Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 13 Issue 5
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- Pages.669-673
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- 1997
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Usefulness of Pimpinella brachycarpa as Natural Spice by Sensory Analysis
관능검사를 통한 참나물의 향신료로서의 유용성
Abstract
The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.