Nonadecane(A,E), Nonadecene(A), 2-Nitropropane(B), 4-Octyne(G), 3-Dodecyne(C), Chloroform(C,D,E) 1 Anchovy Engraulidae sp. (A) referred by Cha (1992, 1994a, 1994b) and Cha and Cadwallader (1995); Anchovy Engraulidae sp. sauce (B) by Udomsil et al. (2011), Cha et al. (1998a) and Shimoda et al. (1996); Shrimp (Caridea sp.) (C) by Pongsetkul et al. (2015), Pongsetkul et al.(2019) and Cha and Cadwallader (1995); Big-eyed-herring Clupea sp. (D) by Cha (1994b), Cha et al. (1998c) and Cha and Cadwallader (1995); Gizzard shad Dorosoma sp. (E) by Cha et al. (1998b); Hairtail Trichiurus sp. (F) by Cha (1994b) and Cha and Cadwallader (1995); Squid Decapodiformes sp. (G) by Choi et al. (1995) and Huang et al. (2018). 2 Alphabets in parentheses indicates identified salt-fermented ,000 M/T. (2018 ) 9,012 M/T, 9,003 M/T, 5,119 M/T, 3,850 M/T, 1,598 M/T, ( ) 276 M/T, 143 M/T, 107 M/T, 8 (KOSIS, 2020).

4 262 차용준ㆍ김진현ㆍ심진하ㆍ유대웅 Table 2. Volatile compounds in salt-fermented Sikhae 1,2 Alcohols (47) Aldehydes (19) Ethanol(A,B), 1,2-Ethanediol(B), 2-Methyl-1-propanol(A,B), Propanol(A,B), 1-Cyclopenty-1-propanol(B), 2-Propen- 1-ol(B), 2-Butanol(A), 3-Methyl-1-butanol(A), Butanol(A), 2-Buten-1-ol(A,B), 2,3-Butanediol(A), 3-Methyl-2-butene- 1-ol(A), 2-Pentanol(A,B), 3-Pentanol(A), Pentanol(A,B), 4-Methyl-1-pentanol(A), 2-Penten-1-ol(A), 1-Penten- 3-ol(A,B), Hexanol(A,B), 3-Hexen-1-ol(A,B), 2-Heptanol(A,B), 3-Heptanol(A), 6-Methyl-5-hepten-2-ol(B), 2-Nonanol(B), (E)-2-Decen-1-ol(B), Undecanol(B), Tetradecanol(B), 2.6-Dimethylcyclohexanol(A), Benzylalcohol(A), 2-Furanmethanol(A,B), 2-Phenylethanol(A,B), 1-Phenyl-1,2- ethanediol(b), 4,4-Dimethyltetraicyclotrideca-8-en-1-ol(B), α-terpineol(a,b), 4-Terpineol(A,B), (Z)-Geraniol(A), (E)- Geraniol(A,B), 1,8-Cineol(B), (E)-Nerolidol(B), Borneol(A,B), Citronellol(A), Elemol(B), Levomenol(B), Linalool(A), Myrtenol(B), Nerol(B), Veridiflorol(B), Acetaldehyde(B), 2-Propenal(B), 2-Methylbutanal(B), 3-Methylbutanal(B), 2-Methyl-2-butanal(B), (E)-2-Butenal(A), Pentanal(B), 4-Pentenal(B), Hexanal(A,B), Nonanal(A,B), (E)- 2-Nonenal(B), (E)-2-Decenal(B), (E)-Citral(A), (Z)-Citral(A,B), Benzaldehyde(A), Cuminaldehyde(B), Furfural(B), Safranal(B), β-cyclocitral(b) Ketones (18) S-Containing compounds (22) Esters (13) 3-(Methylthio)-1-propene(A), Propylene sulfide(b), Dimethyl sulfide(b), Dimethyl disulfide(a,b), Dimethyl trisulfide(a,b), Allylmethyl sulfide(a,b), Diallyl sulfide(a,b), Methylallyl disulfide(a), Diallyl disulfide(a,b), Dipropyl disulfide(b), Diallyl trisulfide(a,b), (E)-Methylpropenyl disulfide(a,b), (Z)- 1-Propenylmethyl disulfide(b), (Z)-di-2-Propenyl disulfide(b), Methylpropyl trisulfide(b), 2-Methylpropenyl trisulfide(a,b), 2-Propenyl propyl disulfide(a), 3-Butenylisothiocyanate(B), 4-Methylpentyl isothiocyanate(b), Cyclohexyl isothiocyanate(a), Benzothiazole(A), Dimethyl sulfoxide(b) 2-Propanone(B), 1-Hydroxy-2-propanone(B), 2,3-Butanedione(A), 2-Pentanone(A), 2,3-Pentanedione(A), Cryptone(B), 2-Heptanone(B), Heptanone(B), Acetoin(A), 6-Methyl-5-hepten-2-one(A,B), 2-Nonanone(B), 2-Undecanone(B), 2-Tridecanone(B), Acetophenone(A), Diethyl mercaptal acetone(b), Piperitenone(B), β-ionone(b), (E)- Geranylacetone(B), Ethyl formate(a,b), Ethyl acetate(a,b), 3,7-Dimethyl-6-octen-1-ol acetate(b), 3-Ethyl-1,2-dithi-5-ene(B), 3-Methyl butyldecanoate(b), Methyl pentadcanoate(b), Bornyl acetate(b), Citronellyl acetate(b), Ethyl lactate(a), Ethyl tetradecanoate(b), Geranyl acetate(b), Methyl-2-hydroxy benzoate(a), Methyl salicylate(b), Acids (14) Terpenes (38) Hydrocarbones (17) (E)-Phellandrene(B), (E)-β-Bergamotene(B), (E)-β- Caryophyllene(B), α-farnesene(a), (E)-β-Farnesene(B), (E)-β-Ocimene(B), (E,E)-α-Farnesene(B), (Z)-β-Ocimene(B), α-pinene(a,b), α-pineneoxide(b), 2-β-Pinene(B), ar- Curcumene(A,B), Camphene(A,B), Camphor(B), Germacrene D(B), Isolimonene(B), Limonene(A,B), Junipene(B), Linalool(B), p-cymene(b), Sabinene(A,B), Valencene(B), Zingiberene(A,B), β-sequiphellanderene(a,b), α-cedrene(b), α-copaene(b), α-elemene(b), α-fenchene(b), α-humulene(b), β-bisabolene(a,b), β-cubebene(a), β-myrcene(a,b), β-phellandrene(a), γ-cadinene(b), δ-cadinene(b), γ-terpinene(b), δ-selinene(b), Tricyclene(B) Acetic acid(a,b), Propanoic acid(a), Isobutyric acid(a), Butanoic acid(a), 3-Methylbutanoic acid(a,b), Pentanoic acid(a), Hexanoic acid(a,b), 2-Ethylhexanoic acid(b), Heptanoic acid(a,b), Octanoic acid(a,b), Nonanoic acid(a), Decanoic acid(a), Undecanoic acid(a), Dodecanoic acid(a) 1,3,5-Tris(methylene)cycloheptane(B), 1-Ethoxy-1-(Z)-hex- 3-enoxyethane(B), 3-Ethyl-3-methylpentane(A), 2-Methyl- 2-heptene(B), 2-Methyl-1,6-heptadiene(B), 2-Methyl- 2-phenylundecane(B), Tetradecane(A), Pentadecane(A), 2,6,10,14-Tetramethylpentadecane(A), Acoradiene(B), Hexadecane(A), Heptadecane(A,B), Nonadecane(A), Eicosane(A), Heneicosane(A), 1,3-Cyclooctadiene(A), 1-Cyano-4,5-epithiopentane(A) Aromatic hydrocarbones (11) Miscellaneous compounds (21) Toluene(A,B), Ethylbenzene(A), Methyl-4-ethenylbenzene(A), 1-Nitropropane(B), 2-Ethylfuran(B), 2-Pentylfuran(A,B), 4-Isopropyltoluene(A), o-xylene(a), m-xylene(a), p-xylene(a,b), 2-Acetylfuran(B), 2-Acetylpyrrole(A,B), 2-Allyl-1,3-dioxolane(B), Styrene(A), Phenol(A), 4-Methoxyphenol(A), Naphthalene(A), 2-Butyl-1,3-dioxolane(B), 2-Pyrrolidinethione(B), 4-(Methylthio)butanenitrile(B), Butanenitrile(B), Chloroform(A), 4,5-Dehydroisolongifolene(B), Aromadrene(B), Calamenene(B), Perillene(B), β-cedrenoxide(b), β-elemene(b), β-himachlene(b), β-ionone epoxide(b), Butyrolactone(A), Tetramethylpyrazine(A) 1 Alaska Pollack Gadus Chalcogrammus (A) referred by Cha et al. (2002) and Cha et al. (2019); Squid (Decapodiformes sp.) (B) by Choi et al. (2001). 2 Alphabets in parentheses indicates identified salt-fermented Sikhae.

5 전통수산발효식품의향기성분 , , , , , , , , , , , , , ,917.0 Amounts (μg/g) Groups Fig. 1. Amounts of volatile compounds in salt-fermented anchovy Engraulidae sp. ( ), anchovy sauce ( ) and shrimp Caridea sp. ( ) a. 1, Alcohols; 2, Aldehydes; 3, Ketones; 4, Esters; 5, S-containing compounds; 6, N-containing compounds; 7, Aromatic hydrocarbones. a Anchovy by Cha and Cadwallader (1995); anchovy sauce by Cha et al. (1998b); shrimp by Cha and Cadwallader (1995).. (Google Scholar) ,840,, 1,960,, 2,030., 330,,., 47.,.. 염해법으로제조한젓갈류의향기성분,,,, ( ) Table 1.,, (45 ) (39 ) (45 ). (12 ) (47 ). (43), (, 37 ), (26 ) (10 ), (40 ). 알코올류 (Cha, 1992; Cha, 1994b; Cha and Cadwallader, 1995) koji (Cha, 1994a) (Table 1)., (Fig. 1). C 4 -C 8 n-, 1-penten-3-ol, 1-octen-3-ol, (E)-2-penten-1-ol, hexanol, 3-methyl-1-butanol, (E)-2-butanol 6, (Heath and Reineccius, 1986). Headspace gas (5-20 ) Vacuum-SDE (Stream Distillation-Solvent Extraction) (16 ) (Shimoda et al., 1996; Cha et al., 1998a; Udomsil et al., 2011). C 4 -C 7 -( -). SPME (solid phase microextraction) 6-8, SDE (simultaneous steam distillation-solvent

6 264 차용준ㆍ김진현ㆍ심진하ㆍ유대웅 Amounts (μg/g) , , , , , , , , , , , , , , , , , , , , , , , , Groups Fig. 2. Amounts of volatile compounds in salt-fermented big eyed herring Clupea sp. ( ), hairtail Trichiurus sp. ( ) and gizzard shad Dorosoma sp. ( ) a. 1, Alcohols; 2, Aldehydes; 3, Ketones; 4, Esters; 5, S-containing compounds; 6, N-containing compounds; 7, Aromatic hydrocarbones; 8, Furans; 9, Miscellaneous compounds. a Big eyed herring by Cha (1994b), Cha et al. (1998c), and Cha and Cadwallader (1995); Hairtail by Cha (1994b), and Cha and Cadwallader (1995); Gizzard shad by Cha et al. (1998b). extraction) 3 (Cha and Cadwallader, 1995; Pongsetkul et al, 2015; Pongsetkul et al, 2019). 2 (Tanchotikul and Hsieh, 1989), (Cha and Cadwallader, 1995) , 6 2-phenylethanol (floral, rose ) (Cha, 1994b; Cha and Cadwallader, 1995; Cha et al., 1998c). 18, 1-penten-3-ol, butanol, 3-methyl-1-butanol, 1-hexen-3-ol, 1-octen-3-ol, hexanol 2-phenylethanol (Cha et al., 1998b)., (Fig. 2)., 2-furanmetanol (burning ) 2-phenyletanol (Floral, rose ). 알데히드류 14-17, (Table 1) (Cha, 1994a). (Fig. 1). benzaldehyde (almond ), 3-methylbutanal (chocolate ), (E)-2-pentenal (grass ), hexanal (cut-glass ), (E)-2-hexenal, (E)-, (Z)-2-heptenal, (E,E)-2,4-heptadienal (green ), (E,E)-2,4-hexadienal, 2-phenylacetaldehyde (sweet ), alkanal alkenal fatty-oily, dienal fried-fatty (Heath and Reineccius, 1986; Vejaphan et al., 1988). alkanal, alkenal alkadienal, ω-3 ω-6, (Cha and Cadwallader, 1995). benzaldehyde C 4 -C 8 alkane, alkene dienal. 3-(methylthio) propanal (baked potato, soy sauce ). methionine Strecker degradation, 0.02 ng/g, OV (odor value) (Cha et al., 1998a; Jeong et al., 2008). 5. (11.1%) (2.1%) (Cha and Cadwallader, 1995), benzaldehyde 2-, 3-methylbutanal, 4-heptenal, (E)-2-butenal , 3-methylbutanal (dark chocolate, roast bean ) (Cha et al., 1997), (Fig. 2). 2-methylbutanal (chocolate ), (E,E)-2,4-heptadienal, benzaldehyde, (E,Z)-2,6-nonadienal. hexanal (cut-grass ), benzaldehyde, (E,E)-2,4-heptadienal (stale, grainy ), 3-methylbutanal (Z)-4-heptanal (boiled potato ) C 4 -C 16 alkanal, alkenal dienal, benzaldehyde

7 전통수산발효식품의향기성분 methylbutanal. methional (3-methyl thiopropanal), (Choi et al., 1995; Huang et al., 2018). 케톤류 4-10, (Fig. 1)., (Josephson and Lindsay, 1986), (E,E)-3,5-octadien- 2-one (fatty-fruity ), 1-(2-furanyl)-ethanone 2,3-butanedione (butter ), (Cha, 1994; Cha and Cadwallader, 1995). 4-7, 2-propanone, (E)-3-penten-2-one, 2-butanone (cheese ), 3-methyl-2-butanone, 2-pentanone, (E,E)-3,5-Octadien-2-one 2,3-butanedione pentanone, 2-hexanone, 2-heptanone (E,E)-3,5-Octadien- 2-one, β-ionone terpene geranylacetone (Cha and Cadwallader, 1995)., (Fig. 2). 2,3-butanedione, (E,E)-3,5-octadien-2-one, (E)- 3-penten-2-one, 2,3-pentanedione, 2-undecanone. 14,. 2,3-Butanedione, 2,3-pentanedione (E)-3-penten-2- one. 2,3-butanedione, β-ionone. acetoin (3-hydroxy-2-butanone), 3-methyl-2-butanone, 2-heptanone, 2-nonanone (Choi et al., 1995; Huang et al., 2018). 에스테르류 (13-19 ) ethyl acetate, ethyl butanoate, propyl butanoate, butyl butanoate, ethyl tetradecanoate ethyl hexadecanoate 6. (Cha and Cadwallader, 1995). Ethyl butanoate (Cha, 1994b). ethyl acetate, ethyl butanoate, tert-butyl propanoate. ethyl acetate, geraniol acetate ester geranyl acetate (Cha and Cadwallader, 1995) , butanoate. (15 ) butanoate, ethyl butanoate. ethyl acetate ethyl tetradecanoate, ethyl acetate, ethyl lactate, hexyl hexanoate, isoamyl propionate. 함질소화합물류 (5-7 ) pyridine pyridine, 2-methylpyridine, 3-ethylpyridine 3-acetoxypyridine, trimethylpyrazine, tetramethylpyrazine, 3,5-diethyl-2-methylpyrazine nutty pyrazine popcorn nutty 3-ethyl-1H-pyrrole. Alkylpyridine, (Cha and Cadwallader, 1995). pyridine, pyrazine, pyrimidine amine. Pyrimidine pyridine, pyrazine Strecker degradation Maillard, nutty, peanut/almond (Shimoda et al., 1996; Cha et al., 1998a). pyrazine. 50%, alkylpyrazine, nutty 1H-pyrrole 2-methyl-1H-pyrrole. pyrazine Cha and Cadwallader (1995) ph (8.50) pyrazine. 3 pyridine (pyridine, 2-methylpyridine, 3-ethylpyridine) 2 pyrazine (trimethylpyrazine, 2-ethyl-3,5(6)-dimethylpyrazine), 2-ethylpyridine, 2,5-, 2,6-dimethylpyrazine 3,. 5 pyrazine 2-ethyl-3,6-dimethylpyrazine, 2,6-dimethylpyrazine. pyrazine ph (, 6.68;, 7.09;, 6.23;, 8.50).

8 266 차용준ㆍ김진현ㆍ심진하ㆍ유대웅 함황화합물류 dimethyl disulfide, dimethyl trisulfide alkyl sulfide alkylthiophene (2-ethylthiophene, 2-propylthiophene) benzothiazole. Dimethyl disulfide (fresh garlic, green onion ) dimethyl trisulfide (soy sauce, cooked cabbage ) ( ng/g), benzothiazole (nutty, popcorn ) positive (Cha and Cadwallader, 1995; Cha et al., 2019). allyl sulfide, benzothiazole, dimethyl disulfide, dimethyl trisulfide, S-methyl ethanethioate, S-methyl butanethioate, thiazole, methanethiol, (methylthio)ethane, 2-(methylthio)propane, dimethyl sulfide. Thiazole N, S heterocyclic (Cha et al., 1998a). 6, 3,5-dimethyl- 1,2,4-trithiolane, H 2 S (Ho et al., 1989). dimethyl disulfide, dimethyl trisulfide, isobutylisopropyl sulfide, 3,5-dimethyl-1,2,4-trithiolane, methyl thioacetate, allyl sulfide, methyl thiobutanoate, benzothiazole. 8, alkyl sulfides benzothiazole. 3-5, 3,5-dimethyl-1,2,4-trithiolane. 방향족화합물 4-8. toluene phenol. toluene, negative (Borenstein and Bunnell, 1969) benzene, C 4 -alkylbenzene, phenol, 1,2,4-trimethylbenzene, phenol, toluene naphthalene. (-)-, (+)-limonene alkylbenzene 2-(1,1-dimethylethyl)- 5-methylphenol. 퓨란및산류 6 (2-ethylfuran, 2-propylfuran, 2-butylfuran, 2-pentylfuran, 2-furancarboxaldehyde, 2-furanmethanol). burnt, sweet, bitter, coconut,. 2-ethylfuran 2-pentylfuran. butanoic acid. 2-ethylfuran, 5-methyl-2-furancarboxaldehyde, 2-furanmethanol, 5-ethyl-2(5H)-furanone, dihydro-5-propyl-2(3h)-furanone 5. (Shimoda et al., 1996). 7, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, (Shimoda et al., 1996). 2-furancarboxaldehyde 3 (propanoic acid, butanoic acid, pentanoic acid),., 3, 2 2, 2-ethylfuran,. 2-ethylfuran, 2-pentylfuran (E)-(penten-ethyl) furan 3 acetic acid, propiolic acid, 3-methylbutanoic acid, pentanoic acid, hexanoic acid, octanoic acid nonanoic acid 7.,. 식해법으로제조한젓갈류의향기성분 Table 2, ( ) Fig , , 19 18, ,.. Table 2, ( ),,,,,,,,,,,,

9 전통수산발효식품의향기성분 , , , ,000 33,385.3 Amounts ((μg/g) 30,000 20,000 14, , , , , , , , Groups Fig. 3. Amounts of volatile compounds in Alaska pollack Gadus Chalcogrammus Sikhae a. 1, Alcohols; 2, Terpenes; 3, S-containing compounds; 4, Aldehydes; 5, Hydrocarbones; 6, Ketons; 7, Aromatic hydrocarbons; 8, Esters; 9, Acids; 10, Miscellaneous compounds. a Alaska pollack Sikhae by Cha et al. (2019).. 29, ethanol (>76%) (Fig. 3).. C 2 -C 7 n-alcohol, terpene alcohol 7. C 4 -C 8. ethanol 2-phenylethanol (Kasahara and Nishibiri, 1991). 7 terpene alcohol,, linolool (floral ) (6 ppb). Terpene alcohol terpenoid glycoside,., 22 n-alcohol terpene alcohol 11. n-alcohol pentanol. 13, methylallyl disulfide, diallyl disulfide, methyl-2-propenyl tridulfide, dimethyl disulfide 4. Allyl, garlic, garlic salt, green onion (Cha et al., 2019). 4 allyl 17, allyl. dimethyl disulfide, dimethyl trisulfide, alkylthiophene, 3,5-dimethyl-1,2,4- trithiolane, garlic salt. 12,. 7 (β-phellandrene, zingiberene, camphene, α-farnesene, β-bisabolene, β-sesquiphellanderene, ar-curcumene). sesquiterpene,. 34., zingiberene ar-curcumene 2. zingiberene β-sesquiphellanderene ar-curcumene (Cha et al., 2002). 6, alkanal, alkenal alkadienal ,.,. 11, toluene phenol. 햠.

10 268 차용준ㆍ김진현ㆍ심진하ㆍ유대웅 Table 3. Aroma-active compounds in salt-fermented fishes Anchovy 1 Shrimp 2 Tuna sauce 3 Tuna viscera 3 Odor Compound RI 4 Conc Odor Conc Odor Conc Odor Conc Odor threshold Odor description 1-3 (ng/g) 5 value 6 (ng/g) 5 value 6 (ng/g) 5 value 6 (ng/g) 5 value 6 (ng/g) 7 Aldehydes 2-Methylpropanal ND Dark chocolate 3-Methylbutanal ,395 3, Malty, dark chocolate (Z)-4-Heptenal , Fishy, rancid (E,E)-2,4-Hexadienal Stale, grainy (E)-2-Octenal Coffee, nutty, stale, baked potato 3-Methylthiopropanal Soy sauce, baked potato (E,E)-2,4-Heptadienal sauce, grainy, stale, Fatty, tranditional soy bitter, peanut (E)-2-Nonenal green, stale, bitter, Cucumber-like; hay (E,Z)-2,6-Nonadienal , , melon, cucumber, Cucumber-like, steet, fresh Phenylacetaldehyde Floral, honeysuckle (E,E)-2,4-Decadienal cooked soybean, Fried-fat like, fatty, fried, rancid Ketones 1-Octen-3-one ND - ND Mushroom-like, earthy, Mushroom 2,3-Butanedione ND Sour, buttery 1-Penten-3-one Plastic, PVC 2,3-Pentanedione Butter-like, sour, buttery (E,E)-3,5-Octadien-2-one Fatty, fruity 2-Aminoacetophenone ND - NA 9 Phenolic, indole, grape-like Alcohols 1-Penten-3-ol Butter, fatty, hay, green Octanol ND Fruity, sour, spicy, floral 3-Ethylphenol N/A Phenolic, hospital N-Containing compounds 2-Acetyl-1-pyrroline ND - ND Roasty, popcorn-like, popcorn, nutty Trimethylpyrazine ND Nutty 2-Ethyl-3,5-dimethylpyrazine , Nutty, baked potato

11 전통수산발효식품의향기성분 269 Table 3. Continued 2-Acetylpyrazine ND Nutty, popcorn S-Containing compounds Dimethyl disulfide Sulfury, rubber, disinfectant, rotten onion Allyl sulfide N/A Sulfury, garlic Methylethyl disulfide ND - NA Rotten, amine, putrid Dimethyl trisulfide , soy sauce, rotten, Cooked cabbage, sulfury 2-Acetylthiazole Grainy, nutty Diallyl trisulfide N/A Garlic salt, green onion Benzothiazole N/A Seaweed Esters Ethyl-2-methyl butanoate , Candy, sweet Ethyl-3-methyl butanoate , Sweet, floral, candy Ethyl pentanoate Candy, fruity 1 Cha et al. (1999a). 2 Cha et al. (1999b). 3 Cha and Cadwallader (1998). 4 Retention indices. 5 Concentrations. 6 Odor value=compound concentration divided by odor threshold. 7 Odor thresholds in water. 8 Not detected. 9 Not available., (-2 C). toluene o-xylene. 4. ethyl acetate (sweet, fruit ),. 11, ethyl acetate methyl salicylate acetic acid, (Fig. 3). acetic acid, butanoic acid, isobutylic acid isovaleric acid 4. acetic acid isovaleric acid (3-methylbutanoic acid) 2. sour, rancid, cheese, (Cha et al., 1998d). 11, 7. alkane. 2 nitrile 4-(methylthio)butanenitrile butanenitrile 3 isothiocyanate (3-butenyl isothiocynate, 4-methylpentyl isothiocyanate, cyclohexyl isothiocyanate) glucosinolate thioglucosidase isothiocyanate nitrile (Chin and Lindsay, 1993). 젓갈류의 Aroma-active 성분구명연구 GC/MSD (gas chromatography/mass spectrometer detector) Gasser and Grosch (1988) aroma extract dilution analysis (AEDA),. SDE (artificial flavor) vacuumsimultaneous steam distillation-solvent extraction (V-SDE), liquid liquid continuous extraction (LLCE) (Cha et al., 2002). dynamic headspace (DHS) solid phase microextraction (SPME) (Cha et al., 1999b). gas chromatography/olfactometry (GC/O) V-SDE/GC/MSD/O SPME/GC/MSD/O,, (Kim

12 270 차용준ㆍ김진현ㆍ심진하ㆍ유대웅 and Baek, 2005). Table 3, V- SDE/AEDA GC/MSD/O. 41 GC/O, mass spectrum (MS), retention index (RI) odor 24, (9 score) (flavor dilution, FD) 16 (Cha et al., 1999a). GC/O 41 GC/MSD 16 (GC/O GC/MSD ) (1-10 ng, ). (E,E)-2,4-heptadienal ( ng/g) (778 ng/g) OV ethyl 2-methylbutanoate (candy, sweet ), 2-ethyl-3,5-dimethylpyrazine (nutty, baked potato ), ethyl 3-methylbutanoate (sweet, floral, candy ) OV 13,396.67, 7, ,906.00,., (E,E)-2,4-heptadienal 12, , 13,396, GC/O 32, 18. Table Dimethyl trisulfide, OV 706. GC/O OV aroma-active., FD. FD=7 butyl 3-methylbutanoate (nutty, popcorn, fruiy ), 2,3-butanedione (sour, buttery ), dimethyl trisulfide (cooked cabbage, soysauce ) FD>6 ( ) (Cha et al., 1999b). aroma-active GC/O 19, GC/ MSD 19 (Table 3). FD>6 unknown (metallic, earthy, fish ) 2, (E,E)-2,4-heptadienal (stale, bitter ), (E)-2-nonenal (stale, bitter, hay ), (E,Z)-2,6-nonadienal (sweet, cucumber ) (E,E)-2,4-decadienal (fatty, rancid ) 6, (E,E)-2,4-heptadienal (E)-2-nonenal GC/O FD >2 ( ) (Cha and Cadwallader, 1998). OV (E,E)-2,4-heptadienal , (E)-2-nonenal , (E,Z)-2,6-nonadienal 1,000 75, (E,E)-2,4-decadienal dimethyl trisulfide OV 8,750, 3-methylbutanal (dark chocolate ), 3-(methylthio)propanal (baked potato, soy sauce ), 2-methylbutanal (dark chocolate ). Aroma-active,.,..,,. References Borenstein B and Bunnell RH Carotenoids: properties, occurrence and utilization in foods. In: Advances in food research 15. Chichester CO, Mrak EM and Stewart GF, eds. Academic Press, New York, NY, U.S.A., doi.org/ /s (08) Cha YJ Volatile flavor components in Korean salt-fermented anchovy. J Korean Soc Food Nutr 21, Cha YJ. 1994a. Changes of volatile flavor compounds in low salt-fermented anchovy paste by adding koji. J Korean Soc Food Nutr 23, Cha YJ. 1994b. Volatile flavor compounds in salt-fermented fishes on the market. Food Sci Biotech 3, Cha YJ and Cadwallader KR Volatile components in salt-fermented fish and shrimp pastes. J Food Sci 60, Cha YJ and Cadwallader KR Aroma-active compounds in skipjack tuna sauce. J Agric Food Chem 46, Cha YJ, Jeong EJ, Kim H, Lee YM and Cho WJ Changes of volatile components in Alaska pollack Sik-hae during low-temperature fermentation. J Korean Soc Food Sci Nutr 31,

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