The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

The purpose of this study was to compare the physiochemical and antioxidant characteristics, microbial community, and sensory characteristics of doenjang packaged in different storage containers. Two types of doenjang with different packaging materials (plastic (T1) and glass (T2) bottles) were selected. The physiochemical properties and antioxidant activities were determined. Metagenomic analysis based on 16 s rRNA gene sequencing was documented. The sensory characteristics were analyzed by sensory descriptive analysis using a highly trained panel (n = 6). There was no significant difference in physicochemical properties except for viscosity. Total phenolic compounds in T2 were significantly higher than those stored in T1 (p <.05). The microbial community had a higher number of species observed at T1, and T2 had a higher Bacillus ratio and a less diverse microbial community. For sensory aroma, T2 had higher intensities of pineapple, dried plums, soil, cheese, and butter, while T1 had strong fish sauce, chocolate, and pear characteristics. Practical applications: The findings from this study reveal that the microbial community and sensory characteristics of doenjang may vary depending on the packaging material, suggesting the importance of the packaging material in the quality of the doenjang.