Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli

2021 ◽  
Author(s):  
Bárbara Luciana Nacchio ◽  
Natividad Avila Hael ◽  
Roxana Beatriz Medina ◽  
Marisa Selva Garro
Keyword(s):  
Aroma Compounds ◽  
Consumer Acceptability ◽  
Soybean Paste

scholarly journals Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1463
Author(s):  
Mi-Ran Kim ◽  
Seo-Jin Chung ◽  
Koushik Adhikari ◽  
HyeWon Shin ◽  
Hana Cho ◽  
...  
Keyword(s):  
Product Development ◽  
Cultural Differences ◽  
United Arab Emirates ◽  
Cultural Context ◽  
Sweet Taste ◽  
Cross Cultural ◽  
Consumer Acceptability ◽  
South Korean ◽  
Soybean Paste ◽  
Contextual Appropriateness

The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.

Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang)

2010 ◽  
Vol 75 (7) ◽  
pp. S375-S383 ◽  
Author(s):  
H.G. Kim ◽  
J.H. Hong ◽  
C.K. Song ◽  
H.W. Shin ◽  
K.O. Kim
Keyword(s):  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Fermented Soybean ◽  
Soybean Paste

Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111057
Author(s):  
Yulin Lu ◽  
Yifei Wang ◽  
Guozhong Zhao ◽  
Yunping Yao
Keyword(s):  
Aroma Compounds ◽  
Fermented Soybean ◽  
Soybean Paste

Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
D Janež ◽  
D Kantar ◽  
H Prosen ◽  
S Kreft
Keyword(s):  
Aroma Compounds ◽  
Fagopyrum Esculentum

GC-MS analysis on Aroma compounds of Baojing Huangjin tea

2011 ◽  
Vol 37 (3) ◽  
pp. 271-274
Author(s):  
Huai-sheng HUANG ◽  
Ben-wen SU ◽  
Xi ZHAO ◽  
Hong-fa ZHENG ◽  
Xia YIN ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Ms Analysis

Studies on Physiological and Functional Properties of Susijang, Fermented Soybean Paste

2007 ◽  
Vol 36 (2) ◽  
pp. 137-142 ◽  
Author(s):  
Bog-Mi Ryu ◽  
Jung-Suk Kim ◽  
Min-Hee Park ◽  
Gap-Soon Moon
Keyword(s):  
Functional Properties ◽  
Fermented Soybean ◽  
Soybean Paste

Probiotic Characteristics of Bacillus tequilensis JBC17126 Isolated from Korean Traditional Soybean Paste

2019 ◽  
Vol 48 (7) ◽  
pp. 710-717
Author(s):  
Hong-Jin Park ◽  
Hyeon Hwa Oh ◽  
Do Youn Jeong ◽  
Young-Soo Kim
Keyword(s):  
Soybean Paste ◽  
Bacillus Tequilensis

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

2020 ◽  
Author(s):  
Asma Senoussi ◽  
Iris Schadt ◽  
Soraya Hioun ◽  
Haroun Chenchouni ◽  
Zineddine Saoudi ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Botanical Composition ◽  
Semi Arid
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