The aim of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatically hydrolyzed isolated soy protein. As a result of QDA, 34 attribute descriptors were developed. According to the results of the flavor profile, the strengths of most color and tastes except sourness were evaluated before activated carbon treatment sample. Principal component analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was 56.35% (F1) and 35.05% (F2), having explained 94.13% in total variablility. In case of the untreated sample of active carbon, it was located in the first quadrant and correlated with color, flavor, a slightly salty taste, and a slightly bitter taste. It also showed high correlation with meju taste. The activated carbon treatment samples were located in the second quadrant and correlated with delicate taste, slight saltiness, sourness, and umami, having high correlation with burned rice.

Abstract
 서 론
 재료 및 방법
  실험재료
  정량적 묘사분석(QDA, Quantitative Descriptive Analysis)
  향미 프로필(Flavor Profile)
  주성분분석(PCA, principal components analysis)
 결과 및 고찰
  정량적 묘사분석(QDA)을 통한 언어개발
  eHISP의 관능적 특성에 대한 향미 프로필
  eHISP의 관능적 특성에 대한 주성분분석 결과 및 상관관계
 요 약
 References

• 김진선(매일식품(주)) | Jinseon Kim (Maeil Food Co.)
• 선정규(전주대학교 식품산업연구소/전주대학교 한식조리학과) | Jung-Kue Shin (Food Industry Research Institute, Jeonju University/ Department of Korean Cuisine, Jeonju University) Corresponding author