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Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system
Author(s) -
Hong Hyun Hee,
Kim Mina K.
Publication year - 2020
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12567
Subject(s) - flavor , flavour , food science , chemistry
The aim of this study was to determine the orthonasal thresholds of the key volatile flavor compounds responsible for traditional doenjang flavor in two different matrices: water‐based and soybean‐based model systems. Orthonasal threshold tests were conducted on 10 previously reported key volatile compounds isolated in traditional doenjang . Orthonasal threshold testing was conducted using a 7‐series of 3 ascending forced choice (AFC) methods in two different food matrices (water‐based and soybean‐based). The best estimate threshold (BET) values for each compound in two different matrices were determined. The BET values except for ethyl‐4‐methylpentanoate were higher in the soybean–based model system than in the water‐based model system, suggesting a potential flavor‐food matrix interaction. The results of this study can assist the doenjang industry in strategically designing “traditional doenjang flavor.” Practical applications The findings of this study provided the orthonasal threshold values of 10 volatile compounds representative of traditional doenjang flavors using Korean population and also demonstrated the potential flavor‐food matrix interactions in soybean‐based model system. Finding from this study can provide valuable insights to flavor industry to create just‐about‐right level of traditional doenjang flavor applicable to doenjang paste.