Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water-based and soybean-based model system

The aim of this study was to determine the orthonasal thresholds of the key volatile flavor compounds responsible for traditional doenjang flavor in two different matrices: water-based and soybean-based model systems. Orthonasal threshold tests were conducted on 10 previously reported key volatile compounds isolated in traditional doenjang. Orthonasal threshold testing was conducted using a 7-series of 3 ascending forced choice (AFC) methods in two different food matrices (water-based and soybean-based). The best estimate threshold (BET) values for each compound in two different matrices were determined. The BET values except for ethyl-4-methylpentanoate were higher in the soybean–based model system than in the water-based model system, suggesting a potential flavor-food matrix interaction. The results of this study can assist the doenjang industry in strategically designing “traditional doenjang flavor.”. Practical applications: The findings of this study provided the orthonasal threshold values of 10 volatile compounds representative of traditional doenjang flavors using Korean population and also demonstrated the potential flavor-food matrix interactions in soybean-based model system. Finding from this study can provide valuable insights to flavor industry to create just-about-right level of traditional doenjang flavor applicable to doenjang paste.