How do different seasonings in doenjang soup affect consumer perception? (IMAGE)

Jeonbuk National University, Sustainable Strategy team, Planning and Coordination Division

How do different seasonings in doenjang soup affect consumer perception?

Caption

Monosodium glutamate significantly enhances umami and kokumi characteristics in the soup compared to nucleotide-based seasonings, thereby improving consumer satisfaction.

Credit

Professor Mina K. Kim from Jeonbuk National University

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