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Changes in the Taste Compounds of Cheonggukjang Prepared with Hazelnut

헤이즐넛 첨가에 따른 청국장의 맛성분 변화

Lee, Nan-Hee;Jang, Hyeock-soon;Kim, Jong-Duk;Kim, Dae-Hyun;Choi, Ung-Kyu
이난희;장혁순;김종덕;김대현;최웅규

  • Received : 2019.04.19
  • Accepted : 2019.07.25
  • Published : 2019.08.31

Abstract

The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

Keywords

cheonggukjang;hazelnut;amino acid;amino nitrogen

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