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KMID : 1011620170330050538
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 5 p.538 ~ p.550
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Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonings
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Jeon Seo-Young
Kim Jin-Sook
Kim Gi-Chang
Choi Song-Yi
Kim Sang-Bum
Kim Kyung-Mi
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Abstract
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Purpose: This study performed the descriptive analysis of commercial seasonings and the correlation between electronic nose analysis and electronic tongue analysis.
Methods: This study was performed to analyze descriptive analysis by principal component analysis (PCA). Further, the relationship between characteristics determined by electronic nose analysis and sensory characteristics, as well as the relationship between characteristics determined by electronic tongue analysis and sensory characteristics were by Pearson"s correlation analysis and partial least square regression (PLSR) analysis. The study was conducted with 10 trained panelists, and eight kinds of seasoning samples were used.
Results: During the descriptive analysis period, a total of 40 descriptive attributes were developed. Descriptive expressions of the commercial seasonings include six appearance characteristics, 12 odor / flavor characteristics, 13 taste characteristics, four after-taste characteristics, and five mouth feeling characteristics. Descriptive analysis characteristics of commercial seasonings were clearly distinguished based on the main characteristics, product type, and additives, and samples of meat, seafood, and fermented soybeans. The electronic nose scent pattern was largely divided into liquid product and powder product. Based on the descriptive analysis, electronic tongue analysis was distinguished from bitter taste and sour taste.
Conclusion: Some of the correlations between human senses, electronic nose and electronic tongue sensors were confirmed. In the correlation analysis between descriptive characteristics, electronic nose analysis, and electronic tongue analysis, the tendency between samples, sensory characteristics, and sensors was classified. This study can be used not only as useful data on sensory quality of domestic seasonings but also in future seasoning development.
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KEYWORD
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seasoning, sensory characteristics, descriptive analysis, electronic nose, electronic tongue
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