지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 489 - 500 (12page)
이용수
초록· 키워드
오류제보하기
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.
목차
등록된 정보가 없습니다.
참고문헌 (35)
참고문헌 신청
Allison A-M / 1999 / Effects of interstimulus rinsing and time on measurements of capsaicin heat in tomato salsa / J Sens Stud 14(4):401~414
Bae TJ / 2001 / Changes of free amino acid compositions and sensory properties in gochujang added sea tangle powder during fermentation / Korean J Food Nutr 14(3):245~254
Baron RF / 1996 / Capsaicin heat intensity-Concentration, carrier, fat level, and serving temperature effects / J Sens Stud 11(4):295~316
Bett KL / 1996 / Challenges of evaluating sensory attributes in the presence of off-flavors(geosmin and 2-methylisoborneol) / J Sensory Stud 11(1):1~17
Cain WS / 1980 / Interaction between chemoreceptive modalities of odour and irritation / Nature 284(20):255~257
Bae TJ / 2001 / Changes of free amino acid compositions and sensory properties in gochujang added sea tangle powder during fermentation / Korean J Food Nutr 14(3):245~254
Baron RF / 1996 / Capsaicin heat intensity-Concentration, carrier, fat level, and serving temperature effects / J Sens Stud 11(4):295~316
Bett KL / 1996 / Challenges of evaluating sensory attributes in the presence of off-flavors(geosmin and 2-methylisoborneol) / J Sensory Stud 11(1):1~17
Cain WS / 1980 / Interaction between chemoreceptive modalities of odour and irritation / Nature 284(20):255~257
이 논문의 저자 정보
최근 본 자료
댓글(0)
0