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Byeon YS, Heo J, Park K, Chin YW, Hong SP, Lim SD, Kim SS. Consumer Preference of Traditional Korean Soy Sauce ( Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties. Foods 2023; 12:2361. [PMID: 37372572 DOI: 10.3390/foods12122361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT ganjangs might be influenced much more by individual ganjang producers than by region. Preference mapping was performed to understand consumer behavior towards ganjang, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for ganjang among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods.
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Affiliation(s)
- Yang Soo Byeon
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - JeongAe Heo
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Kwon Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Young-Wook Chin
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang-Pil Hong
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang-Dong Lim
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang Sook Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
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2
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Jo Y, Lee J, Kim MK. Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food Sci Biotechnol 2023; 32:949-957. [PMID: 37123067 PMCID: PMC10130271 DOI: 10.1007/s10068-022-01224-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 01/07/2023] Open
Abstract
There is an increased demand for rice doenjang by consumers who are allergic to beans as well as for those seeking diverse flavors. The objective of this study was to characterize the physicochemical and sensory characteristics of commercially available rice-based doenjang in Korea and to identify the perception of Korean consumers about rice-based doenjang. Rice doenjang exhibited a lower pH, acid value, and an NH3-N content, as well as a higher total sugar, reducing sugar, and alcohol content than soybean doenjang. Descriptive analysis results revealed that rice doenjang made in Korea has similar aroma characteristics as in miso, such as Katsuobushi aromatic. The rice doenjang purchased from Japan was characterized by high intensities of sweet attributes, such as butter cracker, grape juice, and pineapple. Consumers preferred soybean doenjang instead of rice doenjang among three doenjang samples. These results suggest that the familiarity of soybean-based doenjang affects consumer preference and choice.
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Affiliation(s)
- Yongwoo Jo
- Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
| | - JungJae Lee
- Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
- K-Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
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3
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Hwang I, Kim MK. Changes in volatile aroma profiles of soybean, rice, and wheat
koji
during fermentation using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry and descriptive sensory analysis. J SENS STUD 2022. [DOI: 10.1111/joss.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- In‐Seo Hwang
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea
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4
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Hwang J, Kim MK. Effect of serving containers on the consumer acceptance of
Doenjang
stew. J SENS STUD 2022. [DOI: 10.1111/joss.12767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ji‐sun Hwang
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University 567 baekjedaero Jeonju‐si 54896 Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University 567 baekjedaero Jeonju‐si 54896 Korea
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5
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Hellwig C, Taherzadeh MJ, Bolton K, Lundin M, Häggblom-Kronlöf G, Rousta K. Aspects that affect tasting studies of emerging food – a review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100109] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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6
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Shin Y, Suh SH, Kim MK. The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of
doenjang. J SENS STUD 2022. [DOI: 10.1111/joss.12747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yejin Shin
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonjusi Jeollabukdo Republic of Korea
| | - Soo Hwan Suh
- Food Microbiology Division at National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Heungdeokgu Cheonjusi Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonjusi Jeollabukdo Republic of Korea
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7
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Kwon Y, Ryu J, Ju S. Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste. Foods 2021; 10:foods10112860. [PMID: 34829141 PMCID: PMC8621154 DOI: 10.3390/foods10112860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/17/2021] [Accepted: 11/01/2021] [Indexed: 02/07/2023] Open
Abstract
Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.
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Affiliation(s)
- Yongseok Kwon
- National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju-gun 55365, Korea; (Y.K.); (J.R.)
| | - Jihye Ryu
- National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju-gun 55365, Korea; (Y.K.); (J.R.)
| | - Seyoung Ju
- Major in Food Science, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Korea
- Correspondence: ; Tel.: +82-43-840-3582
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8
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Jang HW, Yu JM, Kim MK. Aroma analyses of fermented soybean paste (
doenjang
) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry. J SENS STUD 2021. [DOI: 10.1111/joss.12703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hae Won Jang
- Deparment of Food Science and Biotechnology Sungshin Women's University‐Mia Woonjung Green Campus Seoul Republic of Korea
| | - Ja Myung Yu
- Korea Food Research Institute Iseo‐myeon Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and Obesity Research Center Jeonbuk National University Jeonju‐si Republic of Korea
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9
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Jo Y, Kim MK. Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste (
doenjang
). J SENS STUD 2020. [DOI: 10.1111/joss.12597] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yongwoo Jo
- Department of Food Science and Human Nutrition, and Fermented Food Research Center Jeonbuk National University Jeonju‐si Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, and Fermented Food Research Center Jeonbuk National University Jeonju‐si Republic of Korea
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10
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Chon S, Kim MK. Defining just‐about‐right concentration for
doenjang
soup appealing to Korean consumers. J SENS STUD 2020. [DOI: 10.1111/joss.12603] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Seo‐yeong Chon
- Department of Food Science and Human Nutrition and Fermented Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and Fermented Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea
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11
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Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang). FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production. Foods 2020; 9:foods9080975. [PMID: 32717857 PMCID: PMC7466315 DOI: 10.3390/foods9080975] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/14/2020] [Accepted: 07/22/2020] [Indexed: 11/23/2022] Open
Abstract
The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.
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Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree. Foods 2020; 9:foods9060685. [PMID: 32466357 PMCID: PMC7353461 DOI: 10.3390/foods9060685] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/18/2020] [Accepted: 05/20/2020] [Indexed: 11/17/2022] Open
Abstract
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.
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14
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Lee J, Jeong D, Kim MK. Influence of bacterial starter cultures on the sensory characteristics of
doenjang
, a fermented soybean paste, and their impact on consumer hedonic perception. J SENS STUD 2019. [DOI: 10.1111/joss.12508] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Jong‐Hoon Lee
- Department of Food Science and BiotechnologyKyonggi University Suwon Republic of Korea
| | - Do‐Won Jeong
- Department of Food and NutritionDongduk Women's University Seoul Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, and Fermented Food Research CenterChonbuk National University Jeonju‐si Republic of Korea
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15
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Liu P, Xiang Q, Chen G, Liu Y, Zhai G, Lu S, Che Z. Consumer preference of Chinese traditional fermented fava pastes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1528271] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ping Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qin Xiang
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gong Chen
- Sichuan Food Fermentation Industry Research and Design Institute, Chengdu, Sichuan, China
| | - Yan Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gang Zhai
- Sichuan Provincial Economic and Information Commission, Chengdu, Sichuan, China
| | - Shixu Lu
- Institute of Food Research, Sichuan of Institute of Light Industry, Chengdu, Sichuan, China
| | - Zhenming Che
- College of Food and Bio-engineering, Xihua University, Chengdu, China
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16
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Kim MK, Chung HJ, Bang WS. Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang
(fermented soybean paste) in Korea. J SENS STUD 2018. [DOI: 10.1111/joss.12462] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mina K. Kim
- Department of Food Science and Human nutrition and Fermented Food Research Center; Chonbuk National University; Jeonju-si Republic of Korea
| | - Hyun-Jung Chung
- Department of Food and Nutrition; Inha University; Incheon Republic of Korea
| | - Woo-Suk Bang
- Department of Food and Nutrition; Yeungnam University; Gyeongsan Republic of Korea
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