Diverse traditional fermented sauces, including <i>doenjang</i>, soy sauce, and hot sauces have been utilized in Korea, mainly due to their unique flavor characteristics. In this study, fermentation affecting the formation of flavor components during the processing of various sauces is discussed. In particular, the effects of microorganisms inoculated, ingredients added and processing conditions used on the formation of volatiles profiles are compared and investigated. Also, the key odorants and quality markers were determined based on instrumental analyses and data processing

Elucidation of flavor characteristics of Korean traditional fermented sauces

253rd National Meeting (2017)

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