The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Sensory Evaluation of Cheongmirae (Smilax china) Root Extract for Soy Sauce Development

청미래덩굴뿌리 추출물 첨가 장국용 조미간장 개발을 위한 관능평가

  • Song, Hee-Sun (Dept. of Food and Nutrition, Gwangju Health University)
  • 송희순 (광주보건대학교 식품영양과)
  • Received : 2012.10.29
  • Accepted : 2012.12.12
  • Published : 2012.12.31
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Abstract

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

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References

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