한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제37권3호
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  • Pages.239-247
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  • 2022
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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저염 Sauerkraut (fermented cabbage)의 정량적 묘사분석 및 기호도 연구

Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)

  • 지혜인 (덕성여자대학교 식품영양학전공) ;
  • 김다미 (덕성여자대학교 식품영양학전공)
  • Ji, Hye-In (Department of Food and nutrition, Duksung Women's university) ;
  • Kim, Da-Mee (Department of Food and nutrition, Duksung Women's university)
  • 투고 : 2022.06.16
  • 심사 : 2022.06.23
  • 발행 : 2022.06.30
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초록

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

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