기기적 평가와 패널 기반 평가를 이용한 된장 용액의 제시 온도에 따른 맛과 향미 특성 분석 및 비교
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2018.04
- 8페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 2호
ㆍ저자명 : 허정애, 곽한섭, 김미정, 김민정, 김윤숙, 장민선, 김상숙
목차
Abstract
서 론
재료 및 방법
1. 시료 준비 및 제공
2. 정량적 묘사분석(Quantitative descriptive analysis,QDA)
3. 된장국의 전자코 측정
4. 된장국의 전자혀 측정
5. 통계분석
결과 및 고찰
1. 된장국의 정량적 묘사분석
2. 전자코 및 전자혀 분석
요약 및 결론
References
영어 초록
The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.
참고 자료
없음
"한국식품영양학회지"의 다른 논문
더보기 (5/10)