Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)

Abstract

This study investigated the physicochemical properties influencing the sensory characteristics of long-term aged ganjang. Eight ganjang samples aged 3, 10, and 15 years were obtained from three different manufacturers and analyzed for physicochemical characteristics, sensory profiles, and consumer acceptability. The proximate composition (moisture, ash, protein, and crude fat), total solids, salinity, acidity, pH, color (L, a, b, chrome, and hue), 27 free amino acids (FAAs), and volatile compounds were analyzed. Quantitative descriptive analysis was performed by 11 trained panelists for sensory profiles and 102 consumers evaluated consumer acceptability (overall, appearance, odor, taste/flavor, and mouthfeel). The results demonstrated a positive correlation between the aging period and increases in total solids, proteins, crude fat, acidity, color hue, FAA, major volatile compounds, and overall consumer acceptability. Specifically, correlation maps by partial least squares regression between descriptive attributes and FAAs or volatile compounds revealed that these components significantly affected consumer acceptability. Furthermore, sensory attributes such as color intensity, viscosity, sweetness, umami, and aftertaste were positively correlated with consumer preference, whereas attributes such as greenish-brown color, fish sauce-like flavor, and moldy notes were negatively correlated. Overall, these findings could be utilized to enhance the marketability and consumer appeal of long-term aged ganjang products by providing objective information supporting premium values.