Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Capability Analysis of Sensory Quality of Jajang Sauce

  • Imm, Bue-Young (Institute of Food & Culture, Pulmuone Holdings Co., Ltd.) ;
  • Lee, Ji-Hye (Institute of Food & Culture, Pulmuone Holdings Co., Ltd.) ;
  • Yeo, Ik-Hyun (Institute of Food & Culture, Pulmuone Holdings Co., Ltd.)
  • Published : 2009.06.30
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Abstract

Sensory quality variations of jajang sauce were monitored by the $\bar{X}-chart$ and capability analysis based on specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the $\bar{X}-chart$ of each sensory attributes.

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