The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste.
Food Chem
; 328: 127176, 2020 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-32497896
ABSTRACT
The purpose of this study was to investigate the effects of salinity on the antioxidant properties, sensory attributes, and metabolite profiles of doenjang prepared with different brine concentrations (8, 12, 16, and 20%). The oxygen radical absorbance capacity (0.49 mM/g dry weight basis, dwb) and the Trolox equivalent antioxidant capacity (0.46 mM/g dwb) were the highest for the doenjang samples with the lowest salinity. The consumer acceptability and intensity of sensory characteristics were evaluated by consumers (n = 147). The doenjang with the lowest salinity tended to have an increased bitterness and reduced umami taste, resulting in decreased consumer acceptance. Additionally, 39 and 24 metabolites were identified by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry. Overall, the correlation between sensory attributes and metabolite profiles of doenjang showed that bitter taste was closely related to tyrosine and phenylalanine, while umami was highly related to glutamic and aspartic acids.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Alimentos de Soja
/
Alimentos Fermentados
/
Antioxidantes
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2020
Tipo de documento:
Article