우리나라 고유의 전통 조미식품인 고추장의 품질개선과 담금 방법을 과학적으로 표준화하기 위하여 전국의 각 가정에서 담은 55점의 전통 고추장을 수집하여 맛성분 특성을 조사하였다. 고추장의 유리당은 glucose $(8.21{pm}5.62%)$와 maltose $(6.95{pm}7.27%)$가 대부분이고 fructose $(1.88{pm}1.27%)$와 sucrose $(1.05{pm}1.21%)$가 소량 존재하였다. 유기산은 succinic acid $(901.83{pm}826.23;mg%)$, citric acid $(484.16{pm}242.89;mg%)$, lactic acid $(381.63{pm}367.88;mg%)$ 함량이 많았고 acetic acid, oxalic acid, formic acid는 소량 존재하였다. 고추장 중의 총 유리 아미노산은 64.35 mg%이었으며, proline $(10.66{pm}6.27;mg%)$, glutamic acid $(9.27{pm}10.97;mg%)$, aspartic acid $(9.14{pm}5.84;mg%)$, lysine $(6.19{pm}6.66;mg%)$, serine $(5.72{pm}3.79;mg%)$함량이 많았다. 핵산 관련물질은 CMP가 $42.90{pm}28.16;mg%$으로 가장 많았고, 다음으로 hypoxanthine $(6.86{pm}3.45;mg%)$, IMP $(5.59{pm}5.84;mg%)$, inosine $(4.58{pm}6.91;mg%)$, GMP $(3.36{pm}3.93;mg%)$순이었으며 AMP나 UMP는 소량 존재하였다.
Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose $(8.21{pm}5.62%)$ and maltose $(6.95{pm}7.27%)$ and the minors were fructose $(1.88{pm}1.27%)$ and sucrose $(1.05{pm}1.21%)$. Succinic $(901.83{pm}826.23;mg%)$, citric $(484.16{pm}242.89;mg%)$ and lactic $(381.63{pm}367.88;mg%)$ acids in traditional kochujang were found in large amounts and acetic, oxalic, and formic acids in smaller amounts. The traditional kochujang contained large amounts of proline $(10.66{pm}6.27;mg%)$, glutamic acid $(9.27{pm}10.97;mg%)$, aspartic acid $(9.14{pm}5.84;mg%)$, lysine $(6.19{pm}6.66;mg%)$, and serine $(5.72{pm}3.79;mg%)$, and the total free amino acid content was 64.35mg%. Among the nucleotides and their related compounds in traditional kochujang, CMP $(42.90{pm}28.16;mg%)$ were the most abundant major compounds and hypoxanthine $(6.86{pm}3.45;mg%)$, IMP $(5.59{pm}5.84;mg%)$, inosine $(4.58{pm}6.91;mg%)$ and GMP$(3.36{pm}3.93;mg%)$ were found in smaller amounts, and AMP and UMP were also found in minor.
