[논문]NaCl 첨가 및 평가 온도에 따른 천연조미소재의 감각적 특성

정서진; 정진아; 김부원; 강대익

doi:10.9721/kjfst.2015.47.5.615

[국내논문] NaCl 첨가 및 평가 온도에 따른 천연조미소재의 감각적 특성
Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.47 no.5, 2015년, pp.615 - 622

정서진 (이화여대 식품영양학과) , 정진아 (샘표식품) , 김부원 (씨제이제일제당) , 강대익 (씨제이제일제당)

Abstract ▼ AI-Helper

The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ($20^{\circ}C$ vs. $55^{\circ}C$) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.

주제어

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문제 정의

However, care must be taken since the flavor-enhancing functionality of NFEs may vary depending on the physico-chemical conditions of the food system. The objectives of this study were to evaluate the sensory properties of various types of NFEs using a generic descriptive analysis method and to understand the effects of NaCl addition and temperature on the sensory characteristics of NFEs in an aqueous system.

가설 설정

1)Mean values within the same column sharing the same letter superscripts are not significantly different (p>0.05).

제안 방법

The descriptive analysis experiment took approximately 6 weeks in total. In the training sessions, panellists generated and defined the sensory attributes for characterizing the NFE samples. Corresponding reference standards were established and the intensity of each reference standard was assigned when possible.
PCA was conducted to visually summarize the sensory characteristics of the 24 samples (six types of NFE×two levels of NaCl×two levels of temperature) (Fig. 3A and 3B).
3%), beef umami taste (reference standard=beef broth), and seafood umami taste (reference standard=clam broth). Panellists were trained to evaluate the intensity of each attribute on a 15-point category scale. The anchor words at the left and right ends were “not detectable” and “very strong”, respectively.
The descriptive analysis consisted of training sessions and main experiment sessions. The descriptive analysis experiment took approximately 6 weeks in total.

대상 데이터

The samples were diluted to 1% (w/w) aqueous solution for evaluation. All the samples were provided by CJ Cheiljedang (Seoul, Korea). The samples were diluted as the manufacturer suggested.
Ten female panellists, who were selected based on their sensitivities to five basic tastants (sweet, salty, sour, umami, and bitter), participated in the descriptive analysis.

데이터처리

In order to analyze the effects of NFE type, NaCl addition, and temperature on the sensory characteristics of the samples, Analysis of Variance (ANOVA) using General Linear Model (GLM) was conducted. The GLM model was as follows: [NFE type+NaCl addition+temperature+panellist+NFE type×NaCl addition +NFE type×temperature+NFE type×panellist+NaCl addition ×temperature].

이론/모형

In the main experiment session, the intensities of the attributes developed in the training session were evaluated for each sample using the 15-point intensity scale. The samples were evaluated under red light to remove the possible bias that may exist due to the color intensity of the samples.

성능/효과

When ANOVA was conducted to analyze the effect of NFE type on the sensory characteristics of the samples, all of the attribute intensities except for smoothness (p=0.504), slippery (p=0.216), and viscosity (p=0.592) showed significant differences among the NFE samples.

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