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KMID : 1011620100260020180
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 2 p.180 ~ p.187
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Sensory Characteristics of Traditional Kochujang Containing Essential Oils
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서지은:Seo Ji-Eun
한혜경:Han Hye-Kyoung/정미숙:Chung Mi-Sook/김건희:Kim Gun-Hee
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Abstract
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The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang’s characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p＜0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang’s characteristic taste significantly decreased (p＜0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p＜0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.
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KEYWORD
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Kochujang, Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum, Zanthoxylum schnifolium
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