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Physicochemical Characteristics of Medicinal Herbs Ganjang  

Shim, Sung-Lye (Department of Food and Nutrition, Chosun University)
Ryu, Keun-Young (Department of Food and Nutrition, Chosun University)
Kim, Won (Department of Food and Nutrition, Chosun University)
Jun, Sam-Nyeo (Department of Food and Nutrition, Chosun University)
Seo, Hye-Young (Korea Food Research Institute)
Han, Kyu-Jai (Korea Food Research Institute)
Kim, Jun-Hyeong (Korea Health Supplement Institute)
Song, Hyun-Pa (Department at Animal Science and Biotechnology, Chungnam National University)
Cho, Nam-Chul (Department of Food and Nutrition, Dongkang College)
Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
Publication Information
Food Science and Preservation / v.15, no.2, 2008 , pp. 243-252 More about this Journal
Abstract
We investigated the physicochemical properties of Ganjang added to a medicinal herb extract (functional Ganjang). 1be proximate compositions of conventional Ganjang (control) and functional Ganjang (supplemented with 3% or 5% of an hem extract) were not significantly different Analysis of total and free amino acids indicated 17 different amino acids in both types of Ganjang. Glutamic acid was the most common, followed by valine, leucine, isoleucine, lysine, methionine, phenylalanine, and threonine. Sensory tests of conventional and functional Ganjang found no significant differences. An analysis of flavoring components indicated that flavor-active compounds (paeonol, senkyunolide A, and cnidilide) were present in both forms of Ganjang. Our results suggest that the extract could be used to manufacture fermented soybean products.
Keywords
medicinal herbs; Ganjang (functional Ganjang); volatile compounds; sensory test; amino acid;
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Times Cited By KSCI : 5  (Citation Analysis)
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