Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea-Reference-Cited by-同舟云学术

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Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

Published:2018-08-28 Issue:6 Volume:33 Page:e12462
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Kim Mina K.¹^ORCID,Chung Hyun-Jung²,Bang Woo-Suk³

Affiliation:

1. Department of Food Science and Human nutrition and Fermented Food Research Center; Chonbuk National University; Jeonju-si Republic of Korea

2. Department of Food and Nutrition; Inha University; Incheon Republic of Korea

3. Department of Food and Nutrition; Yeungnam University; Gyeongsan Republic of Korea

Funder

Yeungnam University Research Grant of 2016

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12462/fullpdf

Reference37 articles.

1. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea;Ahn;Korean Journal of Food and Nutrition,2012

2. Identifying drivers of liking for commercial spreadable cheeses with different fat content;Bayarri;Journal of Sensory Studies,2012

3. Rated taste perception in two cultural groups;Bertino;Chemical Senses,1983

4. Physicochemical and sensory charactersitics of Doenjang made by traditional methods;Byun;Journal of the Korean Society of Food Science and Nutrition,2014

5. Effect of solar salt on the quality characteristics of Doenjang;Chang;Journal of the Korean Society of Food Science and Nutrition,2010

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2. The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation;Food Science and Biotechnology;2024-07-09

3. Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do;Food Science and Biotechnology;2024-06-21

4. Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses;Journal of Sensory Studies;2024-06

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