Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis based on the Spectrum method and a 15‐point universal intensity scale. A total of 25 aroma descriptors were generated and organized into six major sensory categories, which were further summarized in an aroma wheel to visualize the overall sensory structure of Korean soy sauces. Fermentation‐related attributes, such as alcohol, sour aromatics, and meju, were commonly perceived across all categories, whereas roasted, sweet, and Maillard‐related aromas were more pronounced in Aged Ganjang samples. Yangjo‐Ganjang samples were characterized by fermentation‐derived attributes associated with brewing progression, while Jin‐Ganjang samples showed mixed sensory characteristics reflecting formulation and processing variability. Multivariate analyses, including principal component analysis and K‐means clustering, confirmed a clear sensory separation among the three commercial categories. These results demonstrate that the sensory identity of Korean soy sauces is primarily driven by manufacturing method and degree of aging and highlight the importance of sensory balance rather than aroma intensity alone in quality evaluation.