Journal
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY
Volume 52, Issue 6, Pages 726-730Publisher
KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
DOI: 10.3839/jksabc.2009.120
Keywords
Bacillus; Cheongkookjang; descriptive analysis; principal component analysis; sensory evaluation
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For selecting less malodorous and stickier fermented soybean products, twenty microbes were isolated from 10 different samples of Cheongkookjang. The sensory characteristics of the 20 fermented soybean products were evaluated by descriptive sensory analysis, and followed principal component analysis. Five of the microbes had offered sticky and soft sensory characteristics.
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