Advertisement

Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

  • Seon-Young Jeon
  • Yun-Mi Lee
  • Sang Sook Kim
  • Kwang-Ok KimEmail author
Article
  • 6 Downloads

Abstract

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

Keywords

Acid-hydrolyzed vegetable protein Enzyme-hydrolyzed vegetable protein Flavor enhancer Doenjang soup Consumer acceptability 

Notes

Acknowledgements

This research was supported by Main Research Program (E0151700-03) of the Korea Research Food Institute (KFRI) funded by the Ministry of Science and ICT, Republic of Korea.

References

  1. Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J. Agric. Food Chem. 46: 481-489 (1998)CrossRefGoogle Scholar
  2. Amsellem S, Ohla K. Perceived odor–taste congruence influences intensity and pleasantness differently. Chem. Senses 41: 677-684 (2016)CrossRefGoogle Scholar
  3. Bellisle F, Monneuse MO, Chabert M, Laure-Achagiotis C, Lanteaume MT, Louis-Sylvestre J. Monosodium glutamate as a palatability enhancer in the European diet. Physiol. Behav. 49: 869-874 (1991)CrossRefGoogle Scholar
  4. Chrea C, Grandjean D, Delplanque S, Cayeux I, Le Calvé B, Aymard L, Scherer KR. Mapping the semantic space for the subjective experience of emotional responses to odors. Chem. Senses 34: 49-62 (2008)CrossRefGoogle Scholar
  5. Chung L, Chung SJ. Understanding the factors affecting the acceptance for fermented soybean products. Food Sci. Biotechnol. 17: 144-150 (2008)Google Scholar
  6. Jinap S, Hajeb P. Glutamate. Its application in food and contribution to health. Appetite 55: 1-10 (2010)CrossRefGoogle Scholar
  7. Jo YJ, Cho IH, Song CK, Shin HW, Kim YS. Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. J. Food Sci. 76: 368-379 (2011)CrossRefGoogle Scholar
  8. Jo MN, Lee YM. Analyzing the sensory characteristics and taste-sensor ions of MSG substitutes. J. Food Sci. 73: 191-198 (2008)CrossRefGoogle Scholar
  9. Kim HG, Hong JH, Song CK, Shin HW, Kim KO. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). J. Food Sci. 75: S375-S383 (2010)CrossRefGoogle Scholar
  10. Kim GE, Kim MH, Choi BD, Kim TS, Lee JH. Flavor compounds of domestic Meju and Doenjang. J. Korean Soc. Food Sci. Nutr. 21: 57-565 (1992)Google Scholar
  11. Kim MK, Lee KG. Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea. J. Food Sci. 79: S2330-S2336 (2014)CrossRefGoogle Scholar
  12. Kim MJ, Rhee HS. Studies on the changes of taste compounds during soy paste fermentation. Korean J. Food Cookery Sci. 6: 1-8 (1990)Google Scholar
  13. Kim MJ, Rhee HS. The contents of free amino acids nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product. J. Korean Soc. Food Nutr. 17: 69-72 (1998)Google Scholar
  14. Ko H, Cho D, Hwang S, Kim Y. The effect of quality improvement by Chunkuk-Jang’s processing methods. Korean J. Food Nutr. 12: 1-6 (1999)Google Scholar
  15. Kwak HS, Jung HY, Kim MJ, Kim SS. Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests. J. Sens. Stud. 32: e12302 (2017)CrossRefGoogle Scholar
  16. Lee SJ, Ahn B. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation. Food Chem. 114: 600-609 (2009)CrossRefGoogle Scholar
  17. Lee SY, Lee S, Lee SM, Oh JY, Jeon EJ, Rye HS, Lee CH. Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing. Food Chem. 165: 157-166 (2014)CrossRefGoogle Scholar
  18. Manley CH. Process flavors. pp. 139-154. In: Source book of flavors. Reineccius G (ed). Springer US. New York, USA (1994)Google Scholar
  19. Park JS, Lee MY, Kim KS, Lee TS. Volatile flavor components of soybean paste (Doenjang) prepared from different types of strains. Korean J. Food Sci. Technol. 26: 255-260 (1994)Google Scholar
  20. Park SK, Seo KI, Choi SH, Moon JS, Lee YH. Quality assessment of commercial Doenjang prepared by traditional method. J. Korean Soc. Food Sci. Nutr. 9: 211-217 (2000)Google Scholar
  21. Pommer K. New proteolytic enzymes for the production of savory ingredients. Cereal Foods World. 40: 745-748 (1995)Google Scholar
  22. Prescott J. Taste hedonics and the role of umami. Food Aust. 53: 550-554 (2001)Google Scholar
  23. Roh SH, Lee SM, Kim SS, Kim KO. Importance of applying condiments in a commonly consumed food system for understanding the association between familiarity and sensory drivers of liking: A study focused on Doenjang. J. Food. Sci. 83: 464-474 (2018)CrossRefGoogle Scholar
  24. Sand J. A short history of MSG. Gastronomica 5: 38-49 (2005)CrossRefGoogle Scholar
  25. Shin D, Jeong D. Korean traditional fermented soybean products: Jang. J. Ethnic Foods 2: 2-7 (2015)CrossRefGoogle Scholar
  26. Weir GSD. Proteins as a source of flavour. pp 363-395. In: Biochemistry of Food Proteins. Hudson BJF (ed). Elsevier Applied Science Publishers, London, UK (1992)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Seon-Young Jeon
    • 1
  • Yun-Mi Lee
    • 1
  • Sang Sook Kim
    • 2
  • Kwang-Ok Kim
    • 1
    Email author
  1. 1.Department of Food Science and EngineeringEwha Womans UniversitySeoulRepublic of Korea
  2. 2.Research Group of Food ProcessingKorea Food Research InstituteJeollabuk-doRepublic of Korea

Personalised recommendations