Compositional differentiation of volatile compounds in traditional Korean doenjang according to meju origin: GC–MS and E-nose correlation study

This study investigated the volatile profiles of traditional Korean doenjang made from meju sourced in six regions, using HS-SPME-GC–MS and electronic nose (E-nose) analysis. A total of 55 volatile compounds were identified and grouped into 12 chemical categories. Key contributors to compositional variation included acetic acid, 3-methylbutanoic acid, and trimethylpyrazine. Notably, region-specific volatiles such as 1-octen-3-ol and 2-methylbutanal were detected only in selected samples, suggesting potential as origin markers. E-nose data clearly distinguished samples by origin and showed strong correlations with GC–MS results via partial least squares regression (PLS-R). These findings highlight the combined use of GC–MS and E-nose as a powerful strategy for the classification, authentication, and quality assessment of traditionally fermented foods. • Doenjang samples were made from meju produced in six Korean regions. • Volatile compounds were identified and relatively quantified using HS-SPME-GC-MS. • A total of 55 volatile compounds were identified and classified into 12 groups. • Significant regional differences in volatile compound composition were observed. • Compositional markers showed potential for quality control and origin authentication.