Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products
2013
Lee, S.H., Institute of Sunchang Fermented Soybean Products,Republic of korea | Lee, M.Y., Institute of Sunchang Fermented Soybean Products,Republic of korea | Lim, S.R., Institute of Sunchang Fermented Soybean Products,Republic of korea | Bae, J.H., Sunchang Research Center for Fermentation Microes, Republic of Korea
This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.
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