Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties

Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties

This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) <i>ganjang</i> samples produced in different provinces of Korea. Wide variations in physicochemical properties were f...

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Bibliographic Details
Main Authors: Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim, Sang Sook Kim
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
<i>ganjang</i>
free amino acids
organic acids
preference mapping
consumer
Online Access:https://www.mdpi.com/2304-8158/12/12/2361

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https://www.mdpi.com/2304-8158/12/12/2361

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