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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 264 - 271 (8page)
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초록· 키워드
오류제보하기
The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.
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등록된 정보가 없습니다.
참고문헌 (26)
참고문헌 신청
Apetrei C / 2010 / Combination of an e-nose, an e-tongue and an e-eye for the characterization of olive oils with different degree of bitterness / Anal Chem Acta 663:91~97
Baldwin EA. / 2011 / Electronic noses and tongues: Applications for the food and pharmaceutical industries / Sensors 11:4744~4766
정서진 / 2015 / Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers / 한국식품과학회지 47(5):615~622
Delwiche J / 2004 / The impact of perceptual interactions on perceived flavor / Food Qual Prefer 15:137~146
Drake MA / 2005 / Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes / J Sens Stud 20:147~155
Baldwin EA. / 2011 / Electronic noses and tongues: Applications for the food and pharmaceutical industries / Sensors 11:4744~4766
정서진 / 2015 / Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers / 한국식품과학회지 47(5):615~622
Delwiche J / 2004 / The impact of perceptual interactions on perceived flavor / Food Qual Prefer 15:137~146
Drake MA / 2005 / Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes / J Sens Stud 20:147~155
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