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
- 학술대회자료
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 203 - 208 (6page)
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초록· 키워드
오류제보하기
To study correlation of various taste evaluation methods on foods, the correlation between analytical values of physicochemical and sensory characteristics and Taste Sensing System on 41 commercial Makgeolli (unheated 21, heated 20) produced in different regions of South Korea were investigated. Physicochemical characteristics including pH, total titratable acidity, amino-type nitrogen, reducing sugar, color, and precipitate contents of Makgeolli samples were analyzed. Appearance (turbidity, color), flavor (aroma), taste (sweet, sour, bitter, thick, cool), and total acceptability were evaluated for sensory evaluation. Five tastes (umami, sour, salty, bitter, astringent) and three after tastes (umami, bitter, astringent) were evaluated by using Taste Sensing System (TS-5000Z). In correlation between analytical values of physicochemical and sensory characteristics, `pH, amino-type nitrogen ? sourness, refreshing, balances` was showed high correlation. In addition, analytical items between sensory characteristics and Taste Sensing System showed a strong correlation. Results indicate the analytical values of physicochemical and sensory characteristics and Taste Sensing System on Makgeolli were correlated.
목차
Abstract
1. Introduction
2 Materials and Methods
3 Results and Discussion
4 Acknowledgement
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UCI(KEPA) : I410-ECN-0101-2016-331-001832210