Physicochemical and Sensory Characteristics of Traditional Doenjang Prepared using a Meju Containing Components of Acanthopanax senticosus, Angelica gigas, and Corni fructus

摘要: Changes in the quality characteristics of doenjang prepared with a meju containing components Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types produced using each these showed lower Hunter's L values than control initial stage storage: however, similar to those after 60 days storage. Doenjang A. degree browning that early storage, while observed other samples was much higher og this period. Despite differences, all became extended The level acidity increased gradually for up days, which it decreased slightly. pH treatments time. amino-N contents gradually, reaching peak days. senticosus had strong characteristic flavor reduced native doenjang. C. overall palatability control.