Identification of sensory characteristics that drive consumer preferences of commercially mass‐produced doenjang in Korea

Abstract

The objective of this study was to identify the drivers of liking for commercially mass‐produced doenjang (fermented soybean paste) among Korean consumers, by correlating the results from descriptive analysis and consumer acceptance testing. Ten doenjang samples were tested, seven of which were manufactured through a modified method and three via applying traditional method for mass production. Significant differences were found in all sensory attributes among the samples (p < .05). The principal component analysis of the descriptive analysis revealed clear discrimination among doenjang samples, according to their sensory characteristics: one group favored mild flavors (high in “sweet” and “umami” tastes and “cooked soybean flavor,” while the other preferred strong fermentation‐related flavors, such as “musty,” “biting,” “soy sauce,” and “fermented fish sauce.” Overall, consumer preference was directed toward doenjang that is high in sweet and umami tastes, meaning that customers favored doenjang produced by the modified method more than traditional‐style doenjang. Practical applications The doenjang market is currently greatly expanding, as consumer interests in health and traditional foods are increasing. Therefore, it is more important than ever to identify the sensory characteristics driving consumer preference, in order to meet consumer expectations. The present study identified consumers who preferred traditional doenjang characteristics as well as sweet and umami characteristics. This suggests the direction in which to proceed in optimizing doenjang flavors, in order to ensure that they match Korean consumer preferences.

Influence of bacterial starter cultures on the sensory characteristics of doenjang, a fermented soybean paste, and their impact on consumer hedonic perception

“…Considering the sensory attributes generated in this study, two aroma terms including meju and soy sauce were identical to the aroma attributes published by Kim et al (). Roasted bean aromatics identified in this study were similarly defined as “cooked soybean, and “grainy” aromatics were similarly defined as sweet aromatics in their work; hence, four aroma‐related attributes out of eight aroma terms matched with those in the previous study (Kim et al, ). Also, balsamic, meju , soy sauce, roasted bean, grainy, and solvent aromatics identified in this study (6 out of 8 aroma terms) matched with the aroma terms identified in the earlier study, such as acetic acid, soy sauce, meju , roasted soybean, sweet‐grain, and chemical (Kim et al, ).…”

“…Another word, traditional doenjang ‐like aromatics decreased when E. faecium and/or B. licheniformis were inoculated with S. succinus . Previous studies consistently pointed out that consumers in Korea like the commercially produced doenjang with mild traditional flavor, and this is the most predominantly found among young consumers in their 20s (Kim et al, , ; Kim & Lee ; Kwak, Jung, Kim, & Kim, ). Several studies consistently report that consumers' preference on doenjang is driven by sweet and umami tastes (Kim et al, , ), not traditional doenjang flavors (Kim & Lee, ).…”

“…Sensory characterization of commercially available doenjang samples was previously conducted, and a total of 31 sensory attributes (appearance, aroma, flavor, and mouthfeel) were reported, including brown color, acetic acid, alcohol, traditional Korean soy sauce, soy sauce, meju , roasted soybean, sweet‐grain, red pepper, fermented fish, chemical, earthy, metallic, sesame leaf, and five basic tastes and mouthfeel attributes, such as astringent and biting (Kim et al, ). Recent studies describing the sensory characteristics of commercially mass‐produced doenjang reported three appearance descriptors, including brown color, glossiness, granule size; eight aroma‐related terms, including sour, alcohol, soy sauce, meju , cooked soybean, sweet, musty, and fermented fish sauce; and five basic tastes as well as five mouthfeel‐related terms, including astringent, biting, powdery, viscosity, and softness (Kim et al, ; Kim, Kwak, Kim, & Kim, ). Considering the sensory attributes generated in this study, two aroma terms including meju and soy sauce were identical to the aroma attributes published by Kim et al ().…”

“…Recent studies describing the sensory characteristics of commercially mass‐produced doenjang reported three appearance descriptors, including brown color, glossiness, granule size; eight aroma‐related terms, including sour, alcohol, soy sauce, meju , cooked soybean, sweet, musty, and fermented fish sauce; and five basic tastes as well as five mouthfeel‐related terms, including astringent, biting, powdery, viscosity, and softness (Kim et al, ; Kim, Kwak, Kim, & Kim, ). Considering the sensory attributes generated in this study, two aroma terms including meju and soy sauce were identical to the aroma attributes published by Kim et al (). Roasted bean aromatics identified in this study were similarly defined as “cooked soybean, and “grainy” aromatics were similarly defined as sweet aromatics in their work; hence, four aroma‐related attributes out of eight aroma terms matched with those in the previous study (Kim et al, ).…”

“…E. faecium is another strain that was applied in this study for doenjang samples AE, AES, ABE, and ABES. The genus Enterococcus was reported to produce meju and musty odors (Kim et al, ), which are the primary flavor descriptors for traditionally‐manufactured doenjang (Kim et al, ; Kim et al, ). The mean intensities of aroma attributes of doenjang samples with E. faecium , aromatics associated with traditional doenjang flavor including ammonia‐like, meju , and soy sauce were higher than those for the other samples, especially AE and ABE (Table ).…”