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Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce

Title
Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
Authors
Jeong S.-Y.Chung S.-J.Suh D.-S.Suh B.-C.Kim K.O.
Ewha Authors
김광옥정서진
SCOPUS Author ID
김광옥scopus; 정서진scopus
Issue Date
2004
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 69, no. 8, pp. S319 - S325
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The intense and complex flavor characteristics of soy sauce makes it very difficult to obtain a comprehensive sensory profiling, and an effective descriptive analysis protocol for soy sauce products has not yet been established. The aims of this study were (1) to establish an objective, effective, and powerful descriptive analysis procedure that can be used to understand the sensory characteristics of soy sauce products and (2) to evaluate the sensory characteristics of 6 fermented type soy sauces with high market share in Korea. The test procedures, reference standards, and definitions for the descriptive terms of soy sauces were developed by 8 trained panelists. Panelists developed 11 aroma attributes, 10 flavor attributes, and 1 mouth feel attribute for evaluating the sensory characteristics of soy sauces. The data set were statistically analyzed by analysis of variance and principal component analysis. There were significant differences among the soy sauce samples in the intensity of all the sensory attributes. The 1st and 2nd principal component (PC) explained 53.6% and 23.5% of the total variation, respectively. The basic taste attributes and fermented/chemical attributes were the dominant attributes defining PC1 and PC2 axes, respectively.
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엘텍공과대학 > 식품공학전공 > Journal papers
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