• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2004년도 하계 학술 심포지엄
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• pp.49-49
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• 2004

Beef jerky is a traditional salted or soysauce-added and dried Korea meat product. Jerky is made from loins which is thin sliced, curing salt(soysauce-added), smoked and dried. The purpose of this study was to investigate the effects curing salt soy sam and/or smoking. A lexicon for describing the texture and flavor of beef jerky were developed. The intensity of a vatiety of texture, flavor, and mouth feel properties was characterized for beef jerky. A highly trained descriptive sensory panel identified, defined and referenced 17 attributes for beef jerky. (omitted)

• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• 한국조리학회지
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• 제20권5호
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Animal Bioscience
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• 제34권5호
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

• 한국식품저장유통학회지
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• 제23권5호
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• pp.727-737
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• 2016

본 연구는 친환경 참외의 품질 등급 설정을 위한 기초자료 제공을 위하여 성주지역에서 재배되는 참외의 묘사적 관능 특성 개발과 재배 방법별 품질 지표의 품질 특성을 조사하였다. 성주산 참외의 묘사분석 결과 총 40개가 도출되었는데, 외과피에서 도출된 특성 6종과 향 특성 2종 및 중과피의 외관 특성 3종, 내과피 (endocarp) 외관 특성 4종, 또 중과피의 향 특성 5종과 내과피의 씨부분의 특성 3종이 도출되었다. 이외에 중과피의 맛 7종 및 조직감 특성 6종이었다. 한편 유기농 재배와 관행 재배된 참외의 pH, 총산도, 고형분 함량 등이 전반적으로 재배 방법과 재배 농가에 따라 유의적인 차이를 보였다. 또 이들 시료를 대상으로 묘사 분석 및 일반 소비자 대상으로 관능검사를 실시한 결과 전반적으로 관행재배 시료와 유기농 재배 시료 간에 차이가 있었고, 재배 농가별로 차이가 있다고 분석되었다. 묘사분석에 의한 외관특성과 참외 중과피와 내과피의 품질 특성들의 주성분 분석결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)에 의한 총설명력은 각각 58.36%, 46.18%였다. 전반적으로 과피가 포함된 참외 시료의 경우는 외관에 의해 재배 방법과 재배 농가별로 비교적 차이가 뚜렷하였으나, 과피가 제거된 중과피와 내과피의 관능특성 항목에서는 관행재배(CC)를 제외하고는 농가별 시료는 확실하게 구분되지 않았다. 한편 소비자 조사 후 관능적 품질 특성의 주성분 분석 결과가 묘사 분석 결과와 유사하였고, 전체적인 기호도와 관련이 있는 관능적 품질 특성은 단맛, 단향, 참외 고유의 향과 맛, 참외 껍질의 노란색, 아삭함, 다즙성, 경도가 중요한 영향 요인이었다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• 한국연초학회지
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• 제27권1호
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• pp.141-152
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• 2005

This study focused on the relationships among leaf and smoke components and sensory properties following tobacco leaf blending. A completely randomized experimental design was used to evaluate components of leaf and smoke and sensory properties for sample cigarettes with four mixtures of flue cured and burley tobacco (40:60, 60:40, 80:20 and 100:0). Eleven leaf components, six smoke components, and eight sensory properties of smoking taste were analyzed. A sensory evaluation method known as quantitative descriptive analysis was used to evaluate perceptual strength on a fifteen score scale. Raw data from ten trained panelists were obtained and statistically analyzed. Based on the MANOVA, clustering analysis, correlation matrix and partial least square (PLS) method were applied to find out which smoke component most affected sensory properties. The PLS method was used to remove the influence between explanatory variables in the leaf, smoke components derived from the results. High correlations (p<0.0l) were found among ten specific leaf and smoke components and sensory attributes. Total nitrogen, ammonia, total volatile base, and nitrate in the leaf were significantly correlated (p<0.05) with impact, bitterness, tobacco taste, irritation, smoke volume, and smoke pungency. From the results of PLS analysis, influence variables are used to explain about the correlation. In terms of bitterness, with only two explanatory variables, Leaf $NO_3$ and Leaf crude fiber were enough for guessing their correlation. In the distance weighted least square fitting analysis, carbon monoxide highly influenced bitterness, hay like taste, and smoke volume.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.