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KMID : 1024420030070010020
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Food Engineering Progress
2003 Volume.7 No. 1 p.20 ~ p.30
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Changes in Flavor Components during Salt Aging of Doenjang (Fermented Soybean Paste) Made by Different Starters
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Lee Kang-Kwon
Lee Cherl-Ho
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Abstract
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Three types of Doenjang,using Korean meju(KM), Japanese Koji(JK) and modified meju mix of A.oryzae meju and B. sublilis meju(MAB) were manufactured and salt aged for 90 days at 30℃. The major free amino acids of Doenjang were glutamic acid and leucine. Am
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KEYWORD
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Doenjang, free amino acid, organic acid, free sugar, fatty acid, volatile flavor com-pound
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