The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

Abstract
서 론
재료 및 방법
    1. 공시재료
    2. 헤이즐넛 첨가 청국장 제조
    3. 청국장 추출물 제조
    4. 미생물 분석
    5. 아미노태 질소 함량 측정
    6. 휘발성 염기질소 함량 측정
    7. 유리당 함량 분석
    8. 지방산 함량 분석
    9. 유리아미노산 함량 분석
    10. 통계처리
결과 및 고찰
    1. 아미노태 질소 함량 변화
    2. 휘발성 염기질소 함량 변화
    3. 미생물수 변화
    4. 유리당 함량 변화
    5. 유리아미노산 함량 변화
    6. 지방산 조성 변화
요약 및 결론
References

• 이난희(대구한의대학교 메디푸드 HMR 산업학과/청도군 어린이급식관리지원센터) | Nan-Hee Lee (Dept. of Medi-food HMR Industry, Daegu Hanny University/Cheongdo Center for Children’s Food Service Management)
• 장혁순(한국교통대학교 식품공학과) | Hyeock-soon Jang (Dept. of Food Science & Technology, Korea National University of Transportation)
• 김종덕(서울과학기술대학교 식품공학과) | Jong-Duk Kim (Dept. of Food Science & Technology, Seoul National University of Science & Technology)
• 김대현(경상북도 축산기술연구소) | Dae-Hyun Kim (Gyeongbuk Livestock Research Institute)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation) Corresponding author