In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/ taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

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.

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at 10℃. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

본 연구는 파인애플로 제조한 와인의 과실주의 제조 가능성을 조사하고, 첨가당의 종류가 발효과정에 어떠한 영향을 주는지를 알아보고자 실시하였다. 발효과정이 진행되는 동안 당도와 알코올 농도의 변화는 첨가한 당의 종류에 따라 다르게 변화 하였다. 당을 첨가하지 않은 과즙의 경우 가장 먼저 알코올의 증가가 종료되었으며, 특히, 포도당을 첨가한 와인에서 가장 많은 알코올(12.8%)이 생성되어 효모의 당 이용성이 높은 것으로 나타났다. 유기산은 모든 와인에서 citric acid와, malic acid, acetic acid, succinic acid 및 lactic acid가 검출되었으며, 그 밖에 oxalic acid도 소량 존재하였다. 그 중에서 설탕을 첨가한 와인에서 citric acid (0.335 mg/mL)와 malic acid (0.127 mg/mL) 함량이 높게 나타났으며, 또한, 가장 많은 유기산이 측정되었다. 총 페놀 함량 및 항산화 활성도(DPPH 라디칼 제거능)는 파인애플 제조 와인에서 약 950 mg/L 및 약 4,900 mg/L으로 나타났다. 관능검사 결과는 비전문가 집단과 비교하여 전문가 집단에서 기호도는 당을 첨가하지 않는 와인에서 가장 높게 나타났다. 특히, 와인전문가들은 알코올 함량이 적은 당을 첨가하지 않은 와인을 더 선호하는 것으로 확인되었다. 본 연구 결과와 같이 파인애플로 제조한 와인이 가당을 하지 않고서도 과실주로서의 가능성에 대해 긍정적인 평가를 내릴 수 있었다. 이처럼, 건강에도 도움을 주고, 풍미도 좋으며, 알코올 농도가 높지 않은 와인을 제조할 수 있으며, 다양한 소비층의 소비를 유도할 수 있을 것으로 판단된다.

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

본 연구는 고부가 청국장을 개발하기 위해 원료 콩을 훈연처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 관능특성에 어떠한 영향을 미치는지 알아보고자 하였다. 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 후 유기산, 유리당, 유리아미노산, 지방산 함량 측정 및 관능검사를 실시하였다. 훈연 청국장의 총 유기산 함량은 326.5±8.7 ㎎%로 미훈연 청국장의 171.5±3.4 ㎎%에 비해 두 배 가량 증가하는 것으로 확인되었으며, 분석된 유기산 중 훈연 청국장과 미훈연 청국장 모두 succinic acid의 함량이 가장 많았다. 훈연 청국장의 총 유리당함량은 미훈연 청국장에 비해 유의적으로 감소하는 것으로 확인되었으며, 미훈연 청국장과 훈연 청국장의 총 유리아미노산 함량은 훈연 공정에 따라 유의적으로 증가하는 것으로 확인되었다. 또한, Sweet taste, savory taste, bitter taste를 나타내는 아미노산 함량 역시 훈연 청국장에서 유의적으로 증가하는 것으로 확인되었다. 아미노산 18종 중 tryptophan과 cysteine를 제외한 16종이 훈연 청국장에서 유의적으로 증가하는 것을 확인할 수 있었다. 청국장 감칠맛의 주요 물질인 glutamic acid의 총 아미노산에 대한 비율은 미훈연 청국장에서 19.5%를 나타내었으며, 훈연 청국장에서 19.0%를 나타내었다. 미훈연 청국장과 훈연 청국장의 포화지방산, 단일불포화지방산, 다가불포화지방산 함량에서는 훈연에 따른 유의적인 차이는 없는 것으로 나타났다. 관능검사에서는 외관을 제외한 시험된 모든 항목(냄새, 맛 및 종합적 기호도)에서 원료 콩의 훈연에 따른 유의적인 차이를 확인할 수 있었다.

본 연구에 의하면 보리와 모싯잎을 첨가하여 찐빵을 제조하여 관능검사와 기계적 측정을 확인하여 기능성 식품개발과 보리 이용의 효율성 증대를 모색하였다. 기능성 식품인 찰보리와 모싯잎 가루의 항산화성을 알아보기 위하여 모싯잎 가루를 첨가한 보리찐빵의 DPPH 라디컬 소거능, 총 폴리페놀 함량을 측정하여 항산화 활성을 알아보았다. 찐빵의 총 폴리페놀 함량의 결과는 모시 찰보리 찐빵은 찰보리 찐빵보다 높은 수치를 나타내었다. 이는 보리와 찰보리의 시너지 효과로 보인다. 색도 측정을 한 결과, L값은 밀찐빵이 가장 높았고, 찰보리 찐빵이 가장 낮았다. a값은 모시 찰보리 찐빵이 유의적으로 그룹간에서 가장 낮았고(p<0.05), 찰보리 찐빵이 가장 높았다. b값은 모시 찰보리 찐빵이 16.18로 가장 높았고, 찰보리 찐빵이 가장 낮았다. 물리적 특성을 측정한 결과, 밀찐빵에 비해 찰보리 찐빵과 모시 찰보리 찐빵 간에는 경도가 높고, 찰보리 찐빵과 모시 찰보리 찐빵 간에는 경도 차이는 유의적으로 나타나지 않았으며, 탄성력이 모시 찰보리 진빵이 높았고, 부착성이 월등이 낮음을 관찰할 수 있었다. 모싯잎을 첨가한 찰보리 찐빵의 관능검사 결과, 색, 향미, 맛, 촉촉함, 씹힘성, 전반적인 기호도를 알아보았다. 전반적인 기호도는 모시 찰보리 찐빵이 유의적으로 가장 높았으며, 찰보리 찐빵과 대조군(밀찐빵) 간에는 유의성이 없었다. 이상의 관능검사 결과를 보면 모싯잎을 첨가한 밀가루와 보리가루의 비율이 7:3인 찰보리 찐빵이 가장 높은 관능평가를 받은 것으로 나타났다. 결과적으로 모싯잎을 첨가한 찰보리 찐빵은 높은 항산화 활성뿐만 아니라, 품질 특성을 향상시켰고, 기호도를 증가시켰다. 본 연구는 이러한 기초자료를 바탕으로 찰보리와 모싯잎을 함께 첨가하여 사용하는 것이 식품의 품질 특성 및 기능성을 높이는데 공헌을 할 것으로 생각된다.

본 연구에서는 서양요리의 가장 기본이 되는 소스 중에 하 나인 베샤멜 소스에 우리나라 봄철에 손쉽게 얻을 수 있고, 다양한 기능성과 향리활성 물질을 가지고 있는 쑥을 동결건 조하여 소스에 첨가하여 최적의 첨가비율과 레시피를 알아 보고자 본 연구를 실시하였다. 시료로서 쑥을 밀가루 대비로 5, 10, 15, 20%를 첨가한 후 베샤멜 소스를 제조한 뒤, 기계적 검사(수분 함량, pH, 색도, 점도, 환원당, 항산화성)와 미생물 검사 및 관능검사를 실시하였고, 결과는 다음과 같이 요약되 었다. 동결건조한 쑥의 첨가량을 달리하여 제조한 베샤멜 소 스의 수분, pH, 색도를 측정한 결과는 수분은 대조군이 83.56% 로 가장 높게 나타났고, pH측정 결과는 쑥을 20% 첨가한 것 이 6.51로 가장 낮았다. 색도 중 명도와 적색도 모두 시료의 첨가량이 증가할수록 유의적(p>0.001)으로 낮아졌다. 황색도 b값은 쑥 20%를 첨가한 것이 35.82로 가장 높게 나타났다. 점 도는 대조군이 64.45 cp로 가장 낮았으며, 환원당은 대조군이 416.66 ㎎/㎖로 가장 낮았다. 총 균수의 변화를 측정한 결과는 저장 3일이 될 때까지 미생물이 검출되지 않았다. 저장 5일에 0%를 첨가한 대조군이 2.5×103 CFU/㎖이었고, 10% 첨가군까 지 1.6×102 CFU/㎖ 미생물이 검출되었으며, 15%, 20% 첨가군 에서는 검출이 되지 않았다. 저장 7일에는 모든 첨가군에서 미생물이 검출이 되었으며, 20% 첨가군은 1.1×103 CFU/㎖로 미생물이 가장 적게 검출되었다. 10, 15일에서도 쑥 첨가량이 증가할수록 미생물 총 균수의 검출이 적게 나타났다. 쑥을 첨 가한 베샤멜 소스의 DPPH 유리기 소거능 결과는 쑥의 첨가 량이 많아질수록 DPPH 유리기 소거능이 증가하였다. 관능검 사 부분은 색, 향, 맛 등과 전반적인 기호도 면에서 10% 쑥을 첨가한 베샤멜 소스가 가장 우수한 것으로 나타났다. 이에 따 라 베샤멜 소스 제조 시에 동결건조한 쑥을 첨가함에 따라 저 장성 및 항산화성 향상에 도움이 되었으며 관능적으로 10% 첨가군에서 대조군보다 높은 점수를 받은 점으로 보아, 앞으 로 소스에 부재료의 첨가제로서의 이용 가능성을 엿볼 수 있 었다. 또한 서양의 향신료의 대체제로서의 활용과 쑥의 소비 촉진의 가능성이 높다고 사료된다.

본 연구에서는 다양한 생리활성 물질과 기능성을 가지고 있는 들깻잎을 건강식품으로 널리 알려져 있는 토마토 소스 에 첨가를 하여 기능성이 향상이 된 토마토 소스를 제조하여 식품으로서의 이용가치와 일상생활에서 쉽게 구할 수 있는 들깻잎을 서양 향신료의 대체제로 사용 가능성을 살펴보고자 하였다. 들깻잎의 첨가량을 달리하여 토마토 소스를 제조하 여 수분, pH, 색도를 측정한 결과, 수분은 대조군이 87.34%로 가장 낮게 나타났고, pH는 들깻잎을 2% 첨가한 것이 4.71로 가장 높았다. 색도 중 명도 L값은 들깻잎의 첨가량이 증가할 수록 L값은 유의적(p>0.001)으로 낮아졌다. 적색도 a값과 황 색도 b값도 대조군이 각각 15.77, 17.70으로 가장 높았다. 염 도는 대조군이 0.88로 가장 낮게 나타났고, 당도 측정 결과는 들깻잎을 2% 첨가한 것이 9.57로 가장 낮았다. 환원당은 대조군이 63.08로 가장 높게 나타났다. 4℃에서 60일간 저장하 면서 총균수의 변화를 측정한 결과는 저장 5일까지는 미생물 이 검출되지 않았다. 저장 10일에 0.5% 첨가군까지 미생물이 검출되었으나 큰 차이를 보이지 않았으며, 저장 15일은 2%를 첨가한 토마토 소스 외에 모든 첨가군에서 미생물이 검출이 되었으며, 0%를 첨가한 대조군이 1.8×105 CFU/㎖로 가장 높 게 나타냈으며, 2% 첨가군은 미생물이 검출되지 않았다. 최 종적으로 60일 저장시에 들깻잎을 첨가하지 않은 대조군이 3.2×107 CFU/㎖로 가장 많이 나타냈다. 관능검사 결과, 색 (color)은 1.5% 첨가군이 6.9로 가장 높게 평가되었으며, 향 (flavor)은 들깻잎 2% 첨가군이 6.1로 가장 높게 평가되었다. 맛(taste)은 색과 마찬가지로 들깻잎 1.5% 첨가군이 6.6으로 가 장 높게 평가되었다. 뒷맛(after taste)은 들깻잎 1% 첨가군까 지는 좋은 평가를 받았으나, 2%의 들깻잎을 토마토 소스에 첨 가하였을 때는 오히려 대조군보다 낮게 평가되었고, 들깻잎 의 과도한 첨가는 오히려 토마토 소스의 맛의 기호도를 떨어 뜨리는 것으로 사료된다. 점도(viscosity)는 대조군이 2.6으로 가장 낮게 평가되었다. 전반적인 기호도(overall acceptability) 는 1.5% 첨가군이 6.4로 가장 높게 평가되었으며, 들깻잎 2% 를 첨가한 대조군이 가장 낮게 평가되었다. 이와 같이 들깻잎 을 토마토 소스에 첨가 시에 저장성 향상과 기호도에서 좋은 평가를 받아, 앞으로 서양 허브의 대체제로서의 이용가치와 우리나라 식재료를 서양의 소스에 이용할 수 있는 가능성을 옅 볼 수 있었다.

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.