{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T15:58:58Z","timestamp":1793030338546,"version":"4.5.0"},"reference-count":50,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["U22A20547"],"award-info":[{"award-number":["U22A20547"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant volatile metabolites between them. The result revealed that compared to group C, group K exhibited more similar physicochemical properties and had lower pH, moisture, and amino acid nitrogen content, while demonstrating higher titratable acidity, salt content, and reduced sugar content. The electronic tongue analysis showed that the saltiness and umami of soybean pastes had high response values, enabling clear differentiation of the overall taste between the two types of soybean pastes. A total of 71 volatile substances from the soybean pastes were identified through solid-phase microextraction gas chromatography\u2013mass spectrometry. Furthermore, orthogonal partial least squares discriminant analysis revealed 19 volatile compounds as differentially flavored metabolites. Our study provides a basis for explaining the differences in flavor difference of Northeastern Chinese dajiang and Korean doenjang from the perspective of volatile metabolites.<\/jats:p>","DOI":"10.3390\/foods12173294","type":"journal-article","created":{"date-parts":[[2023,9,4]],"date-time":"2023-09-04T02:26:12Z","timestamp":1693794372000},"page":"3294","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea"],"prefix":"10.3390","volume":"12","author":[{"given":"Shanshan","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhang","family":"Sai","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanting","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiwen","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanying","family":"Song","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5558-1461","authenticated-orcid":false,"given":"Xiqing","family":"Yue","sequence":"additional","affiliation":[{"name":"Shenyang Key Laboratory of Animal Product Processing, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113993","DOI":"10.1016\/j.lwt.2022.113993","article-title":"Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China","volume":"169","author":"Li","year":"2022","journal-title":"LWT"},{"key":"ref_2","first-page":"1926","article-title":"Metabolite profiling of doenjang, fermented soybean paste, during fermentation","volume":"90","author":"Namgung","year":"2010","journal-title":"J. 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