한국식품영양학회지 Vol. 31 No. 2 (p.264-271)

기기적 평가와 패널 기반 평가를 이용한 된장 용액의 제시 온도에 따른 맛과 향미 특성 분석 및 비교

A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature
키워드 :
doenjang soup,descriptive analysis,e-tongue,e-nose,serving temperature

목차

Abstract
서 론
재료 및 방법
  1. 시료 준비 및 제공
  2. 정량적 묘사분석(Quantitative descriptive analysis,QDA)
  3. 된장국의 전자코 측정
  4. 된장국의 전자혀 측정
  5. 통계분석
결과 및 고찰
  1. 된장국의 정량적 묘사분석
  2. 전자코 및 전자혀 분석
요약 및 결론
References

초록

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.