The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Taste Compounds and Organoleptic Preferences of Soy Sauce with Addition of Walnut

호두 첨가에 따른 양조간장의 맛 성분 및 관능적 특성 변화

  • Choi, Hee-Eun (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Ryu, Beom-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ho-min (Sekwang High School) ;
  • Kim, Jun-Hyub (Sekwang High School) ;
  • Cheong, Seong-Mo (Sekwang High School) ;
  • Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University) ;
  • Kim, Na-Yul (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 최희은 (한국교통대학교 식품공학과) ;
  • 유범석 (한국교통대학교 식품공학과) ;
  • 최호민 (세광고등학교) ;
  • 김준협 (세광고등학교) ;
  • 정성모 (세광고등학교) ;
  • 이난희 (대구한의대학교 한방식품조리영양학부) ;
  • 김나율 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2017.03.29
  • Accepted : 2017.08.15
  • Published : 2017.10.31
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Abstract

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

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References

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