Table 3.
Compar ison of sensory evaluation of Cheonggukjang without and with BMP

Contents2)	Cheonggukjang with BMP (%)1)
	0	1.0	2.5	5.0
	Appearance	3.25±0.04a	3.21±0.03a	2.98±0.05b	2.94±0.02b
Off-odor	4.33±0.05a	4.28±0.04a	4.01±0.04ab	3.88±0.02b
Overall flavor	3.98±0.06b	4.08±0.04b	4.32±0.03a	4.41±0.03a
Overall taste	3.78±0.01b	3.84±0.03b	4.08±0.03a	4.02±0.04a

Cheonggukjang fermented without BMP and with 1-5% (w/w) of BMP.
All values are means of determinations in thirty independent experiments. Means with different lowercase letters (a and b) indicate significant (p<0.05) differences of fermentation times by Tukey’s multiple range test.