Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 3
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- Pages.280-290
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Consumption Pattern and Sensory Evaluation of Korean Traditional Soy Sauce and Commercial Soy sauce
재래식 조선간장과 시판양조간장의 소비실태조사 및 관능적 특성 연구
Abstract
The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o