Influence of bacterial starter cultures on the sensory characteristics of doenjang , a fermented soybean paste, and their impact on consumer hedonic perception-Reference-Cited by-同舟云学术

Influence of bacterial starter cultures on the sensory characteristics of doenjang , a fermented soybean paste, and their impact on consumer hedonic perception

Published:2019-05-10 Issue: Volume: Page:e12508
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Lee Jong‐Hoon¹,Jeong Do‐Won²,Kim Mina K.³^ORCID

Affiliation:

1. Department of Food Science and BiotechnologyKyonggi University Suwon Republic of Korea

2. Department of Food and NutritionDongduk Women's University Seoul Republic of Korea

3. Department of Food Science and Human Nutrition, and Fermented Food Research CenterChonbuk National University Jeonju‐si Republic of Korea

Funder

National Research Foundation

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12508

Reference30 articles.

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

2. Consumption pattern and sensory evaluation of traditional doenjang and commercial doenjang;Ahn S. C.;Korean Journal of Food Culture,2007

3. Characteristics of bacterial‐koji and doenjang (soybean paste) made by using Bacillus subtilis DJI;Chang M.;Korean Journal of Microbiology and Biotechnology,2007

4. Isolation, identification and growth characteristics of main strain related to meju fermentation;Choi K. K.;Journal of the Korean Society of Food Science and Nutrition,2003

5. Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale;Chung S. J.;Food Quality and Preference,2013

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China;Food Bioscience;2024-10

2. Influences of appearance characteristics on consumer perception of ‘gu‐soo’ in fermented soybean paste (doenjang);International Journal of Food Science & Technology;2024-09-09

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

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

5. Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang;Journal of Sensory Studies;2023-11-20