ArticleFoods (Basel, Switzerland)2023
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Microwave Puffing-Mediated Structural Modification of Soy Protein: Effects on Dynamic Changes in Key Properties During Soybean Paste Fermentation and Umami Improvement.Foods (Basel, Switzerland) · 2026Article
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Comprehensive insights into the mechanism of flavor formation inFood chemistry: X · 2026Article
- Process optimization and evaluation of quality properties of natto with co-culture ofCurrent research in microbial sciences · 2025Article
- Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.Food chemistry: X · 2025Article
- Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans byFoods (Basel, Switzerland) · 2024Article
- Effects of taro [Frontiers in nutrition · 2023Article
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Authors and funding
8 authors at 1 institution in 1 country.
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Abstract
This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant volatile metabolites between them. The result revealed that compared to group C, group K exhibited more similar physicochemical properties and had lower pH, moisture, and amino acid nitrogen content, while demonstrating higher titratable acidity, salt content, and reduced sugar content. The electronic tongue analysis showed that the saltiness and umami of soybean pastes had high response values, enabling clear differentiation of the overall taste between the two types of soybean pastes. A total of 71 volatile substances from the soybean pastes were identified through solid-phase microextraction gas chromatography-mass spectrometry. Furthermore, orthogonal partial least squares discriminant analysis revealed 19 volatile compounds as differentially flavored metabolites. Our study provides a basis for explaining the differences in flavor difference of Northeastern Chinese dajiang and Korean doenjang from the perspective of volatile metabolites.
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