Effects of the Addition of Herbs on the Properties of Doenjang

• Published in: Foods Vol. 10; no. 6; p. 1307
• Main Authors: Lee, Sunmin, Lee, Yang-Bong, Lee, Choong-Hwan, Park, Inmyoung
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 07.06.2021; MDPI
• Subjects: antioxidant activity; Antioxidants; Cancer; Chromatography; Correlation analysis; Discriminant analysis; doenjang; Fermentation; fermentation period; Food; Food science; herb; Herbs; Lactic acid; Mass spectrometry; Metabolites; metabolomics; Microorganisms; Organic acids; Peppermint; Principal components analysis; Quinic acid; Scientific imaging; Software; Soybeans; Statistical analysis; Statistical methods; Succinic acid; Uracil; Vanillic acid; United States > US

Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, r...