Sensory and emotional profiling of Doenjang soup: the role of broth types in consumer Kokumi liking

Abstract

Recent sensory research has highlighted kokumi as a key contributor to taste complexity and consumer satisfaction, yet its perception in real food systems like broth-based Doenjang soup remains underexplored. This study investigated the effects of broth type on consumers' kokumi perception, sensory characteristics, emotional responses, and overall liking of Doenjang soup. Four broth types (vegetable, beef, seafood, and water as a control) were evaluated by 308 consumers, who rated overall liking, kokumi liking, sensory attributes using a Check-All-That-Apply (CATA) method, and emotional responses using the EsSense Profile®. Among the samples, doenjang soup made with seafood broth received the highest scores for both overall and kokumi liking, suggesting that specific sensory elements in seafood broth may enhance kokumi perception. K-means cluster analysis of overall liking identified three distinct consumer segments, each showing different sensory and emotional responses depending on broth type. While overall liking clearly varied by broth, kokumi liking remained relatively stable across segments, implying that kokumi may be perceived independently of overall preference and emotional response. These findings offer valuable insights for product development and consumer segmentation strategies involving broth-based traditional foods.

Keywords: Broth; CATA; Doenjang soup; Emotional term; Kokumi.