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Abstract This study determined the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH 2 ‐N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong‐made samples had strong fermented and lipid/musty aromas. The Cheongju‐made doenjang had a high protease activity and a high NH 2 ‐N content. The Goesan‐made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon‐made doenjang had a high soluble solid content and an intense spice aroma. This study describes for the first time the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do. Practical applications Traditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as doenjang and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional doenjang produced in a small city within a specific region (Chungcheongbuk‐do). The findings from this study can give baseline information on the doenjang produced by small‐ to mid‐sized doenjang manufacturers located in Chungcheongbuk‐do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.
Jo et al. (2024) studied this question.