In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

Abstract
서 론
재료 및 방법
    1. 시료수집
    2. 유리당 함량 측정
    3. 유기산 함량 측정
    4. 유리아미노산 함량 측정
    5. 관능검사
    6. 통계 처리
결과 및 고찰
    1. 유리당 함량
    2. 유기산 함량
    3. 유리아미노산 함량
    4. 관능검사
요약 및 결론
References

• 장혁순(한국교통대학교 식품공학과) | Hyeock-soon Jang (Dept. of Food Science & Technology, Korea National University of Transportation)
• 이난희(대구한의대학교 한방식품조리영양학부/청도군 어린이급식관리지원센터) | Nan-Hee Lee (Dept. of Medi-Food HMR Industry, Daegu Hanny University/Cheongdo Center for Children’s Food Service Management)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation) Corresponding author