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

• Published in: Food chemistry Vol. 83; no. 3; pp. 339 - 342
• Main Authors: Kim, Seung-Ho, Lee, Kyung-Ae
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2003; Elsevier
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; aspartic acid; astringency; Biological and medical sciences; bitterness; chemical analysis; Doenjang; Food industries; Fundamental and applied biological sciences. Psychology; glutamic acid; lactic acid; potassium chloride; saltiness; sensory evaluation; size exclusion chromatography; sodium chloride; sourness; Soybean paste; soybeans; sweetness; Taste; umami; Asia; Korea; Doenjang; Soybean paste; Taste; Grain legume; Water soluble compound; Soy product; Organoleptic properties; Sensory analysis; Soybean; Traditional food stuff
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(03)00092-X

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.