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KMID : 1007520030120020119
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.119 ~ p.121
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Characteristics of Taste Components of Commercial Kochujang
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Park, Hae-Kyong
Gil, Bogim/Kim, Jong-Kyu
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Abstract
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Tastes of commercial kochujangs (red pepper pastes) were compared with those of traditional ones, and their characteristic taste components were identified. Total content of free amino acids of commercial kochujangs (CKs) was higher than that of traditional one, whereas their taste ingredients were the same. Total content of free sugars of CKs was 6.1%, higher than that of traditional one. Commercial kochujang is a decomposed type with fortified sweet and savory taste, whereas traditional one is a fermented type.
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