논문 상세보기
pp.297-303
한국 건고추 6종 슈퍼마니따, 독야청청, 신세계, 왕대박, 한반도, 청양 고추의 capsaicinoid, 유리당, 유기산 함량을 분석하고, 추출 현탁액의 고추 맛 관능평가와 비교하였다. 한국 건고추의 capsaicinoid 함량은 37.8~164.1mg·100g-1, 유리당 함량은 9.3~18.2mg·100g-1, 유기산 함량은 8.1~14.7%이었다. 고추 분말추출 현탁액의 신미 관능평가는 고추의 capsaicinoid 함량과 완전히 일치하였지만 고추 기호도에 대한 관능평가와는 유효하지 않았다. Capsaicinoid, 유리당, 유기산 함량간의 다중회귀 결과 상관계수 0.927과 회귀계수 0.906으로 높았다. 그렇지만 capsaicinoid와 유리당 2개의 변수를 이용한 관계식을 회귀분석한 결과 R2=0.884의 높은 선형성을 가지는 Y = 0.69X + 0.11를 얻어 고추맛의 관능평가를 위한 매운맛과 총 유리당을 통한 계량적 해석이 가능하였다.
The contents of capsaicinoid, free sugars and organic acids of six varieties of Korean hot pepper, Supermanita, Dokyacheongcheong, Shinseokyeoi, Wangdaebak, Hanbando, and Chungyang, were measured. The sensory evaluations of its extracts were compared in order to investigate the indirect effect or reaction of the composition of taste components on sensory acceptability of Korean hot pepper. The contents of capsaicinoid were considerably from 37.8mg·100g-1 to 164.1mg·100g-1, and the contents of free sugars were from 9.3% to 18.2%, and the contents of organic acids were from 8.1% to 14.7% in Korean hot peppers. Although the pungent sensory evaluation of water extract of pepper powder was completely accordant with instrumental analysis result of capsaicinoid contents, they did not show a significant relationship to the sensory of taste. Multiple regression with capsaicinoid (CAP), total sugars (TS) and total organic acid (TOA) contents increased the correlation coefficient for sensory of taste to r = 0.927 and the coefficient of determination for them to R2=0.906. However, we suggest the more efficient function for it which is composed of two independent variables only. As the result, a regression equation of Y = 0.69 X + 0.11 with R2=0.884 was obtained for quantitative analysis of sensory evaluation of pepper taste by two factors between capsaicinoid and total free sugar.
