This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnamdo (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64oBrix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher “soy sauce aroma” and “saltiness” and a greater “broth turbidity” than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 김국의 제조
    3. pH, 염도 및 가용성 고형분
    4. 유리 아미노산 함량
    5. 색도, 탁도 및 외관
    6. 소비자 검사
    7. 통계분석
III. 결과 및 고찰
    1. pH, 염도 및 가용성 고형분
    2. 유리 아미노산
    3. 색도, 탁도 및 외관
    4. 소비자 검사
IV. 요약 및 결론
감사의 글
Conflict of Interest

• 전재은(군산대학교 식품영양학전공) | Jae-Eun Jeon (Major in Food and Nutrition, Kunsan National University)
• 이인선(군산대학교 식품영양학전공, 군산대학교 수산과학연구소) | In-Seon Lee (Major in Food and Nutrition, Kunsan National University, Fisheries Science Institute, Kunsan National University) Corresponding Author