토종 콩의 품종별 감각 특성 연구|RISS 상세보기

다국어 초록 (Multilingual Abstract)

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다국어 초록 (Multilingual Abstract)

This study examined the sensory characteristics of five varieties of Korean native soybeans. The sensory characteristics were evaluated by conducting projective mapping, quantitative descriptive analysis (QDA), and electronic nose analysis. One hundred consumers evaluated the overall preference, as well as the preference and non-preference, on the sensory attributes identified through QDA to determine which sensory characteristics affect consumer preferences. The results showed that each variety of native soybeans has distinct sensory properties. Deungtuigi-kong was characterized by its yellow and light green color, fermented and beans smell, fishy flavor, sweet taste, and soft texture. The preferred attributes for this variety were the color and moisture of the skin, while non-preferred attributes were the particle size and buttery flavor. Similar sensory characteristics were observed in Holaebi-bam-kong, which has wrinkles in yellow skin and a sweet taste. The preferred characteristic of this variety was its sweet smell, while the non-preferred characteristic was its yellow color. Seonbijabi-kong and Ajukkali-bam-kong showed similar characteristics. These two varieties were characterized by gloss, chestnut flavor, chewiness, and hardness. The preferred characteristics were chestnut flavor and brown color for Ajukkali-bam-kong and large size for Seonbijabi-kong. The unfavorable characteristics were fishy flavor, hardness, and brittleness. Betil-kong was characterized by small particle size, tea and earthy smell, and buttery flavor. The color and small size were the non-preferred characteristics of Betil-Kong.

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참고문헌 (Reference)

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