저염 Sauerkraut (fermented cabbage)의 정량적 묘사분석 및 기호도 연구 = Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)

다국어 초록 (Multilingual Abstract)

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) seasalt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each saltconcentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis wereperformed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore,brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the saltconcentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkrautprepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation,hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness,glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters:sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

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