개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.6
- 수록면
- 745 - 748 (4page)
이용수
초록· 키워드
오류제보하기
Sensory quality variations of jajang sauce were monitored by the X-chart and capability analysis based on specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the X-chart of each sensory attributes.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (10)
참고문헌 신청
1. [단행본] - Keane P / 1992 / The flavor profile / American Society for Testing and Materials, Philadelphia, PA, USA : 5 ~ 14
2. [단행본] - Lawless HT / 1998 / Descriptive analysis / Chapman & Hall, New York, NY, USA : 341 ~ 378
3. [학술지(정기간행물)] - Bonnans S / 1993 / Effect of sweetener and acid levels on temporal perception of sweetness, sourness, and fruitiness / Chem. Senses 18 : 273 ~ 283
4. [학술지(정기간행물)] - Martin N / 2002 / Sweet/sour balance in champagne wine and dependence on taste/odour interactions / Food Qual. Prefer. 13 : 295 ~ 305
5. [학술지(정기간행물)] - McBride RL / 1987 / Perception of sugar-acid mixtures in lemon juice drink / Int. J. Food Sci. Tech. 22 : 399 ~ 408
2. [단행본] - Lawless HT / 1998 / Descriptive analysis / Chapman & Hall, New York, NY, USA : 341 ~ 378
3. [학술지(정기간행물)] - Bonnans S / 1993 / Effect of sweetener and acid levels on temporal perception of sweetness, sourness, and fruitiness / Chem. Senses 18 : 273 ~ 283
4. [학술지(정기간행물)] - Martin N / 2002 / Sweet/sour balance in champagne wine and dependence on taste/odour interactions / Food Qual. Prefer. 13 : 295 ~ 305
5. [학술지(정기간행물)] - McBride RL / 1987 / Perception of sugar-acid mixtures in lemon juice drink / Int. J. Food Sci. Tech. 22 : 399 ~ 408
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UCI(KEPA) : I410-ECN-0101-2013-573-000855477