Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses
Yongwoo Jo,
In‐Seo Hwang,
Mina K. Kim
Abstract:This study determined the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH2‐N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile deter… Show more
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