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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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2361 |
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| author | Yang Soo Byeon JeongAe Heo Kwon Park Young-Wook Chin Sang-pil Hong Sang-Dong Lim Sang Sook Kim |
| author_facet | Yang Soo Byeon JeongAe Heo Kwon Park Young-Wook Chin Sang-pil Hong Sang-Dong Lim Sang Sook Kim |
| author_sort | Yang Soo Byeon |
| collection | DOAJ |
| description | 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 found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT <i>ganjangs</i> might be influenced much more by individual <i>ganjang</i> producers than by region. Preference mapping was performed to understand consumer behavior towards <i>ganjang</i>, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for <i>ganjang</i> among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods. |
| first_indexed | 2024-03-11T02:28:19Z |
| format | Article |
| id | doaj.art-09a1c5e9985146f7aba8d123917616c7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:28:19Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-09a1c5e9985146f7aba8d123917616c72023-11-18T10:24:38ZengMDPI AGFoods2304-81582023-06-011212236110.3390/foods12122361Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical PropertiesYang Soo Byeon0JeongAe Heo1Kwon Park2Young-Wook Chin3Sang-pil Hong4Sang-Dong Lim5Sang Sook Kim6Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaTraditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaTraditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaTraditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaThis 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 found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT <i>ganjangs</i> might be influenced much more by individual <i>ganjang</i> producers than by region. Preference mapping was performed to understand consumer behavior towards <i>ganjang</i>, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for <i>ganjang</i> among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods.https://www.mdpi.com/2304-8158/12/12/2361<i>ganjang</i>free amino acidsorganic acidspreference mappingconsumer |
| spellingShingle | Yang Soo Byeon JeongAe Heo Kwon Park Young-Wook Chin Sang-pil Hong Sang-Dong Lim Sang Sook Kim Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties Foods <i>ganjang</i> free amino acids organic acids preference mapping consumer |
| title | Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties |
| title_full | Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties |
| title_fullStr | Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties |
| title_full_unstemmed | Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties |
| title_short | Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties |
| title_sort | consumer preference of traditional korean soy sauce i ganjang i and its relationship with sensory attributes and physicochemical properties |
| topic | <i>ganjang</i> free amino acids organic acids preference mapping consumer |
| url | https://www.mdpi.com/2304-8158/12/12/2361 |
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