[논문]저염 Sauerkraut (fermented cabbage)의 정량적 묘사분석 및 기호도 연구

지혜인; 김다미

doi:10.7318/kjfc/2022.37.3.239

저염 Sauerkraut (fermented cabbage)의 정량적 묘사분석 및 기호도 연구
Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage) 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.3, 2022년, pp.239 - 247

지혜인 (덕성여자대학교 식품영양학전공) , 김다미 (덕성여자대학교 식품영양학전공)

Abstract ▼ AI-Helper

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

주제어

표/그림 (8)

표 The concentration of samples used in the paired comparison test for panel selection
표 Definitions of quantitative descriptive analysis (QDA) of Sauerkraut by salt concentration
그림 Principle component analysis (PCA) map of sensory characteristics (A) and product (B) of Sauerkraut by salt concentration on the 4^th day of fermentation
표 Quantitative descriptive analysis (QDA) of Sauerkraut by salt concentration on the 4^th day of fermentation
그림 Dendrogram of hierarchical cluster analysis (HCA) of Sauerkraut by salt concentration on the 4^th day of fermentation
그림 Partial least square regression (PLSR) result indicating the relationship between sensory charateristics and acceptance of Sauerkraut by salt concentration on the 4^th day of fermentation
표 Acceptance test of Sauerkraut by salt concentration on the 4^th day of fermentation
표 Variable importance in the projection (VIP) values of Sauerkraut by salt concentration on the 4^th day of fermentation

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