Earticle

초록

영어

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samplesof dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onionand their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for thepreparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scoresof overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the ‘Ward' method, dongchimi samples wereclassified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and thesecond group included samples prepared with the sole ingredient, except for red pepper. The third group had features similarto those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensoryproperties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldyodor, and carbonated taste by their interaction.

목차

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 문 헌

키워드

저자

• 이수한 [ Su Han Lee | 을지대학교 식품과학부(School of Natural Food Sciences, Eulji University) ]
• 김정환 [ Jung Hoan Kim | 을지대학교 식품과학부(School of Natural Food Sciences, Eulji University) ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664