The aging of Korean traditional fermented soybean paste (doenjang) is an important step in obtaining flavorful and tasty products. The objective of this study was to investigate the effect of the salt contents (8, 12, 16, and 20%) on doenjang production during the early stage of the aging (zero to two months) on sensory profiles and consumer acceptability. Generally, the salt content and aging of doenjang significantly influenced the physicochemical and sensory qualities of the samples. The moisture, amino nitrogen, titratable acidity and browning index were lower and the salt, Na, and Mg were higher as salt increased in doenjang production. The amino nitrogen, titratable acidity and browning index were increased as aging progressed. The 8% salt samples showed a different change pattern in sensory characteristics during the early stage of aging. Since the 8% salt samples had different sensory profiles, they were less acceptable to consumers during the aging period unlike the 12 and 16% salt samples. These different sensory characteristics and lower consumer acceptance ratings may be a hurdle in bringing low salt doenjang to market.

韩国传统发酵大豆糊（doenjang）的老化是获得美味可口产品的重要步骤。这项研究的目的是调查在衰老初期（零至两个月），盐含量（8％，12％，16％和20％）对大酱的生产对感官特征和消费者接受度的影响。通常，doenjang的盐含量和老化会显着影响样品的理化和感官质量。中的水分，氨基氮，可滴定酸度和褐变指数均较低，盐，钠，和Mg含量较高如盐在增加大酱生产。随着老化的进行，氨基氮，可滴定酸度和褐变指数增加。8％的盐样品在衰老的早期显示出不同的感官特征变化模式。由于8％的食盐样本具有不同的感官特征，因此与12％和16％的食盐样本不同，它们在衰老期间对消费者的接受程度较低。这些不同的感官特性和较低的消费者接受度可能是将低盐调味酱推向市场的障碍。