COMPARISON OF VOLATILE COMPOUNDS FROM CHUNGKUK-JANG AND ITOHIKI-NATTO

Volatile compounds from two South-East Asian fermented soybean foods, Chungkuk-jang (CKJ) and Itohiki-natto (natto), were analysed by gas ch romatography-mass spectrometry (GC-MS), gas chromatography (GC), and G C-sniffing. A total of 112 compounds were identified. A large amount o f ethanol was detected from CKJ, while acetone and methyl isobutyrate were major components of natto. The characteristic odor compounds of C KJ were some ethyl esters of short chain fatty acids, diallyl disulfid e, and several natto-like odor compounds were identified as ammonia, 2 ,5-dimethylpyrazine, and 2-methylbutanoic acid.