Physiochemical characteristics and enzymatic activities of traditional Hansik-doenjang produced in Gangwon Province, Korea

This study investigated the physiochemical quality characteristics and enzymatic activities of 16 doenjang types produced in the Gangwon region. The moisture content, color values, pH, salinity, soluble solid content, acid value, titratable acidity, total/reducing sugar content, alcohol content, and NH₂-N contents were analyzed using standardized methods of Korean Food Standard Codex. Traditional doenjang samples produced in Gangwon region showed similar characteristics with those of traditional doenjang found in previous studies, while significant differences were observed with different ratios of ingredients and fermentation environments. Results of principal component analysis for samples grouped by cities, samples from different cities showed distinctively different physiochemical characteristics. Some cities shared similar properties, while there was no relationship with geographical characteristics. Findings from this study can provide representative and baseline information for traditional doenjang produced from the Gangwon region regarding the physiochemical properties and enzymatic activities.