No abstract

The present study investigated the sensory characteristics of 31 types of gochujang, a Korean fermented chili paste, produced in various regions of Korea. Generic descriptive analysis was conducted to analyze the sensory properties of the samples. Among these, four samples were selected for consumer taste test based on their distinct sensory profiles. The drivers of liking for gochujang were identified when the samples were applied to four different food systems. Consumers (age range: 20's-60's) rated the acceptance of the samples. ANOVA and multivariate analyses were conducted on the data. The types of carbohydrate sources or usage of additional seasoning showed stronger influence on the sensory characteristics of gochujang than the production location. Samples with strong fermented soy and fish sauce characteristics were fairly unacceptable to the consumers. The positive drivers of gochujang were appropriate levels of spiciness and sweet odors/flavors, whereas the negative drivers were off-note and fermentation-related flavors.