Vessel‐dependent changes in antioxidant and flavor profiles of soy sauce mash during 60‐day fermentation

These findings challenge the conventional assumption that traditional porous vessels such as onggi consistently yield superior quality in fermented soy products. Instead, our results suggest that plastic containers, often considered secondary for their convenience, can promote desirable chemical and sensory outcomes under certain fermentation conditions. This study offers new insights into how vessel type can shape fermentation functionality, and serves as a basis for informed container selection in both artisanal and industrial contexts. © 2025 Society of Chemical Industry.