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Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)

Title
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)
Authors
Kim H.G.Hong J.H.Song C.K.Shin H.W.Kim K.O.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2010
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 75, no. 7, pp. S375 - S383
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
This study was conducted to examine the sensory profiles of fermented soybean paste (Doenjang), to understand consumers' acceptability of different types of Doenjang samples and to identify the sensory characteristics that drive consumer acceptability of Doenjang products. Descriptive analysis and consumer acceptability test were conducted for 7 different types of Doenjang samples. The samples included 2 types of Doenjang made by either traditional or commercially modified methods. For the descriptive analysis, 8 trained panelists developed and evaluated 31 descriptors. There were significant differences in all 31 attributes among the samples. Principal component analysis was also performed to summarize the sensory characteristics of the samples. In consumer testing, 200 consumers evaluated the acceptability of Doenjang samples. Significant differences in consumer acceptability were observed among the samples. The consumers preferred the Doenjang samples manufactured using a commercially modified method. In overall point of view, most consumers liked the Doenjang samples that had strong " sweet" and " MSG (monosodium glutamate)" tastes. It appears that " sweet" and " MSG" tastes are the drivers of liking for Doenjang. "Salty" taste, " meju," " traditional Korean soy sauce," and " fermented fish" odor/flavors seem to be the drivers of disliking for Doenjang. Cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 7 samples within a cluster. The results showed that each consumer cluster preferred different Doenjang samples. External preference mapping was performed to establish the relationships between the sensory attributes and consumer acceptability in each cluster. © 2010 Institute of Food Technologists®.
DOI
10.1111/j.1750-3841.2010.01771.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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