Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Assessment of Paprika Quality by Instrumental Parameters and Sensory Attributes

파프리카 품종별 색상별 특성 비교를 위한 기기적, 관능적 품질 지표 평가

  • Lee, Sun Mee (Dept. of Food Science, Kyungil University) ;
  • Kim, Ji-Sun (Dept. of Home Economics, College of Natural Science, Korea National Open University) ;
  • An, Chul Geon (Gyeongnam Agricultural Research & Extension Service) ;
  • Park, Jong-Suk (Fruit Vegetable Research Institute, Jeonbuk Agricultural Research & Extension Services) ;
  • Kim, Suna (Dept. of Home Economics, College of Natural Science, Korea National Open University)
  • Received : 2015.12.24
  • Accepted : 2016.01.18
  • Published : 2016.02.29
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Abstract

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

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