This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

질소비료의 증비와 숙도의 차이가 버어리종 잎담배의 수량과 품질 및 내용성분에 미치는 영향을 시험한 결과는 다음과 같다. 1. 질소비료가 증가될수록 건조엽의 적색도가 증가되었고, 2. 엽분별 수확시기를 보면 하위엽은 미숙엽에서, 상위엽은 과숙엽에서 수확할 때 kg당 가격이 가장 낮았다. 3. 미숙엽과 과숙엽은 수량이 대등하였으나 과숙엽은 수량이 떨어졌다. 4. 질소비료의 증비와 숙도에 따른 단백질 pattern의 차이는 나타나지 않았다. 5. 생육후기에는 비료수분 및 숙도에 따른 Nitrate reductase 활성도에는 차이가 나타나지 않았다.