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.
Food Chem. 2018 Nov 30;267:210-216. doi: 10.1016/j.foodchem.2017.11.035. Epub 2017 Nov 10.
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.
许多消费者用“古早味”来描述传统韩式大酱（发酵大豆酱）的风味特征。本研究旨在实现两个目标：1）定义大酱中“古早味”的感官模式，以及 2）关联在描述大酱感官特征时使用“古早味”一词的仪器数据。为此，我们使用五份大酱样品，通过有限的感官模式以及仪器风味和颜色分析进行消费者感官分析。鉴定出三种挥发性化合物与消费者对大酱“古早味”的感知高度相关：1-己醇、苯乙醇、苯和 2-甲基呋喃。本研究结果表明，消费者对大酱“古早味”的感知不仅仅是嗅觉相关的感知，这表明视觉刺激，包括深色调的酱色和酱中明显较多的豆子，与消费者对大酱“古早味”的感知高度相关，其次是与嗅觉相关的术语和与味觉相关的刺激。
