KULCZYNSKI 2 XLSTAT DRIVERS
"Salty" taste, "meju,"traditional Korean soy sauce," and "fermented fish" odor/flavors seem to be the drivers of disliking for Doenjang. It appears that "sweet" and "MSG" tastes are the drivers of liking for Doenjang. In overall point of view, most consumers liked the Doenjang samples that had strong "sweet" and "MSG (monosodium glutamate)" tastes. The consumers preferred the Doenjang samples manufactured using a commercially modified method. Significant differences in consumer acceptability were observed among the samples. In consumer testing, 200 consumers evaluated the acceptability of Doenjang samples. Principal component analysis was also performed to summarize the sensory characteristics of the samples. There were significant differences in all 31 attributes among the samples. For the descriptive analysis, 8 trained panelists developed and evaluated 31 descriptors. The samples included 2 types of Doenjang made by either traditional or commercially modified methods. Descriptive analysis and consumer acceptability test were conducted for 7 different types of Doenjang samples. This study was conducted to examine the sensory profiles of fermented soybean paste (Doenjang), to understand consumers' acceptability of different types of Doenjang samples and to identify the sensory characteristics that drive consumer acceptability of Doenjang products. Kim, H G Hong, J H Song, C K Shin, H W Kim, K O Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
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