This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

• 최희은(한국교통대학교 식품공학과) | Hee-Eun Choi (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 유범석(한국교통대학교 식품공학과) | Beom-Seok Ryu (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 최호민(세광고등학교) | Ho-min Choi (Sekwang High School, Seowongu, Cheongju 28621, Korea)
• 김준협(세광고등학교) | Jun-Hyub Kim (Sekwang High School, Seowongu, Cheongju 28621, Korea)
• 정성모(세광고등학교) | Seong-Mo Cheong (Sekwang High School, Seowongu, Cheongju 28621, Korea)
• 이난희(대구한의대학교 한방식품조리영양학부) | Nan-Hee Lee (Dept. of Food Science and Nutrition, Daegu Hanny University, Gyeongsan 38578, Korea)
• 김나율(한국교통대학교 식품공학과) | Na-Yul Kim (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author