期刊
FOOD CHEMISTRY
卷 328, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127176
关键词
Fermented soybean paste; Salinity; Metabolite profile; Antioxidant properties; Sensory properties
资金
- Main Research Program of the Korea Research Food Institute (KFRI) - Ministry of Science and ICT, Republic of Korea [E0187000-03]
- National Research Council of Science & Technology (NST), Republic of Korea [E0187000-03] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The purpose of this study was to investigate the effects of salinity on the antioxidant properties, sensory attributes, and metabolite profiles of doenjang prepared with different brine concentrations (8,12,16, and 20%). The oxygen radical absorbance capacity (0.49 mM/g dry weight basis, dwb) and the Trolox equivalent antioxidant capacity (0.46 mM/g dwb) were the highest for the doenjang samples with the lowest salinity. The consumer acceptability and intensity of sensory characteristics were evaluated by consumers (n = 147). The doenjang with the lowest salinity tended to have an increased bitterness and reduced umami taste, resulting in decreased consumer acceptance. Additionally, 39 and 24 metabolites were identified by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry. Overall, the correlation between sensory attributes and metabolite profiles of doenjang showed that bitter taste was closely related to tyrosine and phenylalanine, while umami was highly related to glutamic and aspartic acids.
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