Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste)

被引：59

作者：

Kim, SH ^{[1
]}

Lee, KA ^{[1
]}

机构：

[1] Korea Food Res Inst, Kyongki 463420, South Korea

来源：

FOOD CHEMISTRY | 2003年 / 83卷 / 03期

关键词：

Doenjang; soybean paste; taste;

D O I：

10.1016/S0308-8146(03)00092-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fractions isolated by gel filtration chromatography from the water-soluble extract of a doenjang (soybean paste) were subjected to sensory analysis and chemical analysis in order to elucidate the contribution of taste compounds to their sensory properties. Saltiness was the predominant taste. Next, astringency and umami taste were moderately present. There were also slight notes of sourness, sweetness and bitterness. Saltiness, umami taste and sourness may be directly related to particular taste compounds (NaCl and KCl for saltiness; glutamic acid and aspartic acid for umami taste; lactic acid for sourness) at higher concentrations than their respective reported thresholds. Umami taste may also be directly related to umami peptides. Astringency may be directly related to the presence of phenolics. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：339 / 342

页数：4

共 13 条

[1]

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[2] Interaction of astringency and taste characteristics [J].