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.

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.

본 연구는 온주 감귤의 품질 등급 설정을 위한 기초 자료제공을 위하여 제주 감귤의 묘사적 관능 특성 개발과 재배방법별 품질 지표간의 상관성을 조사하였다. 제주산 온주 감귤의 훈련된 패널요원에 의해 묘사분석을 한 결과 5개의 외관 특성(광택 강도, 색 강도, 껍질 두께, 손상 정도, 껍질의 조직감), 3종의 냄새(신내, 단내, 신선한 냄새), 6종의 맛(신맛, 단맛, 쓴맛, 신선한 맛, 싱거운 맛, 이미), 4종의 텍스쳐(경도, 알갱이의 경도, 다즙성, 펄프감) 및 3종의 후미(신맛, 단맛, 쓴맛)가 선발되었다. 유기농 하우스재배 및 무농약 노지 재배 감귤과 관행재배 감귤의 품질 특성 중 고형분 함량의 경우 유기농 하우스 감귤의 고형분 함량이 가장 낮았고, 큰 감귤이 작은 감귤보다 고형분 함량이 적었다. 유기농 하우스 재배 귤이 다른 시료에 비해 낮은 pH와 약간 높은 산 함량을 가지고 있었다. 감귤의 품질 특성간의 상관분석결과 감귤 껍질와 과육을 씹은 후 남는 펄프 함량과음의 상관관계를 보였다. 고형분 함량은 당산비, 감귤 과피의 색 강도, 단맛, 신선한 감귤맛, 과육 알갱이의 강도, 단후미와 1% 유의 수준에서 양의 상관관계가 있는 반면 쓴맛, 싱거운 맛, 이미와는 음의 상관관계를 나타냈다. 감귤의 이화학적 및 관능적 품질 특성의 주성분 분석 결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)는 전체 데이터의 48.39%와 26.77%의 설명력을 보여 주었고, 총설명력은 75.16%였다. 주성분 F1은 가용성 고형분함량, 당산비, 과피의 광택강도, 색 강도, 신향, 단향, 단맛, 쓴맛, 신선한 감귤맛, 싱거운 맛, 이미, 과육 알갱이의 강도, 후미의 단맛과 쓴맛이었고, F2는 감귤의 크기, pH, 산도, 과피의 손상도, 과피의 조직감, 신맛, 과육의 강도, 과육을 씹었을 때 남는 펄프함량, 후미의 신맛이었다. 또 주성분 F3는 과피의 두께와 다즙성이었다. 즉 동일 지역의 동일 품종으로 재배된 유기농 하우스 재배 감귤과 관행 재배 시료와 전반적으로 이화학적 품질 특성과 관능적 특성에 차이가 있었다