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Taste Components and Sensory Characteristics of Long-term Mature Korean Soy Sauce

장기 숙성된 한식간장의 맛성분 및 관능적 특성

Jang, Hyeock-soon;Lee, Nan-Hee;Choi, Ung-Kyu
장혁순;이난희;최웅규

  • Received : 2019.04.25
  • Accepted : 2019.07.25
  • Published : 2019.08.31

Abstract

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

Keywords

long-term maturation;soy sauce;organic acid;amino acid

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Acknowledgement

Supported by : 한국연구재단