Region-specific Characteristics of Korean Traditional Doenjang Produced in Chungcheongnam-do Using Physiochemical and Descriptive analysis

다국어 초록 (Multilingual Abstract)

Doenjang is Korean traditional soybean fermented food. The characteristics of traditional doenjang differed depending on the region, which is due to the difference in the dominant microbial species involved in natural fermentation process. The objective of this study was to determine the region-specific characteristics of traditional doenjang produced in Chungcheongnam-do region using physiochemical and descriptive sensory analysis. A total of 16 doenjang were selected and physiochemical properties were analyzed following standard method of analysis. Descriptive sensory analysis using a highly trained panel (n=6) was conducted using a 15-point Universal scale in Spectrum<SUP>TM</SUP> method. Differences in physiochemical properties were observed (p<0.05). 27 sensory lexicons describing the aroma characteristics of traditional doenjang were defined. Overall, the characteristics of traditional doenjang such as alcohol, meju, soy sauce, as well as chocolate aromatics appeared in all samples in differing degrees. Finding from this study can provide the region-specific aroma characteristics as well as physiochemical characteristics of traditional doenjang produced in Chungcheongman-do.