Physicochemical and Sensory Characteristics of Doenjang Made by Traditional Methods

전통적인 방법으로 제조된 된장 제품의 이화학적 및 관능적 특성에 대한 연구

  • Byun, Myung-Woo (School of Culinary Nutrition, Woosong University) ;
  • Nam, Tan-Gong (School of Culinary Nutrition, Woosong University) ;
  • Chun, Myoung-Sook (Food and Nutrition Major Division of Food Science and Culinary Arts, Shinhan University) ;
  • Lee, Gyu-Hee (Culinary Science Research Center, Woosong University)
  • 변명우 (우송대학교 외식조리영양학부) ;
  • 남탄공 (우송대학교 외식조리영양학부) ;
  • 전명숙 (신한대학교 식품조리과학부) ;
  • 이규희 (우송대학교 조리과학연구센타)
  • Received : 2014.06.24
  • Accepted : 2014.09.16
  • Published : 2014.10.31


To study traditional Doenjang characteristics, Doenjang was purchased from five different provinces: Chungcheong (CC), Gangwon (GW), Gyeonggi (GG), Gyeongsang (GS), and Jeolla (JL). To determine physicochemical characteristics, contents of reducing sugar, amino type nitrogen, salt, pH, and acidity were analyzed. The sensory characteristics were analyzed by sensory descriptive analysis. Reducing sugar content was highest for Doenjang from GW province. Amino type nitrogen content was highest for Doenjang from JL province. The salt content was highest in Doenjang from CC and GS provinces. After principal component analysis (PCA) based on sensory descriptive analysis, salty taste and aftertaste were highly correlated with overall acceptance. In the correlation analysis among chemical compounds and overall acceptance, Doenjang contained low reducing sugar content, and high pH value was positively correlated with overall acceptance. In conclusion, Doenjang with high pH value and salty taste and aftertaste have high overall acceptance.


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