한국지역사회생활과학회지 (The Korean Journal of Community Living Science)
- 제13권2호
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- Pages.25-36
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- 2002
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- 1229-8565(pISSN)
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- 2287-5190(eISSN)
토하젓 첨가 갓김치의 숙성 중 관능적 특성 평가 - 전남지역 일부 한국인과 일본인을 대상으로 -
Sensory Evaluations of Characteristics in Toha-Jeot Added Mustard Leaf Kimchi during the Fermentation - By Koreans and Japanese in Jeonnam Province -
초록
The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at