Sensory Characteristics of Doenjang Supplemented with Sage Powder as Assessed by Response Surface Methodology

반응표면분석법을 이용한 세이지분말 첨가 된장의 관능적 특성

  • Kim, Mi-Lim (Department of Faculty of Herbal Cuisine & Nutrition, Daegu Hanny University) ;
  • Jeong, Ji-Suk (Department of Food Science & Nutrition, Catholic University of Daegu)
  • 김미림 (대구한의대학교 한방식품조리영양학부) ;
  • 정지숙 (대구가톨릭대학교 식품영양학과)
  • Received : 2009.11.26
  • Accepted : 2010.03.12
  • Published : 2010.04.30


We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.


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