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연구논문 : 고추장 묘사분석을 위한 프로토콜 개발: 입가심물질 중심으로
이은혜 ( Eun Hye Lee ),정서전 ( Seo Jin Chung ),유선미 ( Seon Mi Yu ),한귀정 ( Gwi Jung Han ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5
This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water,water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.
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