Table 2 pH, sugar , salinity, and total titratable acidity content of Kochujang added with peach paste

Cultivar1)	pH	Sugar (%)	Salinity (%)	Total titratable acidity (%)
KHK	4.61±0.022)^b3)	53.00±1.00^c	5.60±1.17^bc	1.02±0.03^c
CHK	4.34±0.05^c	50.67±1.53^d	5.70±0.10^bc	0.93±0.03^d
CWK	4.60±0.06^b	55.33±1.53^b	5.50±0.17^c	1.24±0.05^a
MK	4.67±0.16^b	51.67±0.58^cd	5.77±0.06^b	1.10±0.04^b
CK	4.99±0.01^a	60.00±0.00^a	6.53±0.06^a	0.86±0.04^e

KHK, Kanoiwa Hakuto Kochujang; CHK, Cheonhong Kochujang; CWK, Changhowon Hwangdo Kochujang; MK, mixed Kochujang, CK, commercial Kochujang
Values are means±SD of triplicate determinations.
Different superscripts within a column (a-e) indicate significant differences (p<0.05).