쌀누룩(Aspergillus oryzae)을 이용하여 발효한 고추장의 감각 특성|RISS 상세보기

다국어 초록 (Multilingual Abstract)

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다국어 초록 (Multilingual Abstract)

This study examined the sensory characteristics of Gochujang fermented with different ratios of rice-Nuruk. Gochujang samples were prepared by substituting 0% (CON), 25% (NG25), 50% (NG50), 75% (NG75), and 100% (NG100) of rice-Nuruk for Meju powder. A quantitative descriptive analysis (QDA) was conducted with 10 trained panels who evaluated the intensities of 23 attributes. The consumer acceptance was conducted with 51 general consumers who had not received sensory evaluation training. The data collected from the sensory tests was analyzed statistically using one-way ANOVA, principal component analysis (PCA), consumer acceptance, and partial least squares regression (PLSR). PCA identified two significant principal components that accounted for more than 90.12% of the sensory attributes data for Gochujang with various amounts of rice-Nuruk. The scarletness, glossiness, fermented odor, Meju odor, chili powder odor, fish sauce odor, soy sauce odor, suljigemi odor, salty taste, bitter taste, chonggukjang flavor, and fish sauce flavor were loaded in the positive direction of the first principal component (PC1), along with CON. The redness, thickness, jocheong odor, nutty odor, sweet test, spicy flavor, MSG flavor, nutty flavor, rough, and tup-tup were loaded in the negative direction of along with NG2, NG3 and NG4. A grass odor was loaded in the positive direction of PC2, and a bitter taste was loaded in the negative direction of PC2. PLSR analysis identified the redness, MSG flavor, and jocheung odor of Gochujang with rice-Nuruk as major sensory factors that positively affect consumer acceptance. This study suggests that adding more than 50% rice-Nuruk can improve the overall consumer preferences for Gochujang and provides basic research data for developing rice-Nuruk fermented Gochujang.

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참고문헌 (Reference)

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