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Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG

Title
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
Authors
Jung D.W.Hong J.H.Kim K.O.
Ewha Authors
김광옥홍재희
SCOPUS Author ID
김광옥scopus
Issue Date
2010
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 75, no. 1, pp. S36 - S42
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The sensory characteristics and consumer acceptability of beef soup with added glutathione (GSH) and/or monosodium glutamate (MSG) were investigated to examine the feasibility of GSH as a flavor enhancer. The sensory characteristics of beef soup samples, containing only GSH or MSG at different levels or a mixture of these, were examined by descriptive analysis. Principle component analysis was conducted to summarize the relationships between the beef soup samples and the attributes. In consumer testing, separate groups of consumers evaluated overall liking as well as the flavor intensities of beef, seasoning, and MSG. Partial least square regression was conducted to observe the relationships between the descriptive data and consumer data. The samples containing GSH had stronger "beef flavor," "garlic flavor," and "green onion flavor" while the samples containing MSG had stronger "salty taste," "sweet taste," "MSG taste," and "potato flavor." The consumers preferred samples containing both GSH and MSG, which had higher perceived flavor intensities of beef, seasonings, MSG. This study indicates that GSH has potential as a flavor enhancer, but more tests in different food systems with additions of GSH at varying levels are required to elucidate its effectiveness as a flavor enhancer more clearly. © 2009 Institute of Food Technologists®.
DOI
10.1111/j.1750-3841.2009.01411.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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