Korean soy-sauces were prepared by the ordinary and impreved method and its anal-vies on the organic acid. The results obtained is as following:
1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce.
2. Volatile organic acid were analysed by gas-chromatography method. As a result. the followings was attained:
a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propicnic acid, acetic acid and formic acid are followed in the order.
b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid. butyric acid and formic acid are followed in the order.
3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result the followings were attained:
a) Lactic, glutaric, fumaric, malonic, malic, glycoiic, oxaiic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, maiic, fumaric and malonic acid are followed in the order.
b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order.
4. α-keto acid were analysed by paper partition chromatography. As a result the followings were attained:
Pyruvic acid and a-keto glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then α-keto glutaric acid are followed in the order.
5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid.
6. Substances influencing taste. such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.
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