Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

  • Seon-Young Jeon
  • Yun-Mi Lee
  • Sang Sook Kim
  • Kwang-Ok KimEmail author


Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.


Acid-hydrolyzed vegetable protein Enzyme-hydrolyzed vegetable protein Flavor enhancer Doenjang soup Consumer acceptability 



This research was supported by Main Research Program (E0151700-03) of the Korea Research Food Institute (KFRI) funded by the Ministry of Science and ICT, Republic of Korea.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Seon-Young Jeon
    • 1
  • Yun-Mi Lee
    • 1
  • Sang Sook Kim
    • 2
  • Kwang-Ok Kim
    • 1
    Email author
  1. 1.Department of Food Science and EngineeringEwha Womans UniversitySeoulRepublic of Korea
  2. 2.Research Group of Food ProcessingKorea Food Research InstituteJeollabuk-doRepublic of Korea

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