Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste.

Abstract

We investigated the taste characteristics of doenjang water extract (DWE) for component compounds that contribute to its taste. A 1% DWE solution elicited the highest umami taste ratings in a taste profile test. A 3% solution of DWE was used as substitute for 9.4% of monosodium glutamate in a taste soup base, and it masked the bitter taste of hydrolysed… (More)
DOI: 10.1016/j.foodchem.2011.01.128

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