High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.

서 론
 재료 및 방법
  실험재료
  묘사분석 패널의 선발
  정량적 묘사분석(QDA, Quantitative Descriptive Analysis)
  향미 프로필(Flavor Profile)
  주성분분석(PCA, Principal Components Analysis)
  통계분석
 결과 및 고찰
  정량적 묘사분석을 통한 언어개발
  eHAP의 관능적 특성에 대한 향미 프로필
  eHAP의 관능적 특성에 대한 주성분분석 결과 및 상관관계
 요 약
 감사의 글
 참고문헌

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