Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)

Molecules

卷:21

Dong Ho Suh¹  Eun Sung Jung¹  Choong Hwan Lee¹  Gyu Min Lee¹ 

[1] Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea;

关键词: gochujang;    quality characterization;    metabolomics;    GC-TOF-MS;    UHPLC-LTQ-ESI-IT-MS/MS;    antioxidant activity;   

DOI  :  10.3390/molecules21070921

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown