[논문]동물성과 식물성 시판 체다 치즈의 향미 특성 및 조직감 분석

권병수; 이재헌; 이광연; 김서진; 전남배; 유홍훈; 이현규

doi:10.9721/kjfst.2021.53.5.585

동물성과 식물성 시판 체다 치즈의 향미 특성 및 조직감 분석
Sensory evaluation and texture of commercial dairy and vegan types of Cheddar cheese 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.585 - 592

권병수 (한양대학교 식품영양학과) , 이재헌 (한양대학교 식품영양학과) , 이광연 (한양대학교 식품영양학과) , 김서진 (태경농산(주)) , 전남배 (태경농산(주)) , 유홍훈 (태경농산(주)) , 이현규 (한양대학교 식품영양학과)

초록
AI-Helper

본 연구는 동물성과 식물성 시판 체다 치즈의 향미 특성과 조직감을 분석하기 위해 전자코와 전자혀 및 TPA 분석을 이용하였다. Milky, dairy, buttery, creamy, nutty, fruity의 향미속성을 바탕으로 전자코 분석 결과 확인된 화합물 5종을 주요 향기성분으로 선정하였으며, 모든 시료에서 acetaldehyde, 2-methylbutanal 및 n-butanol이 검출되었으나, 2,3-pentanedione과 pentan-2-one은 DT1, VT1 및 VT3에서만 검출되었다. 주성분 분석 결과 VT간에 군집을 이루지 않고 분산되어 있어 동일한 타입 내 시료 간 향기의 유사도가 떨어지는 것으로 나타내었다. VT의 맛 패턴은 DT와 유사한 경향으로 나타나지 않았으며, DT와 VT 내 시료 간에도 맛 패턴이 원재료에 의해 구분되지 않았다. 시판 체다 치즈의 조직감 측정 결과는 경도, 부착성, 탄력성 및 응집성 항목에서 생산 원료의 타입에 따라 구분되지 않는 것으로 나타내었으나, 조직감에 영향을 미치는 DT와 VT의 단백질 함량은 각각 18.0-20.0%와 1.0% 미만이었다. 본 연구결과는 동물성 치즈와 유사한 향미 특성과 조직감을 갖는 식물성 치즈 제품 개발의 기초자료로서 품질 지표 설정에 활용될 수 있을 것으로 판단된다.

Abstract ▼ AI-Helper

This study compared the quality characteristics of commercial Cheddar cheese of dairy types (DT) and vegan types (VT) using electronic sensory evaluation (nose and tongue) and texture profile analysis (TPA). The electronic nose detected acetaldehyde, 2-methylbutanal, and n-butanol in all samples, whereas 2,3-pentanedione and pentan-2-one were detected in DT1, VT1, and VT3. The electronic tongue detected various intensities of six tastes in the two types, regardless of the raw material. Principal component analysis by electronic sensory evaluation revealed the differences between the pattern for VT. The TPA results showed that the textures of DT and VT were not classified according to the raw material. However, the protein content affecting texture was <0.6% for VT compared with that for DT. These results are expected to be useful for establishing quality indicators in developing vegan cheese products with characteristics similar to those of dairy cheese.

주제어

표/그림 (7)

표 Table 1. Information of commercial Cheddar cheese provided by the manufacturer
표 Table 2. Major aroma compounds of commercial Cheddar cheese detected by electronic nose
그림 Fig. 1. Principal components plots for flavor profile pattern of commercial dairy and vegan type Cheddar cheese products detected by electronic nose. DT, dairy types; VT, vegan types.
그림 Fig. 2. Principal components plots for flavor profile pattern of commercial dairy and vegan type Cheddar cheese products detected by electronic tongue. DT, dairy types; VT, vegan types.
그림 Fig. 3. Taste profile patterns of commercial dairy and vegan type Cheddar cheese products by electronic tongue. SRS: Sourness, STS: Saltiness, BRS: Bitterness, SWS: Sweetness, UMS: Umami, GPS, SPS: Sensor for standard.
표 Table 3. Sensor values of commercial Cheddar cheese by seven sensors on the electronic tongue and taste scores calculated based on sensor values
표 Table 4. Texture properties of commercial dairy and vegan type Cheddar cheese products

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