Table 1 Biogenic amine contents (mg/kg) and pH of commercial Doenjang samples
From: Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting
Sample no. | HIS | TRP | PHE | PUT | CAD | TYR | SPD | SPM | Total biogenic amines | pH |
|---|---|---|---|---|---|---|---|---|---|---|
1 | ND | 192.29 | 29.66 | 180.74 | ND | 12.38 | ND | ND | 415.08 | 5.46 |
2 | ND | 30.58 | 1.22 | 39.18 | ND | <LOQ | 8.40 | ND | 79.38 | 5.27 |
3 | ND | 4.79 | 1.01 | 64.03 | ND | <LOQ | ND | ND | 69.83 | 5.22 |
4 | ND | 4.33 | ND | 5.89 | ND | <LOQ | ND | ND | 10.22 | 5.23 |
5 | 12.81 | 23.00 | 6.10 | 82.72 | ND | <LOQ | 2.52 | ND | 127.15 | 5.04 |
6 | 11.35 | 24.01 | 71.67 | 14.10 | ND | 24.09 | ND | ND | 145.22 | 5.17 |
7 | ND | 12.16 | ND | 45.68 | ND | 0.17 | 11.30 | 7.21 | 76.52 | 4.89 |
8 | ND | 5.28 | ND | 3.15 | ND | ND | ND | ND | 8.43 | 4.92 |
9 | ND | 4.77 | ND | 0.53 | ND | ND | ND | ND | 5.30 | 5.52 |
10 | ND | 3.91 | ND | 0.49 | ND | ND | ND | ND | 4.40 | 5.33 |
11 | ND | 34.01 | ND | ND | ND | 25.11 | ND | ND | 59.12 | 5.08 |
12 | ND | ND | ND | 15.80 | ND | ND | 7.05 | 6.18 | 29.03 | 5.14 |
13 | ND | ND | ND | 7.03 | ND | ND | ND | ND | 7.03 | 5.13 |
14 | ND | ND | ND | ND | ND | ND | ND | ND | ND | 5.41 |