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

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-11-20 DOI:10.1111/joss.12887

Yejin Shin, In-Seo Hwang, Tackhyun Park, Woobong Lee, Mina K. Kim

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引用次数: 0

Abstract

Doenjang is a traditional soybean fermented food ingredient in Korea. According to the Korean Food Code, different categories were defined: doenjang and Korean-style (Hansik) doenjang. Two different categories were classified according to its main ingredient called “Meju.” The purpose of this study was to compare the flavor characteristics including sensory characteristics and volatile aroma profiles of doenjang and Korean-style doenjang according to the categories listed in the Korean Food Code. A total of six samples, including four doenjang and two Korean-style doenjang samples, were included in this study. Sensory characteristics were analyzed by a highly trained panel (n = 7) using Spectrum™ method. Volatile flavor analysis was conducted using gas chromatography–mass spectrometry in conjunction with the Solvent Assisted Flavor Extraction method. Differences in sensory characteristics were documented between doenjang and Korean-style doenjang categories, and one sample under doenjang category had distinctive aroma characteristics. Samples under doenjang were characterized with high intensities of fruit-related aroma, possibly due to the presence of ester compounds, ethyl acetate, and phenyl ethyl alcohol. Korean-style doenjang had characteristics related to the so-called “traditional doenjang” in previous studies, such as meju and fish sauce aromatics, and these aromas may have been caused by the presence of 1,2-dimethyl benzene and 3-hydroxy-2-butanone.

Practical Applications

According to the Korean Food Code, doenjang is divided into two categories based on the use of major ingredients called meju: doenjang and Korean-style doenjang. To this date, studies related to flavor analysis of doenjang majorly focused on the final product, doenjang, while this study was conducted on the flavor analysis of doenjang categorized by the Korean Food Code. Finding from this study can aid small and mid-sized doenjang manufacturers to strategically manage their flavor characteristics according to Korean food law and regulations.

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大酱与韩式大酱挥发性香气及感官特性之比较

大酱是韩国传统的大豆发酵食品原料。根据《韩国食品法》，大酱和韩式大酱被划分为不同的种类。根据其主要成分“酒”分为两类。本研究的目的是比较大酱和韩式大酱的风味特征，包括感官特征和挥发性香气特征，根据韩国食品法典列出的类别。本研究共纳入6个样本，包括4个大酱和2个韩式大酱样本。由训练有素的小组(n = 7)使用Spectrum™方法分析感官特征。采用气相色谱-质谱联用溶剂辅助风味提取法进行挥发性风味分析。大酱与韩式大酱在感官特征上存在差异，其中一个大酱类样品具有明显的香气特征。大姜下的样品具有高强度的水果相关香气，可能是由于酯化合物、乙酸乙酯和苯乙醇的存在。韩式大酱具有与以往研究中所谓的“传统大酱”相关的特征，如梅酒和鱼露香气，这些香气可能是由1,2-二甲苯和3-羟基-2-丁酮的存在引起的。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.