• Title/Summary/Keyword: Korean traditonal soy sauce

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Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars (메주종류와 담금용기에 따른 전통간장의 맛성분과 소비자 사용실태조사)

  • 손경희;이현주;박현경;박옥진
    • Korean journal of food and cookery science
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    • v.14 no.5
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    • pp.463-467
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    • 1998

  • This study was carried out in order to analyze the changes in general compounds, reducig sugar, nitrogen compounds of traditional Korean soy sauce with varying Meju Type (Traditional Meju, Modified Meju) and ripening periods and to investigate correlation between sensory characteistics via sensory evaluation of soy sauce samples. And to investigate actual conditions and attitude of comsumer of soy suace.

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