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Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality

Mina K Kim1, Kwang-Geun Lee2

  • 1Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Chonbuk 54896, Republic of Korea.

Food Chemistry
|June 24, 2018
PubMed

Keywords:
Color analysisDoenjangFermented soybean pasteGu-sooInstrumetal flavor analysisSensory analysisSensory modality

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