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Sensory Characteristics of Different Types of Commercial Soy Sauce

제조방법이 다양한 시판 재래 및 양조 간장의 관능적 특성

  • Lee, Da-Yeon (Department of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Seo-Jin (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food Science and Engineering, Ewha Womans University)
  • 이다연 (이화여자대학교 공과대학 식품공학과) ;
  • 정서진 (이화여자대학교 건강과학대학 식품영양학과) ;
  • 김광옥 (이화여자대학교 공과대학 식품공학과)
  • Received : 2013.09.07
  • Accepted : 2013.11.11
  • Published : 2013.12.30

Abstract

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

Acknowledgement

Supported by : 국립농업과학원

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