Advanced SearchSearch Tips
Quality Characteristics of Modified Doenjang and Traditional Doenjang
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics of Modified Doenjang and Traditional Doenjang
Jeon, Hyeonjin; Lee, Sanghoon; Kim, Sangsook; Kim, Yoonsook;
  PDF(new window)
This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as (sourness), (saltiness), and (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y= with a coefficient of 0.882.
Doenjang;e-tongue;sensory evaluation;correlation;
 Cited by
KFDA. 2011. Korean food standards codex. 17th ed. Korea Food and Drug Administration, Cheongju, Korea.

Ahn SC, Bog HJ. 2007. Consumption pattern and sensory evaluation of traditional doenjang and commercial doenjang. Korean J Food Cult 22: 633-644.

Lee S, Kim DH. 2012. Changes in physicochemical properties of low-salt doenjang during fermentation. Korean J Food Sci Technol 44: 592-596. crossref(new window)

Kim JG. 2004. Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste-amino nitrogen, amino acids, and color-. J Fd Hyg Safety 19: 31-37.

Ji WD, Lee EJ, Kim JG. 1992. Volatile flavor components of soybean pastes manufactured with traditional Meju and improved Meju. J Korean Agric Chem Soc 35: 248-253.

Park SH, Kim K, Kim SK, Park YK. 1989. Proximate composition and mineral content of naked barley differing in pearling degrees. J Korean Soc Food Nutr 18: 328-332.

Byun MW, Nam TG, Chun MS, Lee GH. 2014. Physicochemical and sensory characteristics of Doenjang made by traditional methods. J Korean Soc Food Sci Nutr 43: 1543-1548. crossref(new window)

Joo HK, Kim DH, Oh KT. 1992. Chemical composition changes in fermented Doenjang depend on Doenjang koji and its mixture. J Korean Agric Chem Soc 35: 351-360.

Yoon WJ, Lee SW, Moon HK, Moon JN, Kim BG, Kim BJ, Kim GY. 2011. Quality characteristics of traditional soybean paste (Doenjang) manufactured with mixed beans. J East Asian Soc Diet life 21: 375-384.

Kim M, Rhee HS. 1993. Studies on the changes of taste compounds during soy paste fermentation (II). Korean J Soc Food Sci 9: 257-260.

Lee KS, Lee JC, Lee JK, Hwang ES, Lee SS, Oh MJ. 2002. Quality of 4-recommended soybean cultivars for meju and doenjang. Korean J Food Preserv 9: 205-211.

Park JS, Lee MY, Lee TS. 1995. Compositions of sugars and fatty acids in soybean paste (Doenjang) prepared with different microbial sources. J Korean Soc Food Nutr 24: 917-924.

Byun MW, Nam TG, Lee GH. 2015. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution. J Korean Soc Food Sci Nutr 44: 1525-1530. crossref(new window)

Shin DH, Kang KS, Lee JY, Jeong DY, Han GS. 2010. On chemical characteristics of sour Doenjang (fermented soybean paste). J Fd Hyg Safety 25: 360-366.

Jeong JH, Kim JS, Lee SD, Choi SH, Oh MJ. 1998. Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. J Korean Soc Food Sci Nutr 27: 10-15.