| Summary: | The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of <i>koji</i>: soybean, rice, and wheat <i>koji</i>. <i>Koji</i> is made by inoculating <i>Aspergillus oryzae</i> following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of <i>koji</i> for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of <i>koji</i> with a highly trained sensory panel (<i>n</i> = 7) using the Spectrum<sup>TM</sup> Method. Differences in physiochemical and sensory profiles were observed on three <i>koji</i> samples (<i>p</i> < 0.05). Soybean <i>koji</i> had higher values in acid and TA, while rice <i>koji</i> had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat <i>koji</i> had the lowest values in protease activities. The flavor profile of soybean <i>koji</i> was characterized by bean sprout, cracker, and <i>cheonggukjang</i> aromatics; that of rice <i>koji</i> was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat <i>koji</i> was characterized by woody and roasted aromatics.
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