The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

Abstract

The purpose of this study was to compare the physiochemical and antioxidant characteristics, microbial community, and sensory characteristics of doenjang packaged in different storage containers. Two types of doenjang with different packaging materials (plastic (T1) and glass (T2) bottles) were selected. The physiochemical properties and antioxidant activities were determined. Metagenomic analysis based on 16 s rRNA gene sequencing was documented. The sensory characteristics were analyzed by sensory descriptive analysis using a highly trained panel (n = 6). There was no significant difference in physicochemical properties except for viscosity. Total phenolic compounds in T2 were significantly higher than those stored in T1 (p < .05). The microbial community had a higher number of species observed at T1, and T2 had a higher Bacillus ratio and a less diverse microbial community. For sensory aroma, T2 had higher intensities of pineapple, dried plums, soil, cheese, and butter, while T1 had strong fish sauce, chocolate, and pear characteristics. Practical applicationsThe findings from this study reveal that the microbial community and sensory characteristics of doenjang may vary depending on the packaging material, suggesting the importance of the packaging material in the quality of the doenjang.

Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang

“…The sensory lexicon of doenjang includes 17 aroma‐related terms. Among the 17 aroma‐related terms, alcohol, soy sauce, Korean‐style soy sauce, meju , fish sauce, chocolate, burnt aroma, pineapple, pear, and Cheddar cheese have already been reported as descriptive terms for the sensory characteristics of doenjang in several studies (Chung & Chung, 2007; Kim et al, 2010; Kim et al, 2018; Shin et al, 2022), while plain bread, ash, dried filefish and fruit‐related aroma (fig, grape juice, and apple) were newly developed in this study. Alcohol, soy sauce, meju , fish sauce aroma are known as one of the typical aroma characteristics of traditional doenjang in many previously conducted studies (Jang et al, 2021; Kim et al, 2010; Kim et al, 2018).…”

“…Doenjang is a traditional fermented food ingredient widely applied in Korean cuisine. It is used as a main ingredient or seasoning in most Korean foods (Shin et al, 2022) and has a wide variety of volatile flavor compounds as amino acids and other flavor compounds are produced during fermentation (Kim et al, 1992). It provides a nutritionally balanced diet to the Korean population who is following a rice‐based diet due to its high content of protein and amino acids attributed to soybean (Lee et al, 2009).…”