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KMID : 0665420120270060702
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.702 ~ p.709
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Study on the Correlation between Sensory Attributes and Physicochemical Characteristics of Seollengtang
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Hong Sang-Pil
Lee Nam-Hyouck
Kim Young-Ho
Chung Bo-Yeon
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Abstract
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Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness.
In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular
seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein,
viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.
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KEYWORD
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Seollengtang, stock, sensory, correlation, attribute
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