抄録
Differences between the taste characteristics of Korean and Japanese people were investigated by comparing the content and composition of free amino acids in Tsukemono, which is a traditional food in Japan, and Kimchi, which is eaten by Korean people.
The Kimuchi samples analyzed were produced in the home, in nunneries and by food manufacturers in Korea, and the Tsukemono used was produced by food, manufacturers in Japan.
High-performance liquid chromatography, using the orthophtaladehyde reaction system, was established to determine the free amino acids in Kimchi and Tsukemono. On the basis of glutamic acid content, Kimchi could be classified into the three types: (1) glutamic acid-rich kimchis (2) alaninrich kimchis (3) glutamic acid -deficient. On the other hand, Tsukemono contained a larger amonunt of glutamic acid.
From these results, it is presumed that Korean people prefer to eat Kimchi flavoured by seasonings such as “Shiokara”, wherease Japanese people especially prefer to eat Tsukemouo flavoured by glutamic acid.
