Ontology highlight
ABSTRACT:
SUBMITTER: Lee GM
PROVIDER: S-EPMC6273659 | biostudies-literature | 2016 Jul
REPOSITORIES: biostudies-literature
Molecules (Basel, Switzerland) 20160715 7
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid levels were significantly higher in wheat gochujang than in rice gochujang. Sucrose, linoleic acid, olei ...[more]