Balancing salty and umami drivers of kokumi: Consumer insights from qualitative and quantitative analyses in doenjang (Korean fermented soybean paste)

Kokumi refers to sensory qualities such as mouthfulness, continuity, and a lingering aftertaste. This study investigated how Korean consumers perceive kokumi in doenjang , a traditional fermented soybean paste, focusing on the roles of salty and umami tastes. A multi-method approach was used, combining focus group interviews (n = 186) and a consumer acceptance test (n = 306). Participants were unfamiliar with the term “kokumi” but intuitively described it using terms like “richness” and “depth,” and linked it to saltiness and umami taste. In the acceptance test, MSG addition enhanced both kokumi perception and overall liking in a dose-dependent manner, while excessive salt reduced liking. Correspondence analysis of sensory data showed kokumi clustered closely with umami and sweetness, suggesting perceptual overlap. These findings indicate that balancing salt and umami is key to optimizing kokumi-related flavor in doenjang and may support strategies for flavor enhancement in reduced-sodium fermented foods.