Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)

The aging of Korean traditional fermented soybean paste (doenjang) is an important step in obtaining flavorful and tasty products. The objective of this study was to investigate the effect of the salt contents (8, 12, 16, and 20%) on doenjang production during the early stage of the aging (zero to two months) on sensory profiles and consumer acceptability. Generally, the salt content and aging of doenjang significantly influenced the physicochemical and sensory qualities of the samples. The moisture, amino nitrogen, titratable acidity and browning index were lower and the salt, Na, and Mg were higher as salt increased in doenjang production. The amino nitrogen, titratable acidity and browning index were increased as aging progressed. The 8% salt samples showed a different change pattern in sensory characteristics during the early stage of aging. Since the 8% salt samples had different sensory profiles, they were less acceptable to consumers during the aging period unlike the 12 and 16% salt samples. These different sensory characteristics and lower consumer acceptance ratings may be a hurdle in bringing low salt doenjang to market.