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KMID : 1024420030070010013
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Food Engineering Progress
2003 Volume.7 No. 1 p.13 ~ p.19
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Changes in Sensory Characteristics during Salt Aging of Doenjang (Fermented Soybean Paste) Made by Different Starters
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Lee Kang-Kwon
Lee Hyeon-Deog
Lee Cherl-Ho
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Abstract
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Three types of Doenjang, using Korean meju (KM), Japanese koji (JK) and modified meju mix of A. oryzae meju and B. subtilis meju (MAB) were manufactured and salt aged for 90 days at 30℃. The changes of sensory characters of flavor components in Doenjang d
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KEYWORD
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Doenjang, PCA, odor, taste, sensory
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