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KMID : 1134820140430101543
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 10 p.1543 ~ p.1548
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Physicochemical and Sensory Characteristics of Doenjang Made by Traditional Methods
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Byun Myung-Woo
Nam Tan-Gong
Chun Myoung-Sook
Lee Gyu-Hee
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Abstract
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To study traditional Doenjang characteristics, Doenjang was purchased from five different provinces: Chungcheong (CC), Gangwon (GW), Gyeonggi (GG), Gyeongsang (GS), and Jeolla (JL). To determine physicochemical characteristics, contents of reducing sugar, amino type nitrogen, salt, pH, and acidity were analyzed. The sensory characteristics were analyzed by sensory descriptive analysis. Reducing sugar content was highest for Doenjang from GW province. Amino type nitrogen content was highest for Doenjang from JL province. The salt content was highest in Doenjang from CC and GS provinces. After principal component analysis (PCA) based on sensory descriptive analysis, salty taste and aftertaste were highly correlated with overall acceptance. In the correlation analysis among chemical compounds and overall acceptance, Doenjang contained low reducing sugar content, and high pH value was positively correlated with overall acceptance. In conclusion, Doenjang with high pH value and salty taste and aftertaste have high overall acceptance.
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KEYWORD
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traditional, Doenjang, physicochemical characteristics, sensory evaluation, salty
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