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
- 2014.10
- 수록면
- 529 - 543 (15page)
- DOI
- 10.17495/easdl.2014.10.24.5.529
이용수
초록· 키워드
오류제보하기
The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (33)
참고문헌 신청
1. [학술지(정기간행물)] - 백창호 / 2013 / 발효조건을 달리하여 제조한 현미 막걸리의 품질특성 / 한국미생물·생명공학회지 41 (2) : 168 ~ 175
2. [학술지(정기간행물)] - Chung L / 2007 / Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels / J Food Sci 72 : S676 ~ S688
3. [학술지(정기간행물)] - Drake MA / 2005 / Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavor in Ireland, New Zealand, and the United States of America / Inter Dairy J 15 (5) : 473 ~ 483
4. [학술지(정기간행물)] - Han EH / 1997 / Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation / Korean J Food Sci Technol 29 : 555 ~ 562
5. [학술지(정기간행물)] - Han EH / 1997 / Volatile flavor components in mash of Takju prepared by using different Nuruks / Korean J Food Sci Technol 29 : 563 ~ 570
2. [학술지(정기간행물)] - Chung L / 2007 / Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels / J Food Sci 72 : S676 ~ S688
3. [학술지(정기간행물)] - Drake MA / 2005 / Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavor in Ireland, New Zealand, and the United States of America / Inter Dairy J 15 (5) : 473 ~ 483
4. [학술지(정기간행물)] - Han EH / 1997 / Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation / Korean J Food Sci Technol 29 : 555 ~ 562
5. [학술지(정기간행물)] - Han EH / 1997 / Volatile flavor components in mash of Takju prepared by using different Nuruks / Korean J Food Sci Technol 29 : 563 ~ 570
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UCI(KEPA) : I410-ECN-0101-2015-590-002668259