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KMID : 0380620090410020162
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.162 ~ p.166
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Effect of Ingredients on the Sensory Characteristics of Dongchimi
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Lee Su-Han
Kim Jung-Hoan
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Abstract
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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.
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KEYWORD
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dongchimi, sensory characteristics, cluster analysis, ingredient
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