Table 3 Analytical results of the NMC and EC in fermented food and beverages

Red pepper paste-1

Solid

4

μg kg^-1

nd

0.7

Red pepper paste-2

Solid

3

μg kg^-1

nd

1.3

Red pepper paste-3

Solid

3

μg kg^-1

nd

1.9

Red pepper paste-4

Solid

2

μg kg^-1

nd

1.8

Red pepper paste-5

Solid

1

μg kg^-1

nd

2.3

Red pepper paste-6

Solid

1

μg kg^-1

nd

0.9

Soybean paste-1

Solid

4

μg kg^-1

nd

0.9

Soybean paste-2

Solid

3

μg kg^-1

nd

1.5

Soybean paste-3

Solid

2

μg kg^-1

nd

1.2

Soybean paste-4

Solid

4

μg kg^-1

nd

1.7

Soy sauce-1

Liquid

2

μg L^-1

nd

1.3

Soy sauce-2

Liquid

1

μg L^-1

nd

0.4

Soy sauce-3

Liquid

1

μg L^-1

0.4

8.9

Soy sauce-4

Liquid

1

μg L^-1

nd

1.8

Soy sauce-5

Liquid

1

μg L^-1

nd

0.8

Soy sauce-6

Liquid

1

μg L^-1

nd

1.3

Beer

Liquid

-

μg L^-1

nd

3.9

Soju(white distilled liquor)

Liquid

-

μg L^-1

nd

4.8

Jeongjong(refined rice wine)

Liquid

-

μg L^-1

0.5

8.3

Soju(distilled liquor)

Liquid

-

μg L^-1

nd

nd

Makgeolli(raw rice wine)-1

Liquid

-

μg L^-1

nd

nd

Makgeolli(raw rice wine)-2

Liquid

-

μg L^-1

0.5

6.9

Makgeolli(raw rice wine)-3

Liquid

-

μg L^-1

nd

6.0

Fruit liquor-1

Liquid

-

μg L^-1

nd

4.1

Fruit liquor-2

Liquid

-

μg L^-1

0.6

78.7

Fruit liquor-3

Liquid

-

μg L^-1

0.7

68.6

Fruit liquor-4

Liquid

-

μg L^-1

0.8

85.8