Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang
Yejin Shin,
In‐Seo Hwang,
Tackhyun Park
et al.
Abstract:Doenjang is a traditional soybean fermented food ingredient in Korea. According to the Korean Food Code, different categories were defined: doenjang and Korean‐style (Hansik) doenjang. Two different categories were classified according to its main ingredient called “Meju.” The purpose of this study was to compare the flavor characteristics including sensory characteristics and volatile aroma profiles of doenjang and Korean‐style doenjang according to the categories listed in the Korean Food Code. A total of si… Show more
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