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To compare different taste evaluating methods on Makgeolli, quality characteristics and instrumental analysis on 41 commercial Makgeolli (unheated 21, heated 20) (sweet, sour, bitter, thick, cool), and total acceptability were evaluated. Five tastes (umami, sour, salty, bitter, astringent) and three after tastes (umami, bitter, astringent) were evaluated by using Taste Sensing System (TS-5000Z). In correlation between analytical values of physicochemical and sensory characteristics, 'pH, amino-type nitrogen

To produce doenjang with enhanced biological activities, doenjang was prepared by fermenting regular soybeans (RS), germinated soybeans (GS), and germinated black soybeans (GBS) for 90 days. The isoflavone contents in GS and GBS-doenjang were slightly higher than in RSdoenjang in the early stage of fermentation. The DPPH radical scavenging activity of GBS-doenjang was highest at 70.00% after 30 days of fermentation. The angiotensinconverting enzyme (ACE) inhibiting effects increased as the fermentation period progressed, and were significantly (p<0.05) higher in GBS-doenjang (58.69%) than in other preparations after 75 days of fermentation. The greatest fibrinolytic activities were 127.59 and 100.00% in nontreated GBS-doenjang and GBS-doenjang treated for 30 min at 55ºC, respectively. There were significant (p<0.05) correlations between the total isoflavone content and the antioxidant activity (0.779) and between the isoflavone content and the ACE activity-inhibiting effects (0.669). GBS-doenjang exhibited greater antioxidant activities, ACE-inhibition, and fibrinolytic activities than RS and GSdoenjang.

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