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Summary: Doenjang, one of the representative soybean‐fermented foods in Korea, is a widely consumed food ingredient of stew, soup, and sauce/dip. In Korea, the term 'gu‐soo' is widely used to describe sensory characteristics of doenjang. Previous studies have reported that appearance characteristics such as colour, moisture content, and bean‐to‐paste ratio may affect consumer perception of gu‐soo in doenjang. The purpose of this study was to determine effects of appearance characteristics such as colour and bean‐to‐paste ratio on consumers' perception of gu‐soo in doenjang. A total of nine doenjang samples with three different colours and three different bean‐and‐paste ratios (0%, 25%, and 50%) were prepared. Consumer (N = 101) tests were conducted to measure consumer perception and acceptance of nine samples. Check‐all‐that‐apply (CATA) test on sensory characteristics perceived by each doenjang was also conducted. As a result of the CATA test, doenjang samples made of the same type of doenjang were perceived to have similar sensory characteristics. Having high levels of beans in the paste did not affect the liking attribute or consumer perception of 'gu‐soo' in doenjang (P > 0.05). Overall, consumers' perception of gu‐soo were influenced by the colour of doenjang (P < 0.05). This study found out that the colour of doenjang was more important in consumer perception of 'gu‐soo' in doenjang than bean content in the paste. [ABSTRACT FROM AUTHOR]

The principles of myogenesis play crucial roles in the production of cultured meat, and identifying protein stimulators associated with myogenesis holds great potential to enhance the efficiency of this process. In this study, we used surface plasmon resonance (SPR)-based screening of a natural product library to discover ligands for Pax7 and MyoD, key regulators of satellite cells (SCs), and performed cell-based assays on Hanwoo SCs (HWSCs) to identify substances that promote cell proliferation and/or differentiation. Through an SPR analysis, we found that six chemicals, including one Pax7+/MyoD− chemical, four Pax7+/MyoD+ chemicals, and one Pax7−/MyoD+ chemical, bound to Pax7 and/or MyoD proteins. Among four Pax7+/MyoD+ chemicals, parthenolide (0.5 and 1 µM) and rutin (100 and 200 µM) stimulated cell proliferation in the medium with 10% FBS similar to the medium with 20% FBS, without affecting differentiation. Adenosine, a Pax7−/MyoD+ chemical, accelerated differentiation. These chemicals could be potential additives to reduce the reliance of FBS required for HWSC proliferation and differentiation in cultured meat production. [ABSTRACT FROM AUTHOR]

Doenjang, a fermented soybean paste, is a traditional food ingredient in Korea. While the flavor of doenjang is heavily dependent on koji, studies on the aroma characteristics of koji remain limited. This study aimed to determine the changes in the aroma profiles of soybean koji (SBK), rice koji (RK), and wheat koji (WK). Aroma analysis was performed using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry (GC‐MS) and descriptive sensory analysis. In SBK, bean‐associated aroma was strongly developed due to the lipid‐derived compounds, whereas in RK, sweet aromas were relatively strong at 72 h due to the sweet‐smelling ester compounds. In WK, the nutty cracker attribute was significantly strengthened during fermentation due to the high concentration of aldehydes. The results showed that the aroma profile of koji was influenced by main ingredient, and this finding is useful in improving aroma development with the use of koji in the fermented food industry. Practical Application: Koji is one of the key ingredients utilized in commercialized doenjang making process in Korea, in order to accelerate the fermentation process. In this study, influences of raw materials of koji in the aroma development of doenjang were investigated using descriptive sensory analysis and instrumental flavor analysis using GC‐MS. Raw material‐driven aroma compounds were documented in different koji samples, in which influences the aroma characteristics of doenjang made with koji made with different raw materials. Finding from this study can aid doenjang manufacturers for versatile aroma development of commercialized doenjang. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the influence of carrier foods on the perceived spiciness of chili pepper sauces. Three different chili pepper sauces with known levels of synthetic oleoresin capsicum (0, 0.1, 0.3%) were prepared and served to trained panelists alongside two different carrier foods (chicken breasts and tortilla chips). The panelists evaluated the perceived intensity of the spiciness, Tmax and capsaicinoid were analyzed using u‐HPLC. Decreases in the level of perceived intensity of the spiciness was observed in chili pepper sauces served with carrier foods as compared to chili pepper sauces served alone (p <.05). The perceived intensity of the sauces served with chicken breast was significantly lower than that of the sauces served with tortilla chips (p <.05). This result indicates that the carrier foods served with chili pepper sauces may reduce the perceived spiciness perception of chili pepper sauces. Practical application: This study indicated that the human‐perceived level of spiciness in hot chili pepper sauces is influenced by carrier foods; the effect of the sauces seemed to be greater when they were served with chicken breast than with tortilla chips. This result could help culinary artists determine how best to incorporate hot chili pepper sauces into their dishes. [ABSTRACT FROM AUTHOR]