Effect of rice <i>koji</i> levels on the physicochemical and sensory aroma profiles of <i>doenjang</i>

Rice koji amount critically influences the biochemical and sensory traits of doenjang. High levels promote carbohydrate metabolism and fruity flavors, whereas low levels favor protein breakdown and stronger traditional aromas. These findings help guide fermentation strategies for quality improvement in traditional doenjang. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.