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KMID : 0665420160310010105
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Korean Journal of Food Culture
2016 Volume.31 No. 1 p.105 ~ p.110
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Sensory Characteristics of Rice Confections by Descriptive Analysis
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Jung Da-Eun
Yang Jeong-Eun
Chung La-Na
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Abstract
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The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained
from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were
evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test
and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.
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KEYWORD
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Rice confections, sensory characteristics, quantitative descriptive analysis (QDA), principal component analysis (PCA), hierarchical cluster analysis (HCA)
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