Composition of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides of Kochujang Seasoning Made in Korea

Abstract

Organic acids, free sugars, free amino acids and oligopeptides of Kochujang seasoning made in Korea were analyzed, and the characteristics ofits taste were discussed. Also, the difference in the palate between Japanese and Korea people was investigated according to the results obtained in our present and previous studies. Two varieties of Kochujang were analyzed in this study, one purchased at food shops in Seoul, Korea (F-Kochujang), and the other made in private homes in various areas of Korea (D-Kochujang). The results were as follows: (1) F-Kochujang was greater in the content of free sugars and smaller in the content of NaC1 than D-Kochujang. (2) Both types of Kochujang were rich in glucose and citric acid. (3) F-Kochujang was especially higher in ratio of free glutamic acid and proline to the total free amino acids, and D-Kochujang was markedly higher in ratio of proline. (4) The content of oligopeptides in both types of Kochujang was almost the same. The oligopeptide content of F-Kochujang was half that of free amino acids, but that of D-Kochujang was similar to the free amino acid content. (5) It is presumed that both types of Kochujang contained glutamic acid-rich oligopeptides, which might contribute to a delicious taste. Kochujang is considered to be a unique seasoning in Korea characterized by a high level of citric acid and proline. The sweet taste of Kochujang might be due not only to sugars, but also to the proline content.