Abstract
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, oleic acid, and lysophospholipid levels were high in brown-rice gochujang, whereas glucose, maltose, and γ-aminobutyric acid levels were high in white-rice gochujang. The relative capsaicinoid and luteolin derivative contents in gochujang were affected by the hot pepper species used. Gochujang containing C. annuum cv. Chung-yang and C. frutescens showed high capsaicinoid levels. The luteolin derivative level was high in gochujang containing C. frutescens. These metabolite variations in commercial gochujang may be related to different physicochemical phenotypes and antioxidant activity.
Highlights
Food is essential to sustain life and has undergone continuous development worldwide for a long time
The quality of gochujang, a fermented red pepper paste, is affected by diverse factors derived from the complex manufacturing process, including the conditions used for the steaming, fermentation, and aging procedures; numerous raw materials used such as cereal grains, fermented soy powder, hot pepper powder, salt, and other additives; and their combinations (Figure 1)
We found that metabolites related to cereal grain types and hot pepper species were major factors that distinguished different commercial gochujang samples
Summary
Food is essential to sustain life and has undergone continuous development worldwide for a long time. Gochujang (fermented red pepper paste) is a traditional food that has unique properties, including spicy flavor, pungency, sweet taste, and distinctive texture It is rich in nutrient components, such as essential amino acids, fatty acids, organic acids, and sugars, which are generated from raw materials during fermentation [3]. Because of these complexities, it is difficult to control the quality of commercial gochujang. It is important to identify the major factors, as well as their mechanisms of action, affecting the quality of commercial gochujang
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