Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Kim, H G ^a   Hong, J H ^a,b   Song, C K ^a   Shin, H W ^a   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

^b Foods R and D   (South Korea)

Author keywords

Consumer acceptability; Descriptive analysis; Doenjang; Drivers of liking; Fermented soybean paste; Preference mapping

Indexed keywords

ADULT; AGED; ARTICLE; CLUSTER ANALYSIS; COMPARATIVE STUDY; CONDIMENT; FEMALE; FERMENTATION; FOOD PREFERENCE; HUMAN; MIDDLE AGED; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SOUTH KOREA; SOYBEAN; TASTE;

ADULT; AGED; CLUSTER ANALYSIS; CONDIMENTS; FEMALE; FERMENTATION; FOOD PREFERENCES; HUMANS; MIDDLE AGED; PRINCIPAL COMPONENT ANALYSIS; REPUBLIC OF KOREA; SENSATION; SOY FOODS; TASTE; YOUNG ADULT;

GLYCINE MAX;

EID: 77957166879     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01771.x     Document Type: Article

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