The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

Abstract
 서 론
 재료 및 방법
  1. 시료 준비 및 제공
  2. 정량적 묘사분석(Quantitative descriptive analysis,QDA)
  3. 된장국의 전자코 측정
  4. 된장국의 전자혀 측정
  5. 통계분석
 결과 및 고찰
  1. 된장국의 정량적 묘사분석
  2. 전자코 및 전자혀 분석
 요약 및 결론
 References

• 허정애(한국식품연구원 감각인지연구단) | JeongAe Heo (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
• 곽한섭(한국식품연구원 감각인지연구단) | Han Sub Kwak (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
• 김미정(한국식품연구원 감각인지연구단) | Mi Jeong Kim (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
• 김민정(한국식품연구원 감각인지연구단) | Min Jung Kim (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
• 김윤숙(한국식품연구원 대사질환연구단) | Yoonsook Kim (Research Group of Nutraceuticals for Metabolic Syndrome, Korea Food Research Institute)
• 장민선(국립원예특작과학원 저장유통과) | Min-Sun Chang (Postharvest Technology Division, National Institute of Horticultural & Herbal Science)
• 김상숙(한국식품연구원 감각인지연구단) | Sang Sook Kim (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) Corresponding author