묘사분석에 의한 면의 관능적 특성 연구

손은심 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.7

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word. 본 연구는 동북아권인 한국, 일본, 중국과 서구권인 이탈리아 문화권의 밀가루로 만든 면 11종을 가지고 묘사분석 방법과 소비자 기호 검사를 통하여 면의 관능적 특성 차이를 비교하였다. 묘사분석 훈련과정을 통해 짠맛, 분유 냄새, 이스트향, 탄력성, 경도 등 14가지의 관능적 특성을 도출하였다. 묘사분석에 의해 일본야끼우동은 한국야끼우동과 응집성이나 수분흡수정도, 입안에 남는 정도에서는 비슷한 특성을 가졌으나, 일본야끼우동은 탄력성이 약간 적고 촉촉한 정도가 한국야끼우동에 비해서 적었다. 소비자 기호도 검사에 대한 주성분 분석 결과 77.1% 설명력을 가졌으며, 단맛, 탄력성, 응집성, 씹힘성, 짠맛, 촉촉한 정도, 매끈한 정도 등은 양의 방향으로, 경도, 색, 구수한 맛, 밀가루맛 등은 음의 방향으로 나타났다. 전반적인 소비자 기호도와 묘사분석 특성간의 상관관계를 비교해볼 때 묘사분석 시 단맛(sweetness), 경도(hardness), 씹힘성(chewiness), 응집성(cohesiveness)의 특성이 강할수록 소비자들의 탄력성, 구수한맛의 선호도에 좋은 영향을 준 것으로 나타났으며, 묘사분석의 신맛(sourness), 탄력성(springness), 응집성(cohesiveness)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 좋은 영향을 주는 것으로 나타났다. 또한 묘사분석의 이스트향(yeast flavor), 부착성(adhesiveness), 우유 냄새(milky flavor), 분유냄새(milk powder flavor)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 부정적인 영향을 주는 것으로 나타났다.

Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii

Handray Fernandes de Souza,Giovana Felicio Monteiro,Victor Dédalo Di Próspero Gonçalves,João Vitor dos Santos,Amanda Cristina Dias de Oliveira,Karina Nascimento Pereira,Mariana Fronja Carosia,Marina V 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.7

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and S. boulardii concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.

건식찹쌀가루를 첨가한 호박죽의 감각적 및 이화학적 품질특성

송민경,이철규,윤혜현 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.6

Purpose: This study examined the changes in the sensory characteristics of pumpkin porridge (Hobakjook) with varying ratios of dry waxy rice powder (0 g(CON), 40 g(DWP2), 80 g(DWP4), 120 g(DWP6) and 160 g(DWP8)). Methods: The moisture contents, Hunter color, viscosity, °Brix, and spreadability were measured. The sensory characteristics were assessed through a quantitative descriptive analysis (QDA) of 14 sensory attributes by 16 trained panelists, and a consumer acceptance test was conducted on 200 consumers. Results: The moisture contents of pumpkin porridge were highest in the CON sample. The color (L, a, b-value), °Brix and viscosity of the pumpkin porridge increased as the dry waxy rice powder ratio was increased. The QDA results showed that most of the flavor attributes (sweetness, savory, astringency, and cooked rice flavor), and roughness of the texture of the pumpkin porridge increased as the dry waxy rice powder ratio was increased. In contrast, the yellowness, glossy appearance, pumpkin odor, pumpkin flavor, softness of texture, and aftertaste decreased. Principal component analysis (PCA) showed that PC1 and PC2 accounted for 60.11% and 31.56%, respectively, of the total variance, wherein PC1 was the criterion for classifying pumpkin porridge samples according to the ratio of dry waxy rice powder in pumpkin porridge. Partial least square regression (PLSR) showed that DWP6 and DWP8 in order were all close to that of acceptance, but CON and DWP2 were positioned in the opposite direction of acceptance. Conclusion: The ratio of dry waxy rice powder in pumpkin porridge is an important factor affecting the sensory quality and consumer acceptance of pumpkin porridge. The ideal dry waxy rice powder ratio for pumpkin porridge is 120 g with 3,600 g water, 1,880 g pumpkin base, 16 g salt, and 80 g sugar.

The Effects of Demographics and Brand Information on Acceptability of Commercial Beverage Products

김현경,전선영,김광옥 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5

This study was conducted to understand the sensory and non-sensory factors that were related to consumer acceptability of 10 commercial beverages. In the descriptive analysis, eight trained panelists developed and evaluated 18 sensory attributes. In the consumer test, 360consumers were recruited for testing based on age and gender. Preference maps were obtained to observe relationships between descriptive data and consumer acceptability. Sensory attributes and consumer acceptability differed significantly among the beverages. Sweet, sour, and fruit flavors seemed to be drivers of liking, bitter, red ginseng, and reishi mushroom flavors, the drivers of disliking. Consumers tended to give higher overall acceptability scores to beverages when presented with product information than without information. There were marked differences in overall acceptability according to age and gender.

에어로스팅 수준별 도토리 추출물의 이화학적 성분과 항산화 활성 및 관능수용도

정성훈,박수진 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.7

This study investigated the changes in the compositions and antioxidant activity of hot-water extracts of oak acorns (Quercus acutissima) air-roasted under the following conditions: AR1 (207°C, 60 s), AR2 (214°C, 90 s), AR3 (221°C, 165 s) and AR4 (230°C, 220 s). The sensory intensity and preference for air-roasted acorn tea were also compared with those of commercial acorn tea. As the air-roasting temperature and time increased, the water content of the acorns decreased, the carbohydrate, protein and total sugar contents increased and the pH decreased. Among the various air-roasting conditions, AR1 showed the highest levels of total polyphenol and tannins (142.02±2.06 mg gallic acid equivalent/g and 5.04±0.04 mg tannic acid equivalent/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of AR1 (100 µg/mL) were highest (88.86% and 99.23%, respectively). Moreover, there was higher sensory preference for AR1-tea, and it had lower astringency, higher sweetness and more savory taste than commercial acorn tea. In conclusion, among the various air-roasting conditions, the low-intensity air-roasting of acorns led to higher antioxidant contents and activities and greater sensory acceptance. It is expected that appropriate air-roasting treatments will enhance the utilization of oak acorns as bio-food material. 도토리 열매를 각각 다른 수준(207°C, 60초; 214°C, 90초; 221°C, 165초; 230°C, 220초)에서 에어로스팅하고 그 열수 추출물을 이용하여 일반성분과 pH, 당도, 색도와 같은 이화학적 변화를 조사했다. 또한 에어로스팅 수준에 따라 생 도토리의 항산화 성분 및 활성의 변화도 비교했다. 생 도토리에 비해 에어로스팅 수준에 따라 도토리 추출물의 탄수화물과 단백질 성분은 증가했고, pH는 낮아졌으며 당도는 상승했다. 에어로스팅 수준에 따라 도토리 추출물의 환원당 함량은 유의하게 감소했으며, 열처리에 따른 갈변으로 추출물의 밝기는 감소하고 적색도와 황색도는 현저히 증가했다. 도토리 추출물의 항산화 성분과 활성은 에어로스팅 수준에 따라 감소했지만 DPPH 라디칼 소거 활성과 ABTS 라디칼 소거 활성은 고강도의 에어로스팅 후에도 100 µg/mL 농도에서 약 75%, 95% 이상으로 나타났다. 20대 패널을 대상으로 에어로스팅한 도토리 추출물에 대한 관능 속성 강도를 조사한 결과, 저강도 에어로스팅(207°C, 60초) 도토리 추출물이 시판 도토리 말차 제품보다 떫은맛이 적고 구수한맛, 단맛, 고소한향의 강도가 높은 것으로 평가되었으며, 음료로서 종합적인 선호 또한 높았다. 따라서 본 연구 결과 도토리를 가공하는 수준에 따라 음료 개발을 비롯한 다양한 바이오 식품 산업 소재로서의 가치를 발굴하고 활용할 수 있을 것으로 기대된다.

원두와 물의 비율에 따른 커피의 감각특성 연구 - 콜롬비아 커피를 중심으로 -

이소영 ( So-young Lee ),조윤주 ( Yun Ju Jo ),윤혜현 ( Hye Hyun Yoon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5

Purpose: The purpose of this study was to investigate the change in the sensory characteristics of coffee with varing ratio of coffee to water(50 g(C50), 55 g(C55), 60 g(C60), 65 g(C65), 70 g(C70) / 1 L) with a focus on Colombian coffee. Methods: The pH and total dissolved solids content(TDS) were measured. The sensory characteristics were assessed through, a quantitative descriptive analysis(QDA) of 15 sensory attributes by 10 trained panelists, and a consumer acceptance test was conducted on 35 consumers. Results: The pH of Colombian coffee was observed to be the highest in the C50 sample. TDS increased with an increase in the coffee to water ratio. Quantitative descriptive analysis results showed that the brownness of appearance, sweetness, acidity, overall taste, several aroma/flavor attributes(brown sugar, dark chocolate, caramel, woody), and aftertaste increased with the increase in the ratio of coffee to water, while bitterness and body decreased. The results of principal component analysis (PCA) showed that PC1 and PC2 account for 65.86% and 21.97% respectively of the total variance, wherein PC1 was the criterion for classifying coffee samples according to the ratio of coffee to water. Partial least square regression (PLSR) results showed that C60, C50, and C55 in order were all close to of acceptance, but C70 was positioned in the opposite direction of acceptance. Conclusion: The ratio of ground coffee to water is an important factor that affects sensory quality and consumer acceptance of final coffee, the range of ideal brew ratio for brewing Colombian coffee is 50-60 g/L.

김치로부터 분리한 효모가 생산하는 휘발성 화합물이 김치의 풍미에 미치는 효과

김혜자,양차범,강상모 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.4

김치로부터 분리 동정한 균주들의 방향생성능을 보면 Saccharomyces sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces fermentai YK-19 및 Saccharomyces sp. YH-3 균주는 과실향과 유사한 방향을 생성하였으며, 특히 Saccharomyces fermentai YK-19 균주는 사과향과 더불어 파인애플향을 강하게 생성하였다. 그리고 Pichia media YK-11과 Saccharomyces sp. YK-20 및 Pichia chambardii YH-4 균주는 달콤한 포도주의 향을 생성하였으며, 그외 Debaryomyces sp. Debaryomyces coudertii YK-10, Saccharomyces sp. YK-12 및 Pichia haplophilia YH-5 균주는 알코올 발효취를 생성하였다. 방향성분이 우수한 이들 균주를 starter로 첨가하여 관능검사를 실시한 결과 김치의 신내와 신맛을 제거할 뿐만 아니라 군덕내와 군덕맛을 약화시켜 주었고, 이들 균주 중 Pichia media YK-11, Saccharomyces fermentai YK-19 균주는 과일향에 유사한 상큼한 냄새와 맛을 부여하여 전체적인 기호도를 높이는데 크게 기여함을 알 수 있었다. 특히 Saccharomyces fermentai YK-19 첨가군 김치의 경우 전체적인 기호도에 있어서 나머지 다른 실험군보다 유의적인 차이(P<0.05)로 높게 평가되었다. 분리균주 Saccharomyces fermentai YK-19가 생성하는 휘발성 화합물을 GC로 분석한 결과, 에스테르 6종과 알코올 4종 등 총 10종의 화합물을 동정하였는데 휘발성분 중 사과향으로서 관능적 평가에 기여도가 큰 에스테르 화합물은 ethyl 2-methyl butyrate, ethyl pentanoate, ethyl acetate 등이었다. Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyces sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentai YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debaryomyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity flavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia media YK-11, Saccharomyces sp. YK-17, and Saccharomyces fermentati YK-19. Saccharomyces fermentati YK-19 added kimchi group was higher significangly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butyrate, ethyl pentanoate and ethyl acetate.

대추를 첨가한 드레싱의 제조 및 품질특성

남궁란,박상아,안소정,이영현,김한수,이영근,성종환,정헌식 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.2

This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness (L*) and redness (a*) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle (ho) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.

푸드 네오포비아 수준에 따른 부각 기호도의교차문화적 연구

류보경,정라나 한국외식경영학회 2019 외식경영연구 Vol.22 No.4

For the globalization about Korean traditional food, it was very important to understand not only foreigners’ consumer acceptance, but also the fear of new or unfamiliar food. The sample used in this study was seven samples, Laver, Chili, Potato, Pumpkin, Burdock, Lotus root, and Kelp. 135 Korean consumers, 115 Chinese consumers, 83 American consumers were recruited and evaluated the Bugak acceptance. The results showed that Korean, Chinese, American consumers preferred Bugak which had good appearance and texture. Only Chinese and American consumers’ acceptance was influenced by food neophobia tendency. As a result of dividing food neophobia into high and low groups according to the average value of each country, there was no significant difference in the high group, but low group had significant difference(p<0.001). These findings provide basic data to assist in the purchasing intentions of consumers and for the development advanced products and marketing strategies of Bugak. 한국 전통 음식에 대한 글로벌화로 인해, 외국인들의 소비자 기호도 및 새로운 음식에 대한 두려움 정도를 이해하는 것이 매우 중요하다. 이 연구에서는 7가지 샘플인 김, 고추, 감자, 호박, 우엉, 연근, 다시마를 사용하였다. 소비자 관능평가는 135명의 한국인, 115명의 중국인, 83명의 미국인을 대상으로 부각 기호도 조사를 하였다. 그 결과, 한국, 중국, 미국 소비자들은 부각의 외관과 식감을 중요하게 생각하는 것을 알 수 있었다. 이 연구는 푸드 네오포비아 정도가 부각에 대한 소비자의 선호도에 어떠한 영향을 미치는지 조사하였다. 중국, 미국 소비자들의 경우에만 푸드 네오포비아 정도가 부각의 기호도에 영향을 주는 것으로 나타났다. 푸드 네오포비아의 각 나라별 평균값을 기준으로 높고 낮은 그룹으로 나눈 결과, 높은 그룹은 한국, 중국, 미국 소비자 간의 유의한 차이가 나타나지 않았지만, 낮은 그룹은 소비자 간의 유의한 차이가 나타났다 (p<0.001). 본 연구의 결과를 바탕으로 한국, 중국, 미국 소비자의 부각 기호도에 영향을 주는 푸드 네오포비아 정도를 통해 향후 소비자의 구매의도 및 해외 진출에 관한 기초 자료로서 의미가 있을 것으로 사료된다.

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Marion P. Costa,Anisio Iuri L. S. Rosario,Vitor L. M. Silva,Carla P. Vieira,Carlos A. Conte-Junior 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L* and b* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.