재래식 된장의 여러 성분 중 어떤 성분들이 된장의 풍미에 기여하며, 어떤 성분조성이 재래식 된장의 맛을 내는데 최적인지를 알기 위하여 본 연구를 수행하였다. 재래식 된장(40표본)의 맛 성분을 분석하고 그 분석 결과와 관능검사 성적으로 주성분 분석 과 아울러 중회귀분석을 실시하였다. 감미, 지미, 염미, 고미, 산미들이 재래식 된장의 독특한 맛을 내는 구성성분들이었으며 맛에 대한 기여율은 각각 25.97%, 17.84%, 8.58 %, 7.79및 3.12%이었다.
재래식 된장의 여러 성분 중 어떤 성분들이 된장의 풍미에 기여하며, 어떤 성분조성이 재래식 된장의 맛을 내는데 최적인지를 알기 위하여 본 연구를 수행하였다. 재래식 된장(40표본)의 맛 성분을 분석하고 그 분석 결과와 관능검사 성적으로 주성분 분석 과 아울러 중회귀분석을 실시하였다. 감미, 지미, 염미, 고미, 산미들이 재래식 된장의 독특한 맛을 내는 구성성분들이었으며 맛에 대한 기여율은 각각 25.97%, 17.84%, 8.58 %, 7.79및 3.12%이었다.
We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investi...
We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sen-sory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%, 17.84%, 8.58%, 7.79% and 3.12%, respectively.
We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sen-sory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%, 17.84%, 8.58%, 7.79% and 3.12%, respectively.
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