Influence of bacterial starter cultures on the sensory characteristics of doenjang, a fermented soybean paste, and their impact on consumer hedonic perception

Abstract

AbstractThe objective of this study was to determine the influence of starter cultures on the sensory characteristics of doenjang and their impact on consumer hedonic perception. Six doenjang samples (AB, AE, ABE, ABS, AES, and ABES) were prepared with different combinations of Aspergillus oryzae, Bacillus licheniformis, Enterococcus faecium, and Staphylococcus succinus cultures. A descriptive sensory analysis using a highly trained panel (n = 6) was conducted, followed by consumer acceptance testing (n = 83). Strain‐specific aromatics in doenjang samples were identified: B. licheniformis inoculated doenjang samples exhibited the traditional doenjang‐like flavors that included ammonia‐like, balsamic, meju, and soy sauce. E. faecium inoculated doenjang samples developed traditional doenjang‐like flavors similar to B. licheniformis‐inoculated samples. Solvent aromatic was noted only in doenjang samples with E. faecium. Addition of S. succinus resulted in the decrease of the traditional doenjang‐like aromatics. Consumers preferred doenjang samples with low intensities of traditional doenjang‐like aromatics.Practical applicationsDoenjang is one of the most consumed, Korean traditional food ingredients, based on soybean fermentation. Different starter cultures and microbial community are involved during doenjang fermentation. Yet, the influence of specific strain of bacterial starter cultures on the sensory characteristics of doenjang has not been intensively studied. Current study reports the effect of three distinctive bacterial starter cultures including B. licheniformis, E. faecium, and S. succinus, on the aroma characteristics of Doenjang using human subjects. Also, this work suggests bacterial starter culture that produced the sensory aroma characteristics appealing to Korean consumers. This work provided the information on linkage between bacterial starter cultures and sensory characteristics of doenjang, and can guide the selection of starter cultures on doenjang fermentation.