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KMID : 1011620130290050489
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 5 p.489 ~ p.499
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Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser
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이은혜:Lee Eun-Hye
정서진:Chung Seo-Jin/유선미:Yu Seon-Mi/한귀정:Han Kui-Jeong
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Abstract
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This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.
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KEYWORD
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Gochujang, Palate cleansers, Descriptive analysis
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