KOREASCHOLAR

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee’s, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

I. 서 론
 II. 연구 내용 및 방법
  1. 피자 크러스트의 관능적 특성 정의
  2. 피자 크러스트의 관능적 특성 평가 및 소비자 기호도 조사
 III. 결과 및 고찰
  1. 피자 크러스트의 관능적 특성
  2. 피자 크러스트의 소비자 기호도 조사
  3. 정보제공과 소비자 기호도의 관능 변화
 IV. 요약 및 결론
 References

• 이지선(경희대학교 호텔관광대학) | Jisun Lee
• 안성수(경희대학교 호텔관광대학) | Sungsoo Ahn
• 정라나(경희대학교 호텔관광대학) | Lana Chung Corresponding author