{"title":"通过理化性质、酶活性和描述性感官分析确定忠清北道生产的韩国传统豆酱的地区特质","authors":"Yongwoo Jo, In-Seo Hwang, Mina K. Kim","doi":"10.1111/joss.12933","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>This study determined the region-specific characteristics of traditional <i>doenjang</i> produced in Chungcheongbuk-do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH<sub>2</sub>-N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong-made samples had strong fermented and lipid/musty aromas. The Cheongju-made <i>doenjang</i> had a high protease activity and a high NH<sub>2</sub>-N content. The Goesan-made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon-made <i>doenjang</i> had a high soluble solid content and an intense spice aroma. This study describes for the first time the region-specific characteristics of traditional <i>doenjang</i> produced in Chungcheongbuk-do.</p>\n </section>\n \n <section>\n \n <h3> Practical applications</h3>\n \n <p>Traditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as <i>doenjang</i> and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional <i>doenjang</i> produced in a small city within a specific region (Chungcheongbuk-do). The findings from this study can give baseline information on the <i>doenjang</i> produced by small- to mid-sized doenjang manufacturers located in Chungcheongbuk-do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 3","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12933","citationCount":"0","resultStr":"{\"title\":\"Determination of the region-specific characteristics of traditional Korean doenjang produced in Chungcheongbuk-do through physicochemical property, enzyme activity, and descriptive sensory analyses\",\"authors\":\"Yongwoo Jo, In-Seo Hwang, Mina K. Kim\",\"doi\":\"10.1111/joss.12933\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>This study determined the region-specific characteristics of traditional <i>doenjang</i> produced in Chungcheongbuk-do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH<sub>2</sub>-N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong-made samples had strong fermented and lipid/musty aromas. The Cheongju-made <i>doenjang</i> had a high protease activity and a high NH<sub>2</sub>-N content. The Goesan-made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon-made <i>doenjang</i> had a high soluble solid content and an intense spice aroma. This study describes for the first time the region-specific characteristics of traditional <i>doenjang</i> produced in Chungcheongbuk-do.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical applications</h3>\\n \\n <p>Traditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as <i>doenjang</i> and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional <i>doenjang</i> produced in a small city within a specific region (Chungcheongbuk-do). The findings from this study can give baseline information on the <i>doenjang</i> produced by small- to mid-sized doenjang manufacturers located in Chungcheongbuk-do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":\"39 3\",\"pages\":\"\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-06-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12933\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12933\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12933","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Determination of the region-specific characteristics of traditional Korean doenjang produced in Chungcheongbuk-do through physicochemical property, enzyme activity, and descriptive sensory analyses
This study determined the region-specific characteristics of traditional doenjang produced in Chungcheongbuk-do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH2-N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong-made samples had strong fermented and lipid/musty aromas. The Cheongju-made doenjang had a high protease activity and a high NH2-N content. The Goesan-made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon-made doenjang had a high soluble solid content and an intense spice aroma. This study describes for the first time the region-specific characteristics of traditional doenjang produced in Chungcheongbuk-do.
Practical applications
Traditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as doenjang and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional doenjang produced in a small city within a specific region (Chungcheongbuk-do). The findings from this study can give baseline information on the doenjang produced by small- to mid-sized doenjang manufacturers located in Chungcheongbuk-do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.
期刊介绍:
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.