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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Many bacteria are involved in fermentation of doenjang and Bacillus species are known to perform significant roles”
Bacillus species → are involved in → fermentation of doenjang
“Consumers' preexisting perceptions on the typical sensory characteristics of traditionally made Doenjang were similar in that they associate 'gu-soo flavor,' 'dark color,' 'flavorful,' and 'well-fermented flavor' regardless of consumer demographics and Doenjang user status.”
Doenjang → has sensory characteristics → gu-soo flavor, dark color, flavorful, well-fermented flavor
“consumers preferred the commercially made Doenjang regardless of the evaluation condition”
commercially produced Doenjang → is preferred over → traditionally produced Doenjang
“A set of metabolites could be determined representing the quality of doenjang during fermentation, and which might also be correlated with taste ingredients, flavour, nutrition, and physiology activities that are claimed to be dependent on the quality control of commercial doenjang.”
metabolites → represent → quality of doenjang during fermentation
“The intense and complex flavor characteristics of Doenjang make it difficult to obtain a comprehensive sensory profiling and drivers of liking.”
Doenjang → has → intense and complex flavor characteristics