The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature

기기적 평가와 패널 기반 평가를 이용한 된장 용액의 제시 온도에 따른 맛과 향미 특성 분석 및 비교

  • 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)
  • 허정애 (한국식품연구원 감각인지연구단) ;
  • 곽한섭 (한국식품연구원 감각인지연구단) ;
  • 김미정 (한국식품연구원 감각인지연구단) ;
  • 김민정 (한국식품연구원 감각인지연구단) ;
  • 김윤숙 (한국식품연구원 대사질환연구단) ;
  • 장민선 (국립원예특작과학원 저장유통과) ;
  • 김상숙 (한국식품연구원 감각인지연구단)
  • Received : 2017.12.27
  • Accepted : 2018.03.09
  • Published : 2018.04.30
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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

References

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