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Flavor Components Generated from Thermally Processed Soybean Paste (Doenjang and Soondoenjang) Soups and Characteristics of Sensory Evaluation  

Joo, Kwang-Jee (Department of Food Science and Nutrition, Keimyung University)
Shin, Myo-Ran (Department of Food Science and Nutrition, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.2, 2004 , pp. 202-210 More about this Journal
Abstract
Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.
Keywords
doenjang; soondoenjang; soup; flavor; sensory evaluation;
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