Table 3. Free sugar and organic acid contents of Gochujang

(unit: %)

Constituents NAG¹⁾ LAG²⁾ FAG³⁾

Free sugar Maltose 1.90±0.02⁴⁾^a⁵⁾ 1.83±0.19^a 1.57±0.73^a

Glucose 25.70±0.63^a 28.47±2.23^a 27.83±4.34^a

Fructose 3.54±0.43^b 6.78±0.29^a 6.74±0.50^a

Organic acid Citric acid 0.65±0.14^a 0.67±0.21^a 0.75±0.43^a

Succinic acid 1.95±0.09^a 2.23±0.40^a 2.25±0.46^a

Lactic acid 1.32±0.24^a 1.48±0.19^a 2.11±0.30^a

Acetic acid 4.90±0.35^a 5.61±0.82^a 5.45±1.32^a

¹⁾Not added apple Gochujang.
²⁾Gochujang with apple liquid.
³⁾Gochujang with fermented apple products.
⁴⁾Values are means±SD (n=3).
⁵⁾^a^-^bDifferent superscripts within a row indicate significantly different at p<0.05.

	Constituents	NAG¹⁾	LAG²⁾	FAG³⁾
Free sugar	Maltose	1.90±0.02⁴⁾^a⁵⁾	1.83±0.19^a	1.57±0.73^a
	Glucose	25.70±0.63^a	28.47±2.23^a	27.83±4.34^a
	Fructose	3.54±0.43^b	6.78±0.29^a	6.74±0.50^a
Organic acid	Citric acid	0.65±0.14^a	0.67±0.21^a	0.75±0.43^a
	Succinic acid	1.95±0.09^a	2.23±0.40^a	2.25±0.46^a
	Lactic acid	1.32±0.24^a	1.48±0.19^a	2.11±0.30^a
	Acetic acid	4.90±0.35^a	5.61±0.82^a	5.45±1.32^a