Table 1. Comparison of quality characteristics of traditional doenjang fermented at different regions and locations

Quality characteristics		JDB¹⁾	JDS	JDF	JDFP
Color	L*	53.69±0.03²⁾	43.70±0.01^b3)	44.35±1.42^b	48.61±0.01^a
	a*	9.42±0.01	14.07±0.01^a	13.71±0.63^a	12.31±0.05^b
	b*	26.68±0.03	30.48±0.01^b	31.59±0.09^a	26.90±0.03^c
Browning index (BI)		0.12±0.00	0.24±0.00^b	0.25±0.00^a	0.12±0.00^c
Reducing sugar (%)		2.33±0.01	0.14±0.00^b	0.18±0.00^a	0.11±0.00^c
Fructose		1,698±19.16	758.4±1.40^b	881.3±2.38^a	570.6±1.84^c
Glucose		1,937±3.85	622.3±1.49^b	1,239±2.23^a	567.9±1.23^c
Galactose		556.7±16.42	ND⁴⁾	ND	ND
Free sugars (mg/100 g FW)		4,192±27.64	1,381±2.88^b	2,120±3.58^a	1,139±0.81^c
a-Amylase activity (Unit/g)		0.17±0.00	0.13±0.00^b	0.11±0.01^c	0.15±0.00^a
Amino nitrogen (mg%)		178.2±2.81	804.7±2.14^a	710.3±2.14^b	649.5±2.43^c
Ammonia nitrogen (mg%)		150.9±0.66	53.55±0.81^c	55.36±0.61^b	58.57±0.86^a
Protease activity (Unit/g)		63.16±3.16	85.26±25.85^a	28.42±22.11^b	75.79±9.47^a
Acidity (%)		0.66±0.01	0.68±0.01^b	1.02±0.01^a	0.57±0.01^c
Oxalic acid		18.89±1.60	12.81±0.38^a	11.72±0.31^b	10.93±0.05^c
Malic acid		11.31±0.44	ND	ND	ND
Acetic acid		51.54±1.40	458.4±2.23^a	351.0±2.23^b	314.3±1.08^c
Lactic acid		131.6±2.56	324.0±0.35^b	532.0±0.96^a	298.9±2.03^c
Organic acids (mg/100 g FW)		213.3±4.73	795.2±1.81^b	894.6±2.82^a	624.1±1.53^c

JDB, traditional doenjang of Damyang, Jeollanam-do before fermentation; JDS, traditional doenjang of Damyang, Jeollanam-do fermented in a smart fermentation management facility in Damyang, Jeollanam-do; JDF, traditional doenjang of Damyang, Jeollanam-do fermented in a fields in Damyang, Jeollanam-do; JDFP, traditional doenjang of Damyang, Jeollanam-do fermented in a field in Pyeongchang, Gangwon-do.
Data values were expressed as mean±SD (n=3).
Means with different superscripts within a each row (^a-d) are significantly different at p⟨0.05 by Duncan’s multiple range test.
ND, not detected.