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

Lee, Jong Hoon; Jeong, Do‐Won; Kim, Mina K.

doi:10.1111/joss.12508

Cited by 14 publications

(25 citation statements)

References 24 publications

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“…Soy sauce and solvent were commonly present aroma characteristics among the three types of koji . Compared with previous studies of the flavor of doenjang , the common sensory characteristics between doenjang and koji in the present study were balsamic, soy sauce, and solvent [ 22 , 23 , 24 , 25 ]. The characteristics of bean sprout, balsamic, cheonggukjang , and cracker were strongly identified in soybean koji .…”

Section: Resultscontrasting

confidence: 64%

“…In particular, soybean koji had higher intensities of cheonggukjang and cracker aromatics compared to rice and wheat koji . Previous studies analyzing the flavor of doenjang using a descriptive analysis defined soybean-related characteristics as cooked soybean, roasted soybean, roasted bean/roasted nutty, and cheonggukjang [ 23 , 24 , 25 ]. The results from this study indicate a similarity in the aroma characteristics in soybean koji and doenjang , which is as expected because commercially-made doenjang typically utilizes soybean koji .…”

Section: Resultsmentioning

confidence: 99%

“…These high protease activities and consequent amino-acid degradation process in soybean koji , may have created the balsamic, bean sprout cheonggukjang and cracker aroma characteristics. Previous study reported that Cheonggukjang , and balsamic aromatics are typical aroma characteristics of traditionally-made doenjang in which have high protease and other enzymatic activities [ 25 ]. The finding from this study is in agreement with previously reported results.…”

Section: Resultsmentioning

confidence: 99%

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Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Hong

Kim

2020

Foods

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The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.

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Section: Resultscontrasting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Hong

Kim

2020

Foods

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“…Before evaluation, panelists were familiarized with the different types of commercial kimchi. During training, panelists were taught the Universal scale in the Spectrum TM method using basic taste solutions such as sucrose for sweet, salt for salty, citric acid for sour, caffeine for bitter, and monosodium glutamate for umami tastes [ 24 ]. Next, they were trained to understand the rating system for spiciness using capsaicin solution (2 = 0.5 mg/kg capsaicin solution; 4 = 2.0 mg/kg capsaicin solution; 7 = 4.0 mg/kg capsaicin solution; 9 = 6.0 mg/kg capsaicin solution).…”

Section: Methodsmentioning

confidence: 99%

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Yoon¹,

Dang²,

Kim³

et al. 2021

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Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

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“…These characteristics are all derived from soybeans and soybean fermentation. The meju , soy sauce, and roasted bean aromatics have been previously identified as typical characteristics associated with traditionally manufactured doenjang (J. H. Lee, Jeong, & Kim, 2019). Interestingly, the four samples in this study were commercially made, suggesting the absence of traditional doenjang aromatics is as expected.…”

Section: Resultsmentioning

confidence: 99%

Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste (doenjang)

Kim

2020

Journal of Sensory Studies

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Doenjang is a traditional Korean soybean-based fermented food. Previous research indicates that appearance-related characteristics, such as color, number of beans, and bean-to-paste ratio, and moisture content, influence consumers' perceptions of traditional doenjang. The objective of this study was to determine the influence of appearance characteristics on consumer preference and gu-soo perception of doenjang. Four commercially available doenjang products from the same brand were selected, and appearance-related characteristics including color, the number of soybeans in a paste, and electronic eye color measurements were measured. Descriptive sensory analysis using a highly trained panel (n = 5) was conducted, followed by consumer acceptance testing (n = 76). Samples highly liked by consumers had strong sweet taste, and least like doenjang had darker color and greater numbers of beans in a paste. However, doenjang samples that were highly liked by consumers are not necessarily the samples perceived as gu-soo by consumers. While manufacturers' use of gu-soo to describe the sensory characteristics of doenjang is a common practice, this study reveals a disparity between consumers' perceptions of gu-soo and the manufacturer's advertising of gu-soo. This study reports divergence between the results for overall liking of doenjang and consumers' perception of the product being considered gu-soo. Practical Applications The term "gu-soo" is widely used in Korea to describe the flavor characteristics of doenjang. This study focuses on factors affecting consumer acceptance and gu-soo perceptions of doenjang, revealing that the appeal of doenjang to the consumer does not necessarily align with consumers' perception of doenjang being gu-soo. The divergent sensory directions of consumer acceptance and doenjang being perceived as gusoo suggest a potential change in direction in marketing doenjang in Korea. 1 | INTRODUCTION Doenjang, one of the most consumed traditional food ingredients in Korea, is made from soybean fermentation. The doenjang market in Korea is categorized into two groups of consumers: those who utilize traditionally made doenjang and those who use commercially made doenjang. The difference between traditionally and commercially made doenjang primarily concerns the method of fermentation (M. K. Kim & Lee, 2014). Traditional doenjang is highly dependent on natural fermentation, in which naturally present microorganisms, such as Bacillus subtilis and Bacillus licheniformis, as well as lactic acid bacteria, including Leuconostoc mesenteroides, Tetragenococcus halophilus, and Enterococcus

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

Cited by 14 publications

References 24 publications

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste (doenjang)

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