COMPOSITION OF FREE SUGARS, ORGANIC-ACIDS , FREE AMINO-ACIDS AND OLIGOPEPTIDES OF KOCHUJANG SEASONING MADE IN KOREA

Organic acids, free sugars, free amino acids and oligopeptides of Koch ujang seasoning made in Korea were analyzed, and the characteristics o f its taste were discussed. Also, the difference in the palate between Japanese and Korea people was investigated according to the results o btained in our present and previous studies. Two varieties of Kochujan g were analyzed in this study, one purchased at food shops in Seoul, K orea (F-Kochujang), and the other made in private homes in various are as of Korea (D-Kochujang). The results were as follows: (1) F-Kochujan g was greater in the content of free sugars and smaller in the content of NaCl than D-Kochujang. (2) Both types of Kochujang were rich in gl ucose 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 oli gopeptide content of F-Kochujang was half that of free amino acids, bu t that of D-Kochujang was similar to the free amino acid content. (5) It is presumed that both types of Kochujang contained glutamic acid-ri ch oligopeptides, which might contribute to a delicious taste. Kochuja ng is considered to be a unique seasoning in Korea characterized by a high level of citric acid and proline. The sweet taste of Kochujang mi ght be due not only to sugars, but also to the proline content.