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http://dx.doi.org/10.7318/KJFC/2012.27.6.702

Study on the Correlation between Sensory Attributes and Physicochemical Characteristics of Seollengtang  

Hong, Sang Pil (Korea Food Research Institute)
Lee, Nam Hyouck (Korea Food Research Institute)
Kim, Young Ho (Korea Food Research Institute)
Chung, Bo Yeon (Iyeon FnC Co., Ltd., R & D Center)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.6, 2012 , pp. 702-709 More about this Journal
Abstract
Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.
Keywords
Seollengtang; stock; sensory; correlation; attribute;
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Times Cited By KSCI : 10  (Citation Analysis)
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