Ji-Sun Hwang

3 days ago | onlinelibrary.wiley.com | Seung-Hyun Lee |Ji-Sun Hwang |Mina Kim

This study provides practical insight into the use of umami substances to enhance the sensory quality of traditional Korean fermented foods. The findings demonstrate that monosodium glutamate (MSG) significantly improves consumer perception of kokumi and overall liking in doenjang soup, without increasing salt content. Food developers may consider MSG as an effective flavor enhancer to improve the palatability of fermented products while supporting sodium reduction strategies.

Sep 9, 2024 | ifst.onlinelibrary.wiley.com | Ye-Won Kim |Ji-Sun Hwang |Mina Kim |IFST Member Log-in

References , , , , & (2012). Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. The Korean Journal of Food and Nutrition, 25, 142–148. & (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21, 930–937. , , , & (2023).