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Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults

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Abstract

There is an increased demand for rice doenjang by consumers who are allergic to beans as well as for those seeking diverse flavors. The objective of this study was to characterize the physicochemical and sensory characteristics of commercially available rice-based doenjang in Korea and to identify the perception of Korean consumers about rice-based doenjang. Rice doenjang exhibited a lower pH, acid value, and an NH3–N content, as well as a higher total sugar, reducing sugar, and alcohol content than soybean doenjang. Descriptive analysis results revealed that rice doenjang made in Korea has similar aroma characteristics as in miso, such as Katsuobushi aromatic. The rice doenjang purchased from Japan was characterized by high intensities of sweet attributes, such as butter cracker, grape juice, and pineapple. Consumers preferred soybean doenjang instead of rice doenjang among three doenjang samples. These results suggest that the familiarity of soybean-based doenjang affects consumer preference and choice.

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Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT and Future Planning (Grant Number NRF-2020R1C1C1011279).

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk, Republic of Korea

    Yongwoo Jo, JungJae Lee & Mina K. Kim

  2. K-Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk, Republic of Korea

    Mina K. Kim

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  1. Yongwoo Jo
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  2. JungJae Lee
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  3. Mina K. Kim
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Correspondence to Mina K. Kim.

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Jo, Y., Lee, J. & Kim, M.K. Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food Sci Biotechnol 32, 949–957 (2023). https://doi.org/10.1007/s10068-022-01224-7

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  • DOI: https://doi.org/10.1007/s10068-022-01224-7

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