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http://dx.doi.org/10.9799/ksfan.2017.30.5.916

Changes in Taste Compounds and Organoleptic Preferences of Soy Sauce with Addition of Walnut  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 916-922 More about this Journal
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.
Keywords
soy sauce; walnut; taste compound; organic acid; free amino acid;
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Times Cited By KSCI : 6  (Citation Analysis)
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