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KMID : 0665420200350020193
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Korean Journal of Food Culture
2020 Volume.35 No. 2 p.193 ~ p.200
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Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market
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Cho Dong-Yi
Yang Jeong-Eun
Chung La-Na
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Abstract
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This study was conducted to understand the sensory characteristics and consumer acceptance for the commerciallyavailable clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trainedpanelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) wereobtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance toidentify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptiveattributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCAof the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing,160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained byapplying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumeracceptance data.
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KEYWORD
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Clear broth for noodle, sensory characteristic, consumer acceptance
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