MSG and nucleotide-based seasonings have often carried somewhat negative perceptions. However, a study that scientifically elucidated how these seasonings affect the development of depth of flavor in doenjang soup was presented by Da-eun Kang, a master’s student in the Department of Food and Nutrition at Jeonbuk National University (JBNU) (advisors: Mina Kim and Gyeongmin), at the Korean Society of Food and Nutrition Science, drawing attention.

This study quantitatively analyzed the flavor structure of doenjang, a traditional fermented food. It received attention for proposing optimization of doenjang soup flavor and potential applications in the food industry, and won the Outstanding Poster Award at the 2025 International Conference of the Korean Society of Food and Nutrition Science.

The research team prepared five types of doenjang soup based on traditional doenjang and compared changes in taste and consumer preferences according to whether MSG was used alone and in combination with nucleotide-based seasonings (IMP·GMP).

A consumer analysis of 120 participants showed that samples with added MSG (S2–S5) scored higher than the non-added control (S1) on overall taste evaluations, including depth of flavor, umami, and harmony of the broth.

In particular, the three-way combination using both MSG and nucleotide-based seasonings (S5) received the highest ratings for depth of flavor, umami, and overall preference.

In flavor attribute recognition analysis, S5 was closely associated with positive descriptors such as ‘well-matured’, ‘umami’, and ‘depth of flavor’, whereas the non-added sample S1 was associated with negative descriptors such as ‘bitter’ and ‘weak aroma’.

In terms of consumer emotional responses, samples containing MSG and nucleotide-based seasonings were associated with positive feelings such as ‘happy’ and ‘warm’, while S1 was linked to negative emotions such as ‘disgust’, showing clear differences in both taste and emotional responses.

Da-eun Kang said, 'It was interesting to scientifically demonstrate that the depth of flavor in doenjang soup is not due to a single component, but is enhanced synergistically by the interaction of umami-enhancing substances such as MSG and IMP·GMP. In particular, the three-way combination not only improved preference but also positively changed emotional responses, confirming its potential for industrial expansion.'

Advisors Mina Kim and Gyeongmin said, 'The study is significant in that it systematically interpreted the depth of flavor of traditional doenjang from a consumer perspective. We expect these analytical results to be used as taste design strategies to enhance consumer preferences in the development of K-food products such as soups, stews, and ready-to-eat foods.'

Meanwhile, this research was conducted with support from the Ministry of Agriculture, Food and Rural Affairs' High Value-Added Food Technology Development Program (IPET, project number 322023041SB010), and was carried out as a public–private–academic collaborative study with Daesang Co., Ltd., the Fermentation Microorganism Industry Promotion Agency in Sunchang County, Jeollabuk-do Special Self-Governing Province, and Sunchang Jangryu Agricultural Corporation Co., Ltd.