우리나라 전통적인 수산발효식품의 풍미성분을 밝힐 목적으로 밴댕이젓 및 주둥치젓이 냄새성분을 분석하고 각 성분들이 냄새에 미치는 기여도를 검토하였다. 휘발성 지방산과 휘발성 아민은 수증기증류법으로 포집하여 분석하고, 휘발성 카르보닐은 $90^{circ}C$에서 4시간 처리하여 포집하여 GLC로 분석동정하였다. 휘발성 지방산은 밴댕이젓 및 주둥치젓 모두 n-부티르산이 $90.4{sim}90.5%$로 대부분을 차지하였고, 휘발성아민은 트리메틸아민이 대부분을 차지하였다. 휘발성카르보닐은 밴댕이젓은 2-메틸프로판알 36.2%, 메탄알 28.5%, 프로판알 16.2%로 이 세 성분이 80.9%를 차지하였고, 주둥치젓은 에탄올 44.7%, 2-메틸프로판알 24.1%, 프로판알 14.4%로 82.2%를 차지하였다. 관능검사결과 밴댕이젓. 주둥치젓 모두 휘발성지방산, 휘발성카르보닐, 휘발성아민 순으로 중요한 구실을 하는 성분이라는 것을 알았다.
In order to elucidate the flavor compounds of fermented big eyed herring, Harengula zunasi (BLEEKER), and slimy, Leiognathus nuchalis (TEMMINCK et SCHEGEL), the volatile constituents of products were analysed by GLC. In the volatile compounds of fermented big eyed herring, eight kinds of volatile fatty acids, nine kinds of volatile carbonyls, and five kinds of volatile amines were identified. While in the fermented slimy, seven kinds of volatile fatty acids, six kinds volatile carbonyls, and five kinds of volatile amines were also identified. In the volatile fatty acids and volatile amines, n-butyric acid and trimethylamine were the most dominant component in both fermented products. In the fermented big eyed herring 2-methylpropanal, ethanal, and propanal were abundant holding 36.2%, 28.5%, and 16.2%, while in the fermented slimy ethanal, 2-methylpropanal, and propanal were abundant holding 44.7%, 24.1%, and 14.4% of total volatile carbonyls, respectively. From the experimental results, it was concluded that n-butyric acid, trimethylamine and volatile carbonyls such as 2-methylpropanal, ethanal and propanal played an important role in the flavor of the fermented big eyed herring and slimy.
