논문 상세보기
pp.239-247
This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.
I. 서 론
II. 연구 내용 및 방법
1. Sauerkraut 제조
2. 정량적 묘사분석(quantitative descriptive analysis; QDA)
3. 기호도 검사(acceptance test)
4. 통계 분석
III. 결과 및 고찰
1. 정량적 묘사분석(quantitative descriptive analysis; QDA)
2. 주성분 분석(principle component analysis; PCA)
3. 위계적 군집분석(hierarchical cluster analysis; HCA)
4. 기호도 검사(acceptance test)
5. 부분최소평방 회귀분석(partial least square regression;PLSR)
IV. 요약 및 결론
Conflict of Interest
References
