한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권1호
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- Pages.25-29
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- 1995
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- 0367-6293(pISSN)
담금방법을 달리한 고추장의 유기산 및 지방산의 변화
The Changes in Organic Acids and Fatty Acids in Kochujang Prepared with Different Mashing Methods
- Chun, Myung-Sook (Department of Food and Microbial Technology, Seoul Woman's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Woman's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Woman's University)
- 발행 : 1995.02.01
초록
담금방법을 달리하여 제조한 메주, 고오지, amylase, protease 고추장의 유기산과 지방산을 분석한 결과는 다음과 같다. Citric acid, malic acid, lactic acid, succinic acid, formic acid, oxalic acid, acetic acid가 고추장에서 검출되었다. Citric acid는
Organic acids and fatty acids of four different Kochujang prepared with different mashing methods were determined by HPLC and GC. Citrate, malate, lactate, succinate, formate, oxalate and acetate were identified. Citrate was found as a major organic acid (