Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation |
Yoon, Hyang-Sik
(Chungcheongbukdo Agricultural Research and Extension Services)
Lee, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services) |
1 | Jeong MW, Jeong JK, Kim SJ, Park KY. 2013. Fermentation characteristics and increased functionality of doenjang prepared with bamboo salt. J Korean Soc Food Sci Nutr 42:1915-1923 DOI |
2 | Kang HJ, Kim JH, Kim RR, Kim KS, Hong SP, Kim MJ, Yang HJ. 2016. Quality characteristics and composition profile of traditional doenjang and manufactured doenjang during storage time. Korean J Food Nutr 29:785-794 DOI |
3 | Kang JE, Choi HS, Choi HS, Park SY, Song J, Choi JH, Yeo SH, Jung ST. 2013. The quality characteristics of commercial deonjang certified for traditional foods. Korean J Community Living Sci 24:537-542 DOI |
4 | Ku KH, Park KM, Kim HJ, Kim Y, Koo M. 2014. Quality characteristics of doenjang by aging period. J Korean Soc Food Sci Nutr 43:720-728 DOI |
5 | Lee JE, Kang SH, Kim HR, Lim SI. 2015. Volatile compounds analysis of certified traditional doenjang. J Korean Soc Food Sci Nutr 44:944-950 DOI |
6 | Lee JY, Mok CK. 2010. Changes in physicochemical properties of low salt soybean paste (doenjang) during fermentation. Food Eng Prog 14:153-158 |
7 | Lee SJ, Ahn B. 2008. Thermal changes of aroma components in soybean paste (doenjang). Korean J Food Sci Technol 40:271-276 |
8 | Losada MM, Lopez JF, Anon A, Andres J, Revilla E. 2012. Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines. Int J Food Sci Technol 47:1826-1834 DOI |
9 | Luchsinger WW, Cornesky RA. 1962. Reducing power by the dinitrosalicylic acid method. Anal Biochem 4:346-347 DOI |
10 | Mok CK, Song KT, Lee JY, Park YS, Lim SB. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste (doenjang) during fermentation. Food Engin Prog 9:112-117 |
11 | Baek HH. 2017. Compilation of volatile flavor compounds in Cheonggukjang and doenjang. Food Sci Ind 50:24-49 |
12 | 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 DOI |
13 | Seo JS, Park ID. 2014. Quality properties of barley Kochujang added with germinated barley powder. J Korean Soc Food Cult 29:187-194 DOI |
14 | Shin DH, Kang KS, Lee JY, Jeong DY, Han GS. 2010. On chemical characteristics of sour doenjang (fermented soybean paste). J Food Hyg Saf 25:360-366 |
15 | Shukla S, Choi TB, Park HK, Kim M, Lee IK. 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 | Yoon HS, Jeong EJ, Kwon NR, Kim IJ, Hong ST, Kang HJ, Eom HJ. 2018. Quality characterization of yanggaeng added with jujube extracts. Korean J Food Nutr 31:883-889 DOI |
17 | Ahn SC, Bog HJ. 2007. Consumption pattern and sensory evaluation of traditional doenjang and commercial doenjang. Korean J Food Cult 22:633-644 |
18 | AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Association of Official Analytical Chemists |
19 | Byun MW, Nam TG, Chun MS, Lee GH. 2014. Physicochemical and sensory characteristics of doenjang made by traditional methods. J Korean Soc Food Sci Nutr 43:1543-1548 DOI |
20 | Boo CS, Kim JH, Kim MC, Lim SB. 2010. A study on priorities calculation among the attributes and products of traditional soybean paste. Korean J Culin Res 16:322-329 |
21 | Byun MW, Nam TG, Lee GH. 2015. Physicochemical and sensory characteristics of doenjang made with various concentrations of salt solution. J Korean Soc Food Sci Nutr 44:1525-1530 DOI |
22 | Choi BY, Gil NY, Park SY, Cho YS, Kim SY. 2017. Change of quality properties of doenjang according to soaking method in brine. Korean J Food Preserv 24:923-933 DOI |
23 | Jeon H, Lee S, Kim S, Kim Y. 2016. Quality characteristics of modified doenjang and traditional doenjang. J Korean Soc Food Sci Nutr 45:1001-1009 DOI |