Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

2016 ◽  
Vol 31 (4) ◽  
pp. 348-356
Author(s):  
Kyungmin Kim ◽  
◽  
Jiyoon Lee ◽  
Rak Won Chung
Keyword(s):  
Amino Acid ◽  
Sensory Characteristics ◽  
Soy Sauce

Effect of the degree and duration of early dietary amino acid restrictions on subsequent and overall pig performance and physical and sensory characteristics of pork1

2009 ◽  
Vol 87 (11) ◽  
pp. 3596-3606 ◽  
Author(s):  
R. B. Kamalakar ◽  
L. I. Chiba ◽  
K. C. Divakala ◽  
S. P. Rodning ◽  
E. G. Welles ◽  
...  
Keyword(s):  
Amino Acid ◽  
Sensory Characteristics ◽  
Dietary Amino Acid ◽  
Pig Performance

scholarly journals Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Metabolites ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 137 ◽  
Author(s):  
Tomoyuki Yamana ◽  
Moyu Taniguchi ◽  
Takeharu Nakahara ◽  
Yusuke Ito ◽  
Natsuki Okochi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Raw Materials ◽  
Paired Comparison ◽  
Salt Water ◽  
Amino Acid Content ◽  
Principal Component ◽  
Soy Sauce ◽  
Umami Taste ◽  
Metabolomics Study ◽  
Saccharide Content

Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures

2016 ◽  
Vol 97 (9) ◽  
pp. 2953-2960 ◽  
Author(s):  
Katarzyna Neffe-Skocińska ◽  
Anna Okoń ◽  
Danuta Kołożyn-Krajewska ◽  
Zbigniew Dolatowski
Keyword(s):  
Amino Acid ◽  
Amino Acid Profile ◽  
Starter Cultures ◽  
Sensory Characteristics

scholarly journals Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics

2016 ◽  
Vol 59 (1) ◽  
pp. 33-41 ◽  
Author(s):  
Sunyoung Park ◽  
Han Sub Kwak ◽  
Myeonggeun Oh ◽  
Youngseung Lee ◽  
Yoonhwa Jeong ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Soy Sauce
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