Browse > Article
http://dx.doi.org/10.9799/ksfan.2018.31.2.264

A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature  

Heo, JeongAe (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Kwak, Han Sub (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Kim, Mi Jeong (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Kim, Min Jung (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Kim, Yoonsook (Research Group of Nutraceuticals for Metabolic Syndrome, Korea Food Research Institute)
Chang, Min-Sun (Postharvest Technology Division, National Institute of Horticultural & Herbal Science)
Kim, Sang Sook (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.2, 2018 , pp. 264-271 More about this Journal
Abstract
The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.
Keywords
doenjang soup; descriptive analysis; e-tongue; e-nose; serving temperature;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Kwak HS, Jung HY, Kim MJ, Kim SS. 2017. Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests. J Sens Stud e12302
2 Lee SJ, Ahn B. 2009. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterization. Food Chem 114:600-609   DOI
3 Meilgaard MC, Carr BT, Civille GV. 2006. Sensory Evaluation Techniques. pp.157-164. 4th ed: CRC press
4 Namgung HJ, Park HJ, Cho IH, Choi HK, Kwon DY, Shim SM, Kim YS. 2010. Metabolite profiling of doenjang, fermented soybean paste, during fermentation. J Sci Food Agric 90:1926-1935
5 Rhyu MR, Kim EY. 2011. Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste. Food Chem 127:1210-1215   DOI
6 Ross CF, Weller KM, Alldredge, JR. 2012. Impact of serving temperature on sensory properties of red wine as evaluated using projective mapping by a trained panel. J Sens Stud 27:463-470   DOI
7 Steen I, Waehrens SS, Petersen, MA, Münchow M, Bredie WLP. 2017. Influence of serving temperature on flavor perception and release of Bourbon Caturra coffee. Food Chem 219:61-68   DOI
8 Jeon HJ, Lee SH, Kim SS, Kim YS. 2016. Quality characteristics of modified Doenjang and traditional Doenjang. J Korean Soc Food Sci Nutr 45:1001-1009   DOI
9 Jo YJ, Cho IH, Song CK, Shin HW, Kim YS. 2011. Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. J Food Sci 76:C368-C379   DOI
10 Joo KJ, Shin MR. 2004. Flavor components generated from thermally processed soybean paste (Doenjang and Soondoenjang) soups and characteristics of sensory evaluation. Korean J Food Sci Technol 36:202-210
11 Jung HY, Kwak HS, Kim MJ, Kim Y, Kim KO, Kim SS. 2017. Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (Doenjang). J Sens Stud 32:e12282   DOI
12 Kahkonen P, Tuorila H, Hyvonen L. 1994. Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup. Food Qual Prefer 6:127-133
13 Kim JW, Samant SS, Seo Y, Seo HS. 2015. Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits. Appetite 84:73-78   DOI
14 Kim MJ, Rhee HS. 1993. Studies on the changes of taste compounds during soy paste fermentation (II). Korean J Soc Food Sci 9:257-260
15 Shukla S, Choi TB, Park HK, Kim M, Lee IH, Kim JK. 2010. Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang). Food Chem Toxicol 48:2005-2010   DOI
16 Kim SH, Lee KA. 2003. Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste). Food Chem 83:339-342   DOI
17 Chung SJ, Chung JA, Kim BW, Kang D. 2015. Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers. Korean J Food Sci Technol 47:615-622   DOI
18 Korea Agro-Fisheries & Food Treade Corporation (AT). 2017. 2017 Home meal replacement market in Korea. Korea Agro-Fisheries & Food Treade Corporation pp.27-36
19 Apetrei C, Apetrei IM, Villanueva S, Saja JA, De Saja JA, Gutierrez-Rosales F, Rodriguez-Mendez ML. 2010. Combination of an e-nose, an e-tongue and an e-eye for the characterization of olive oils with different degree of bitterness. Anal Chem Acta 663:91-97   DOI
20 Baldwin EA., Bai J, Plotto A, Dea S. 2011. Electronic noses and tongues: Applications for the food and pharmaceutical industries. Sensors 11:4744-4766   DOI
21 Delwiche J. 2004. The impact of perceptual interactions on perceived flavor. Food Qual Prefer 15:137-146   DOI
22 Drake MA, Yates MD, Gerard PD. 2005. Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. J Sens Stud 20:147-155   DOI
23 Stokes CN, O’Sullivan MG, Kerry JP. 2016. Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes. Int J Food Sci Technol 51:2041-2048   DOI
24 Kim MK, Lee KG. 2014. Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea. J Food Sci 79:S2330-2336   DOI
25 Stone H, Sidel JL. 1985. Sensory Evaluation Practices, 1st ed: Academic press
26 Ventanas S, Mustonen S, Puolanne E, Tuorila H. 2010. Odour and flavor perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature. Food Qual Prefer 21:453-462   DOI