첨가 재료에 따른 된장찌개의 관능적 특성 = Characteristic of Sensory Evaluation for Soybean Paste Soups with Some Ingredients

다국어 초록 (Multilingual Abstract)

This research examined the characteristics of sensory evaluation for Doenjang and Soondoenjang soups by the addition of some ingredients. Doenjang is a product of fermented soybean paste after removing soysauce. Soondoenjang is also a fermented soybean paste without extracting the soysauce. The soybean paste soups were cooked with soybean paste and additional ingredients such as anchovy extract, garlic, red pepper powder and green onion by the addition of a single, two, three, and all together respectively. In terms of the characteristics of sensory evaluation, when red pepper powder was added to the both soybean paste soups, the savory flavor was decreased, while the hot spicy-like flavor was increased. The offensive flavor was reduced by the adding garlic and red pepper powder. The overall smell preference was increased significantly only from the Soondoenjang soup with garlic. In particular, the panelists of sensory evaluation test were not contributed to find the differences for soups with two or three ingredients addition. This result has been found that the red pepper powder and garlic took part of important effects for the savory flavor, garlic-like flavor, hot spicy-like flavor and offensive flavor, also the overall smell preference as well as the quality preference in the both of soup samples.