. 2013 Dec 20;2(2):114–131. doi: 10.1002/fsn3.82

Table 2.

Physical and chemical analyses of the fermented pastes.

Parameter¹	Taste	100S	100SBS	90S	90SBS	75S	75SBS
pH		5.81 ± 0.59^a	4.26 ± 0.28^c	5.36 ± 0.14^b	4.01 ± 0.31^c	5.41 ± 0.18^b	3.91 ± 0.29^c
Titratable acidity (TA)	Sourness	0.58 ± 0.31^a	0.56 ± 0.13^a	0.37 ± 0.08^b	0.68 ± 0.16^ac	0.50 ± 0.18^a	0.85 ± 0.24^c
Histidine (His)	Bitterness	0.38	n.d	0.24	n.d	0.07 ± 0.05	n.d
Arginine (Arg)	Bitterness	0.06^ab	0.07 ± 0.01^ab	0.07 ± 0.06^ab	0.05 ± 0.01^ab	0.04 ± 0.02^a	0.10 ± 0.03^b
Tyrosine (Tyr)	Bitterness	0.07 ± 0.05^ab	0.06 ± 0.02^ab	0.18 ± 0.19^a	0.04 ± 0.01^b	0.08 ± 0.06^ab	0.04 ± 0.02^b
Valine (Val)	Bitterness	1.00 ± 0.31^a	0.53 ± 0.21^ab	0.89 ± 0.95^a	0.26 ± 0.14^b	0.50 ± 0.35^ab	0.18 ± 0.10^b
Methionine (Met)	Bitterness	0.03 ± 0.02^a	0.04 ± 0.02^a	0.05^a	0.02^a	n.d	0.01^a
Isoleucine (Iso)	Bitterness	0.55 ± 0.16^ac	0.13 ± 0.06^a	0.65 ± 0.72^c	0.04 ± 0.03^b	0.32 ± 0.21^ac	0.1 ± 0.07^a
Phenylalanine (Phe)	Bitterness	2.19 ± 0.81^ab	0.96 ± 0.71^ab	2.59 ± 2.85^b	0.42 ± 0.40^a	1.11 ± 0.77^ab	0.28 ± 0.27^a
Leucine (Leu)	Bitterness	1.66 ± 0.91^a	0.38 ± 0.20^b	1.61 ± 1.76^a	0.22 ± 0.12^c	0.67 ± 0.58^ab	0.17 ± 0.10^c
Aspartate (Asp)	Umami	0.79 ± 0.40^a	0.78 ± 0.10^a	1.23 ± 0.86^a	0.90 ± 0.03^a	0.78 ± 0.31^a	0.72 ± 0.12^a
Glutamate (Glu)	Umami	4.84 ± 0.39^a	2.55 ± 0.31^b	3.71 ± 2.16^ab	3.07 ± 0.26^b	2.38 ± 0.59^b	3.14 ± 1.06^b
Serine (Ser)	Sweetness	0.63 ± 0.06^a	0.18 ± 0.04^b	0.29 ± 0.25^b	0.19 ± 0.01^b	0.3 ± 0.14^b	0.18 ± 0.01^b
Glycine (Gly)	Sweetness	0.47 ± 0.08^ac	1.07 ± 0.38^b	0.57 ± 0.25^ac	1.06 ± 0.05^b	0.29 ± 0.13^c	0.73 ± 0.01^a
Alanine (Ala)	Sweetness	3.63 ± 0.38^a	3.84 ± 1.25^a	2.63 ± 1.90^ab	3.27 ± 0.54^a	1.43 ± 0.34^b	2.54 ± 0.66^a
Lysine (Lys)	Sweetness	0.95 ± 0.06^abc	1.49 ± 0.63^a	0.92 ± 0.53b^c	1.47 ± 0.21^ab	0.74 ± 0.24^c	0.78 ± 0.19^c
Salinity	Saltiness	240 ± 32.66^a	262.5 ± 23.63^a	228.75 ± 49.39^a	241.25 ± 33.26^a	245 ± 19.15^a	272.5 ± 22.55^a

Means not sharing a superscript within a row are significantly different (P < 0.05). Samples coded 100S, 90S, and 75S represent naturally fermented pastes, while samples coded 100SBS, 90SBS, and 75SBS represent lactic acid-fermented pastes. Pastes are designated according to 100%, 90%, and 75% soybean composition, the remaining proportions being maize.

Units of measurement: titratable acidity (g lactic acid/100 g sample), amino acids (μmol/g), salinity (mg/L).