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Food Chem

Title:		Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis
Author(s):		Kim MK; Lee KG;
Address:		"Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Chonbuk 54896, Republic of Korea. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea. Electronic address: kwglee@dongguk.edu"
Journal Title:		Food Chem
Year:		2018
Volume:		20171110
Issue:
Page Number:		210 - 216
DOI:		10.1016/j.foodchem.2017.11.035
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Many consumers use the term 'gu-soo' to describe the flavor characteristics of traditional Doenjang (fermented soybean paste). The objective of this study was twofold: 1) to define the sensory modality associated with the perception of gu-soo in Doenjang, and 2) to correlate instrumental data on when the term gu-soo is used for describing sensory characteristics of Doenjang. To achieve these objectives, using five Doenjang samples, we conducted consumer sensory analysis with limited sensory modalities as well as instrumental flavor and color analyses. Three volatile compounds were identified as showing high correlation to consumer perception of gu-soo for Doenjang: 1-hexanol, benzene ethanol, benzene, and 2-methyl furan. The results from the current study suggest that consumer perception of gu-soo in Doenjang is not solely an olfactory-related perception, suggesting that visual stimuli, including a darker paste color and an apparent high number of beans in the paste, are highly related to the consumer perception of gu-soo in Doenjang, followed by olfactory related terms, and taste-related stimuli"
Keywords:		Color *Fermentation Humans *Perception Soy Foods/*analysis Taste Volatile Organic Compounds/*analysis Color analysis Doenjang Fermented soybean paste Gu-soo Instrumetal flavor analysis Sensory analysis Sensory modality;
Notes:		"MedlineKim, Mina K Lee, Kwang-Geun eng England 2018/06/24 Food Chem. 2018 Nov 30; 267:210-216. doi: 10.1016/j.foodchem.2017.11.035. Epub 2017 Nov 10"