KR20120042489A - Reference scales for evaluating sensory characteristics of foods and the methods for evaluating sensory characteristics thereby - Google Patents

Abstract

PURPOSE: A method for evaluating functional characteristic of foods using regression equation is provided to be used for new product development, processing, product quality management, and marketing. CONSTITUTION: A method for evaluating functional characteristic of food comprises: a step of setting reference scale with intensity of functional characteristic of foods; a step of preparing standard material corresponding to anchor point of intensity of each functional characteristic on the reference scale to evaluate functional characteristic thereof; and a step of comparing with the intensity of functional characteristic of the standard material to numerically evaluating functional characteristic of a food sample.

Description

Reference Scales for Evaluating Sensory Characteristics of Foods and the Methods for Evaluating Sensory Characteristics Thereby}

The present invention relates to a method for evaluating the sensory properties of food using a standard scale.

Sensory evaluation of food is the appearance of food using sensory functions (visual, olfactory, taste, auditory, tactile, etc.) of inspectors trained under pre-planned conditions based on theories of statistics, psychophysics, and food science. The evaluation of sensory factors such as taste, flavor, texture, and defects, and the statistical analysis and interpretation of the results. Sensory test results are used to identify the characteristics of products (samples) and to evaluate their impact on consumer preferences.In various fields such as new product development, product safety (storability), processing processes, quality control, sales, marketing, packaging and design It is widely used.

The sensory test is a 'discriminative test' that measures the difference and the degree of taste that a subject feels between samples or foods, a 'descriptive analysis' that specifically describes the differences between samples, Or 'affective test' on how much you like food and which you like more. Descriptive analysis, the most sophisticated method of the sensory test method, is a method of describing the sensory characteristics of a product sensed by a few highly trained inspectors qualitatively and quantitatively. It also features concepts such as the concept of time (the order of appearance of characteristics) and the integration aspect (overall impressions). However, the current level of utilization of sensory test results is to identify whether changes in raw materials, processing processes, packaging, and storage methods cause changes in product quality through the difference identification test, or to determine the release of new products by measuring the preference or preference of consumer groups. It is used as a basis for the data, and it is not possible to establish a reliable standard so that the same results are obtained when the sensory characteristics are classified in detail and the evaluation of each characteristic is repeatedly reproduced.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

The present inventors made diligent research efforts to develop an efficient and reproducible evaluation method for evaluating sensory characteristics of foods which are difficult to objectively evaluate, depending on the subjective criteria of the inspectors. As a result, a standard material having various organoleptic properties is prepared at various concentrations to quantify its intensity, and when the standard material for each strength is presented before presenting a food containing various compositions, the same or repeated The present invention has been completed by finding that very similar numerical and objective evaluations of the sensory properties of the subject food are derived.

It is therefore an object of the present invention to provide a method for evaluating the sensory properties of food.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for evaluating the organoleptic properties of a food comprising the following steps:

(a) establishing a reference scale indicative of the intensity of the sensory properties of the food;

(b) preparing a standard material corresponding to an intensity anchor point of each sensory property on the standard scale and evaluating the sensory property thereof; And

(c) numerically quantifying the sensory properties of the food sample compared to the intensity of the sensory properties of the standard.

The present inventors made diligent research efforts to develop an efficient and reproducible evaluation method for evaluating sensory characteristics of foods which are difficult to objectively evaluate, depending on the subjective criteria of the inspectors. As a result, a standard material having various organoleptic properties is prepared at various concentrations to quantify its intensity, and when the standard material for each strength is presented before presenting a food containing various compositions, the same or repeated We found that results of evaluation of sensory characteristics of very similar numerical and objective foods were derived.

The method of the present invention will be described in detail in accordance with the respective steps.

Step (a): intensity of sensory properties of food ( intensity Standard scale () reference scale Steps to set up)

In the present invention, the term "sensory attribute" refers to a characteristic of the target substance obtained by examining and evaluating the feeling that the target substance directly gives to the sense organs. More specifically, the sensory properties include, but are not limited to, the tastes, odors, or textures and mouth feels of the subject material that are accepted through the sensory organs. Contains all the stimuli of the substance.

In the present invention, the term "intensity of sensory attribute" refers to a value indicating relative strength of each sensory characteristic. The present inventors have sought to establish objective relative values that do not depend on the subjective criteria of the inspectors in order to obtain reproducible data on organoleptic properties of food. To this end, the present inventors set a standard scale expressing the intensity of each sensory characteristic, and the intensity of each sensory characteristic compared to the reference sample was numerically evaluated by a point on the standard scale.

According to a preferred embodiment of the present invention, step (a) of the present invention comprises the steps of (i) preparing each standard at different concentrations to exhibit specific organoleptic properties; (Ii) numerically evaluating sensory properties of each standard at different concentrations; (Iii) deriving a relationship between the concentration of each standard and the evaluation result as a regression equation; And (iii) setting the intensity anchor point of the sensory properties from the derived regression equation.

In the present invention, the term "standard substance" refers to a representative substance to exhibit each sensory characteristic. For example, a sucrose solution representing a sweet taste, a sodium chloride (NaCl) solution representing a salty taste, a crushed garlic representing a garlic flavor, and a mixture of soy sauce become standard materials for each sensory characteristic.

According to the present invention, the present inventors prepared a standard material for each concentration of 0-10% and present it to the inspectors to numerically evaluate the strength. For example, prepare a sucrose solution with varying concentration gradients from 0.50% to 4.00% for sweet taste and present it to the inspector and evaluate the intensity of the sweet taste represented by the sample of the standard as 1-9 points. Since several testers averaged the values evaluated for the same sample, a regression equation was derived between the mean value and the concentration of the standard in the sample.

As used herein, the term “regression equation” refers to an equation that expresses a relationship between two or more variables. The regression equation of the present invention is a functional equation showing the correlation between the concentration of the reference material and the intensity of cognition.

The derived regression equation is used to derive a standard measure of how much of a certain concentration of standard substance has intensity corresponding to the sensory characteristic. This standard scale is then used as a standard for evaluating the degree of sensory strength of each standard in cooked foods in which a plurality of standards are added as a flavor and affect each other's sensory properties.

Throughout this specification, unless otherwise indicated, “%” used to indicate the concentration of a particular substance is solid / solid (weight / weight)%, solid / liquid (weight / volume)%, and Liquid / liquid is (volume / volume)%.

More preferably, in the method of the present invention, the single numerical evaluation result between step (ii) and step (iii) of step (a) is equal to the overall average score and the reference point for the standard concentration of the same concentration. If the difference is more than the above step further comprises the step of repeating the evaluation of the standard until the difference between the average score and the reference point. This process minimizes the subjective standard differences among the inspectors, enabling the derivation of objective and reliable standard measures.

As used herein, the term “reference point” generally refers to a standard score (eg, an already established reference score or an average evaluation score by all the inspectors) and a maximum difference value of the evaluation score in which the reliability of the test result can be recognized. . Preferably, the reference point of the present invention is 5-40% of perfect score, more preferably 10-30%, and most preferably 20-25%. The present inventors repeated evaluation of the standard material until the difference between the average score and the score of two or more points differs from the overall average score for a standard material having the same concentration. The reliability of the test was improved.

Step (b): intensity of each organoleptic property on the standard scale At the berth  Preparing corresponding standards to assess their sensory properties

As used herein, the term "anchor point" means a numerical value corresponding to the intensity of each organoleptic characteristic on a standard scale. According to the present invention, a standard material corresponding to the strength anchorage point of each sensory characteristic is presented to the inspector by using the standard scale derived by the above-described process, and the inspector is recognized by the inspector. Preferably, the inspection point is recognized by the inspector, and then the standard material corresponding to the intensity anchorage point of each sensory characteristic is presented again to confirm whether the evaluation is the same as or similar to the actual anchorage point. As used herein, the term “same evaluation” refers to an evaluation that gives the same score as the anchor point on the constructed standard scale, and “similar evaluation” is a difference of ± 10% from the anchor point on the built standard scale. Refers to an assessment that gives a score.

According to a preferred embodiment of the present invention, if the evaluation result for the sample corresponding to the intensity anchorage point of each sensory property between step (b) and (C) of the present invention differs by more than the standard scale and the standard point And repeating the evaluation of the sample until the difference is less than the reference point. This process minimizes the subjective standard differences among the inspectors, which allows for objective and reliable results.

The inspector adapted to the intensity anchor point will numerically quantify the sensory properties of the food sample to be evaluated based on the standard scale of each sensory property in step (c) described below.

(C) intensity of sensory properties of the standard ( intensity Numerically quantifying the organoleptic properties of the food sample

The inspector, adapted to the strength anchorage point for each standard, expresses the intensity of the sensory properties of the food sample to be evaluated as the anchorage point on the established standard scale. Through this process, it is possible to derive as a relative value what organoleptic properties of a particular standard have a certain concentration in the target food sample to which various standard substances are added, and the intensity of the organoleptic properties. This allows for an objective and relative numerical measurement, rather than a subjective description of sensory characteristics (eg sweet, very sweet, little sweet), allowing for reliable evaluation of each standard in the same food sample. Sensory effects on each other can be evaluated reproducibly.

According to a preferred embodiment of the present invention, the method further comprises the step of setting a descriptive term to express the sensory properties of the food and a standard material to exhibit the sensory properties before step (a).

In the present invention, the term “descriptive term” refers to a reference term defined as a term commonly used by each inspector to describe the sensory characteristics of a food sample to be analyzed. For example, sweet taste, salty taste, green onion flavor. When important sensory characteristics of the food sample to be analyzed are set, a standard substance representing the sensory characteristics is set. The establishment of a uniform descriptive terminology is not only a means to exclude subjective assessments from the inspectors, but it also simplifies the list of assessments so that the same results can be obtained in repeated reproduction.

According to a preferred embodiment of the invention, the food of the invention is a seasoned meat food, a beverage food or a dressing.

According to a more preferred embodiment of the present invention, the meat food of the present invention is bulgogi.

According to a more preferred embodiment of the present invention, the beverage food of the present invention is a schizandra beverage.

According to a more preferred embodiment of the invention, the dressing of the invention is a red pepper paste dressing.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for evaluating the sensory properties of food.

(b) The present invention derives a correlation between the concentration of the reference material representing the sensory characteristics of the food and the intensity of the perceived sensory characteristics and applies it to the numerical evaluation of the intensity of the sensory characteristics, thereby affecting the preference of the target food. It can be useful for objective and reproducible evaluation of sensory characteristics and new product development, processing process, quality control, sales, marketing, etc.

1 is a diagram showing the results of the principal component analysis of kochujang dressing samples.
Figure 2 is a diagram showing the results of the principal component analysis of Schizandra beverage samples.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example  1: Evaluation of sensory characteristics of bulgogi

Experiment method

Set a Standard Scale for Important Characteristics of Bulgogi

Thirty students from Ewha Womans University consisted of inspectors to develop the standard scales of sweet, salty, and garlic flavors that could affect the taste of foreigners. Sugar, salt, and garlic solutions were prepared at 4-5 concentrations each, and randomly presented to the inspectors for each characteristic (Table 1).

Concentration of sugar solution, salt solution and garlic solution used in the experiment Sugar solution Salt solution Garlic solution 0.50% 0.25% 0.02% 1.00% 0.50% 0.03% 2.00% 1.00% 0.06% 3.00% 2.00% 0.13% 4.00% 3.00% 0.25%

The inspectors tasted five aqueous solutions for each property and evaluated the intensity of the corresponding properties of each aqueous solution using a nine-point item scale. During the test, the mouths were rinsed once before starting the evaluation and after tasting one sample, with a three minute rest period per set. A regression analysis was performed on the strengths evaluated for each characteristic of varying concentrations, and a regression equation was derived (Table 2), indicating the concentration of each standard sample whose intensity is 1, 3, 5, 7, and 9 for each characteristic. Was obtained.

Regression equation showing the relationship between the standard sample concentration of sweet, salty and garlic flavor and the evaluated characteristic strength Sensual characteristic Concentration and evaluation intensity Regression sweetness density(%)  0.50  1.00  2.00  3.00  4.00 Y (evaluation intensity) = 1.68X (concentration) +0.48 Strength
(medium)  1.43  1.78  4.26  5.35  7.17 Salty taste density(%)  0.015  0.030  0.063  0.125  0.250 Y (evaluation intensity) = 2.35X (concentration) +2.24 Strength
(medium)  1.86  2.39  3.54  4.36  6.57 Garlic flavor density(%)  0.25  0.50  1.00  2.00  3.00 Y (evaluation intensity) = 19.18X (concentration) +1.89 Strength
(medium)  1.92  3.16  5.82  7.63  8.53

The objective sensory evaluation index was established by developing a standard scale for each characteristic by establishing the intensity of sensory function by various concentrations of each standard sample to show the main sensory characteristics of bulgogi. The standard scales set are shown in Table 3.

Concentrations of each standard corresponding to 1, 3, 5, 7, and 9 standards for sweetness, saltiness and garlic flavor Reference score Sweetness (sugar solution) Salty (salt solution) Garlic Flavor (Garlic Solution) One 0.31% 0.29% - 3 1.50% 0.58% 0.06% 5 2.69% 0.87% 0.16% 7 3.88% 1.16% 0.26% 9 5.00% 1.45% 0.37%

Evaluation of Characteristic Strength of Bulgogi through Descriptive Analysis

(1) training for description analysis

In order to perform descriptive analysis on Bulgogi, eight graduate students from Ewha Womans University, Dept. The eight selected panel members were introduced to the definition of sensory evaluation, principles and methods, types of sensory characteristics, and the purpose of this study was explained.

The first training period for the description analysis of bulgogi was 3-4 times a week for 1 month. The training time was about 1 hour each time. In the course of training, various bulgogi samples (7 types) including the samples to be used in this experiment were presented and trained to familiarize them. In addition, evaluation procedures such as flavoring method, flavor evaluation method, evaluation container, sample amount to be tasted, and characteristic evaluation procedure were established.

Secondary training was conducted three times a week for three months, and each training took about one hour. Panelists developed descriptive terms for the characteristics of the samples to be evaluated in this experiment, established definitions (Table 4), and selected the reference materials (Table 5) required for the evaluation of the characteristic strength. In addition, the panel was trained to evaluate the sweetness, saltiness and garlic flavor intensity based on the developed standard scale. The inspectors continued training until they were familiar with the characteristics of bulgogi and showed relatively reproducible results. During the training, personnel who assessed differently from the panelists conducted individual supplementary training to improve their understanding of the characteristics.

Definition of Terms of Bulgogi Sensory characteristics Reference sample  incense Garlic flavor Odor associated with garlic Green onion flavor Odor associated with leeks Soy sauce flavor Odor-Related Odors Roast beef
Grilled beef flavor The smell associated with grilled beef Sesame oil flavor Odor associated with sesame oil  flavor sweetness Basic taste typical of sucrose Salty taste Basic taste typical of sodium chloride bitter Basic taste typical of caffeine and quinine MSG Taste Basic taste that is typical of monosodium L-glutamate (MSG) Garlic flavor Garlic-related incense Green onion flavor Incense related to green onions Soy Sauce Flavor Soy-related incense Roast beef flavor Incense associated with roast beef Sesame oil flavor Incense related to sesame oil Black pepper flavor Pepper-related incense Mouth
sense Arnin Sense (Pungent) Irritating and sharp sensations when the nasal cavity is exposed to volatiles Oiliness The degree of oil perception on the surface of food

Sensory characteristics Reference sample incense Garlic flavor 5g minced garlic mixed with 30ml soy sauce Green onion flavor 5 g of chopped green onion mixed with 30 ml of soy sauce Soy sauce flavor Soy sauce Grilled beef flavor 100g beef roasted for 5 minutes on medium heat Sesame oil flavor 3g sesame oil mixed with 30ml soy sauce flavor sweetness 1% sucrose solution Salty taste 0.25% NaCl solution bitter 0.04% caffeine solution MSG Taste 0.3% MSG solution Garlic flavor 5g minced garlic mixed with 30ml soy sauce Green onion flavor 5 g of chopped green onion mixed with 30 ml of soy sauce Soy Sauce Flavor Soy sauce Roast beef flavor 100g beef roasted for 5 minutes on medium heat Sesame oil flavor 5g sesame oil mixed with 30ml soy sauce Black pepper flavor 1g ground black pepper mixed with 100ml soy sauce Mouth
sense Arnin Sense (Pungent) chopped garlic Oiliness Fried beef on pan

Reference sample for descriptive terminology of bulgogi

(2) Preparation and presentation of bulgogi sample

The American chilled beef was purchased at Lotte Mart, located in Seoul Station, within one week of the experiment and stored frozen. One hour before the experiment, it was taken out at room temperature and thawed in a microwave oven (LG MD-344CW, 700W, LG Electronics) for 4 minutes and 30 seconds, and was constantly improved by 300g.

Bulgogi samples used in the experiment are four samples with different contents of sugar, soy sauce, garlic and sesame oil. In the sample (CON), add 30 g of soy sauce, 15 g of sugar, 24 g of chopped green onion, 12 g of minced garlic, 12 g of roasted sesame seeds, 12 g of sesame oil, 12 g of pepper, 0.3 g of pepper, 50 g of ground pear, and mix well. It was left for 30 minutes. The remaining samples with different sugar, soy sauce, sesame oil, and garlic contents were prepared in the same process. Four samples thus prepared were placed at a time point (90 ° C.) where the central portion of the tepal frying pan was red and cooked for 3 minutes. Cooked bulgogi was prepared in a thermos (diameter 9 cm * height 9 cm, Equus stainless steel vacuum bottle) to maintain the temperature.

SSS adds 30% more sugar and soy sauce to the reference sample. EGC is a sample prepared by removing garlic from the standard recipe of the reference sample, and ESO is a sample prepared by removing sesame oil from the standard recipe of the reference sample. Table 5 summarizes the information about the samples.

Bulgogi Samples Used in the Experiment ingredient CON SSS EGC ESO Soy sauce 30 g 39g (+ 30%) 30 g 30 g Sugar 15 g 19.5g (+ 30%) 15 g 15 g chopped garlic 12g 12g × 12g cooking oil 12g 12g 12g × beef 300 g wave 24 g Sesame 5 g pepper 0.3 g ship 50 g

Each sample was presented with a 30 g white porcelain dish to a inspector for bulgogi in a thermos. Each dish was presented with randomly selected three-digit numbers using a random number table, and presented with 40 ℃ lemon water (4 ml lemon juice / 1000 ml purified water) and purified water. Each sample was presented randomly to reduce the error in the order presented.

(3) Statistical Analysis

The analysis of variance (ANOVA) was performed to investigate the significant differences among the bulgogi samples. According to the results, Duncan's multiple range test was performed.

Experiment result

Descriptive analysis of four Bulgogi samples with different contents of sugar, soy sauce, garlic, and sesame oil revealed that 17 characteristics (garlic, green onion, soy sauce, grilled beef, sesame oil, Sweetness, saltiness, bitterness, MSG taste, garlic flavor, green onion flavor, sesame oil flavor, roast beef flavor, soy flavor, black pepper flavor, lean sensation, oily taste). Among the fragrance characteristics, garlic and green onion flavors were highest in SSS cooked with CON, sesame oil, 30% of soy sauce and sugar, and lowest in EGC without garlic. Hepatic aroma was significantly stronger in SSS and lowest in EGC. Roasted beef flavor was highest in EGC and was lowered in order of ESO, CON, and SSS, but there was no significant difference between these three samples. Sesame oil aroma was highest in EGC and lowest in ESO.

Among the flavor characteristics, sweet and salty tastes were highest in SSS and lowest in EGC. Bitter taste was not significantly different between samples. MSG taste was high in SSS and ESO and lowest in EGC. Garlic flavor was highest in the order of ESO, SSS, and CON. There was no significant difference among the three samples, and EGC was the lowest. Wave flavor was highest in ESO and SSS and lowest in EGC. Sesame oil flavor was significantly higher in EGC and lowest in ESO. Roasted beef flavor was highest in EGC and the other three samples were not significantly different. Hepatic flavor was markedly strong in SSS and very low in EGC. Pepper flavor was highest in SSS and ESO and lowest in EGC. Arin sensation was higher in ESO, SSS and CON except EGC, and there was no significant difference between the three samples. Oiliness was highest in EGC and lowest in ESO.

As predicted, sweet, salty, and soy flavors were stronger in SSS containing 30% more soy and sugar than the standard sample, and garlic flavor / flavor was weak in EGC without garlic, and sesame oil flavor / flavor in ESO without sesame oil. . However, certain ingredients in bulgogi (sugar, soy sauce, garlic, sesame oil) have been observed to affect not only specific flavors / flavors but also other sensory characteristics. In particular, the garlic-flavored samples showed not only a weak garlic flavor / flavor, but also a weak flavor of green onion / flavor, soy sauce / flavor, pepper flavor, arine sensation, sweetness, salty taste, and MSG taste. On the other hand, the sample showed significantly strong sesame oil flavor / flavor, roast beef flavor / flavour, and greasyness. In the samples with 30% increase in soy sauce and sugar, MSG and pepper flavors were stronger than soy sauce flavor / flavor, sweetness and saltiness compared to the standard sample (CON). In the sample without sesame oil, the wave flavor was significantly stronger.

Sensory Characteristics of Bulgogi Samples Sensory characteristics Bulgogi Sample CON SSS ESO EGC Garlic incense 5.31a 5.06a 5.44a 2.06b Wave incense 3.88a 3.94a 4.09a 1.63b Soy Sauce Incense 4.72b 6.75a 4.63b 2.53c Roast beef flavor 3.47b 3.19b 3.53b 5.75a Sesame Oil Incense 4.41b 4.44b 2.13c 6.69a sweetness 4.53b 6.91a 4.56b 2.81c Salty taste 4.38b 6.59a 4.41b 2.66c bitter 3.00 3.00 3.13 3.13 MSG Taste 3.56b 4.13a 3.72ab 1.97c Garlic flavor 5.09a 5.34a 5.69a 1.84b Green onion flavor 3.38b 3.63ab 3.91a 1.47c Sesame oil flavor 4.25b 4.41b 2.13c 6.53a Roast beef flavor 3.38b 3.34b 3.69b 6.09a Soy Sauce Flavor 4.66b 6.75a 4.72b 2.66c Pepper flavor 3.53b 4.09a 3.78ab 1.63c Arin Sense 3.84a 3.94a 4.44a 1.56b Oily degree 4.25b 4.47b 3.38c 6.38a

Example  2: Evaluation of Sensory Characteristics of Kochujang Dressing

Experiment method

Setting Standard Scales for Important Characteristics of Kochujang Dressings

Thirty students from Ewha Womans University consisted of inspectors to develop standard measures of sweetness, sourness, and spicy sensibility among the various characteristics of kochujang dressing. Sugar, acetic acid solution, and red pepper powder starch suspension were prepared at 4 to 5 concentrations each, and randomly presented to the inspectors for each property (Table 7).

Concentrations of sugar solution, acetic acid solution and red pepper powder starch suspension used in the experiment Sugar solution Acetic acid solution Pepper powder starch suspension ^{1 )} 2.45% 0.04% 1.08% 3.50% 0.06% 1.80% 5.00% 0.08% 3.00% 6.50% 0.10% 4.20% 8.45% 0.14% 5.88%

¹⁾ Mix red pepper powder with 3% starch

The inspectors tasted five aqueous solutions for each property and evaluated the intensity of the corresponding properties of each aqueous solution using a nine-point item scale. In the sweet and sour test, the mouth was rinsed once before starting the evaluation and after tasting one sample, with a three minute rest period per set. When the intensity of the hot sensation was evaluated, each sample was rinsed with fresh cream and warm water and allowed to rest for 5 minutes. A regression analysis was performed on the strengths evaluated for each characteristic of varying concentrations, and a regression equation was derived (Table 8). Was obtained.

Regression Equation Representing Relationship Between Standard Sample Concentrations of Sweet, Sour, and Spicy Senses and Evaluated Property Intensity Sensual characteristic Concentration and evaluation intensity Regression sweetness density(%)  2.45 3.50 5.00 6.50 8.45 Y (evaluation intensity) = 0.818X (concentration) +0.661 Strength
(medium) 2.48 3.42 5.06 6.29 7.26 Sour taste density(%) 0.04 0.06 0.08 0.10 0.14 Y (evaluation intensity) = 46.65X (concentration) +1.529 Strength
(medium) 3.35 4.97 5.74 6.16 7.55 Spicy sensation density(%) 1.08 1.80 3.00 4.20 5.88 Y (evaluation intensity) = 0.876X (concentration) +1.896 Strength
(medium) 3.27 3.80 5.17 5.60 6.53

The objective sensory evaluation index was established by establishing the standard scale for each characteristic by establishing the intensity of sensory function by various concentrations of each standard sample to show the main sensory characteristics of kochujang dressing. The standard scales set are shown in Table 9.

Concentrations of each standard corresponding to 1, 3, 5, 7, and 9 standard measures of sweetness, sourness and hotness Reference score Sweetness (sugar solution) Sour taste (acetic acid solution) Spicy sensation
(Pepper Powder Starch Suspension ^{1 )} ) One 0.41% 0% 0% 3 2.86% 0.03% 1.26% 5 5.30% 0.07% 3.54% 7 7.75% 0.12% 5.83% 9 10.19% 0.16% 8.11%

¹⁾ Mix red pepper powder with 3% starch

Evaluation of Characteristics of Kochujang Dressings through Descriptive Analysis

(1) training for description analysis

In order to perform descriptive analysis on Kochujang dressing, eight graduate students from Ewha Womans University, Dept. of Food Engineering, who are experienced or interested in descriptive analysis, were selected and trained. The eight selected panel members were introduced to the definition of sensory evaluation, principles and methods, types of sensory characteristics, and the purpose of this study was explained.

The first training period for the description analysis of kochujang dressing was 2-3 times a week for 1 month. The training time was about 1 hour 30 minutes. In the training, a series of descriptive terms for the flavor and sensory properties of kochujang dressings were listed. In addition, a standardized evaluation procedure was established through the training process, such as the evaluation sequence of flavor and sensation, the amount of sample to be tasted, the mouth solution and the procedure.

The second session was conducted three to four times a week for two months, and the time required for each session was about 1.5 hours. Panelists developed descriptive terms for the characteristics of the samples to be evaluated in this experiment, established definitions (Table 10), and selected the reference materials (Table 11) required for the evaluation of the characteristic strength. In addition, the panel was trained to evaluate the intensity of sweetness, sourness and spicy sensation based on the developed standard scale. The inspectors continued to train until they were familiar with the characteristics of the kochujang dressing and showed relatively reproducible results. During the training, those who assessed differently from the panelists conducted individual supplementary training to improve their understanding of the characteristics.

Definition of glossary dressing Sensory characteristics Reference sample  Flavor Sour taste Basic taste typical of acetic acid Salty taste Basic taste typical of sodium chloride sweetness Basic taste typical of sucrose bitter Basic taste typical of caffeine and quinine Vinegar Flavor Vinegar-related flavors Hot pepper paste flavor Flavor Related to Gochujang Green onion flavor Wave-related flavor Garlic Flavor Garlic-related flavors Mouth
sense Pungent Irritating and sharp sensations when the nasal cavity is exposed to volatiles Hot burning Burning sensation in the mouth or tongue

Reference sample for descriptive terminology of dressings Sensory characteristics Reference sample Flavor Sour taste 0.07% acetic acid solution Salty taste 0.3% NaCl solution sweetness 5.3% sucrose solution bitter 0.03% caffeine solution Vinegar Flavor 5g of vinegar mixed with 20g of red pepper paste Hot pepper paste flavor Gochujang 10g Green onion flavor 5g chopped green onion mixed with 30g of red pepper paste Garlic Flavor 5g of minced garlic mixed with 30g of red pepper paste Mouth
sense Pungent 5g wasabi mixed with 30g of red pepper paste Hot burning Pepper powder is mixed in a 3% starch suspension to a concentration of 3.54%

(2) Preparation and presentation of gochujang dressing sample

Samples of kochujang dressings used in the experiment were six different kinds of kochujang and sugar. The reference sample (MPMS) was dissolved in 25g of vinegar and 10g of sugar, and then mixed with 50g of red pepper paste, 10g of chopped leek and 5g of chopped garlic. The rest of the samples with different contents of gochujang and sugar were prepared in the same process. Six samples prepared as described above were put in a plastic container (diameter 7 cm x height 3 cm) by 15 g and covered with a lid.

MPHS and MPLS are the same samples as kochujang, and the sugar content of MPHS is 30% higher than the reference sample and the sugar content of MPLS is 30% less than the reference sample. LPMS, LPHS and LPLS are samples with 30% less red pepper paste than the reference sample. Among them, the sugar content of LPMS is the same as the reference sample. The sugar content of LPHS is 30% higher than the reference sample and the LPLS sugar content is 30% less. The content of vinegar, chopped green onion, and chopped garlic is the same except red pepper paste and sugar. Table 12 summarizes the information about the samples.

Kochujang dressing samples used in the experiment Sample / Ingredient MPLS MPMS (CON) MPHS LPLS LPMS LPHS Kochujang 50 g 50 g 50 g 35 g (-30%) 35 g (-30%) 35 g (-30%) Sugar 7 g (-30%) 10g 13 g (+ 30%) 7 g (-30%) 10g 13 g (+ 30%) vinegar 25 g Chopped green onion 10g chopped garlic 5 g

Six samples in a plastic container and fresh cream at refrigeration temperature, which are sieving samples, were presented in a thermos bottle with six teaspoons. Samples were conducted under red illumination to prevent bias due to appearance. Each container was presented with three digits extracted from the random number table to prevent bias against the samples, and samples were presented in random order. In addition, warm water (50 ± 2 ° C.) and spit cups were presented to rinse the mouth between samples.

(3) Statistical Analysis

The analysis of variance (ANOVA) was performed to find out the significant differences between organoleptic dressing samples. Duncan's multiple range test was performed according to the results. In addition, principal component analysis (PCA) was performed by applying the average value of each characteristic to summarize the main sensory characteristics of each sample.

Experiment result

Descriptive analysis of six kochujang dressing samples with different sugar and kochujang contents revealed that the taste and sensory characteristics of kochujang dressings were sour, salty, sweet, bitter, tangy, vinegar flavor, kochujang flavor, green onion flavor, garlic flavor, A total of 10 characteristics of spicy sensation were developed and there was a significant difference (α = 0.01) between samples in 9 characteristics except wave flavor.

In the standard sample MPMS based on the standardized recipe, salty, bitter, red pepper paste, garlic flavor, and spicy sensation were high, and sour, vinegar flavor, and tingling tendency were low. In the MPLS sample with lower sugar content, salty, bitter, kochujang flavor, garlic flavor, and spicy sensation were the highest, while sweetness tended to be low. In the MPHS sample with high sugar content, salty and sweet tastes were high, and sour taste, vinegar flavor, and sensation of touch were the lowest. In the LPMS sample with lowered kochujang content, the sour taste, sweetness, vinegar flavor, and topping sensation were high, and the kochujang flavor and spicy sensation were low. In the LPLS sample with lowered kochujang and sugar content, the sour taste, bitter taste, vinegar flavor, and tangy sensation were the highest and the sweetness tended to be the lowest. In the LPHS sample with lower kochujang content and higher sugar content in the reference sample, sweetness was the highest, and salty, bitter, kochujang flavor, garlic flavor, and spicy sensation were the lowest. Salt, bitter taste, kochujang flavor, and spicy sensation were generally high in MPHS, MPMS, and MPLS samples with high kochujang content, and sour taste, vinegar flavor, and tingling sensation were low. In the three samples with the same kochujang content, the lower the sugar content, the higher the sour, salty, bitter, vinegar, kochujang flavor, garlic flavor, spitting sensation and pungent sensation except sweetness. In addition, when comparing the samples with high kochujang content, MPHS, MPMS, MPLS, and the samples with low kochujang content, LPLS, LPMS, and LPHS, when the sugar content is the same, the more kochujang content, the more salty, bitter, kochujang flavor, garlic flavor, spicy Senses were rated higher, while sour taste, vinegar flavor, and tangy sensation tended to be lower. In the case of sweetness, the sweetness was higher in the sample containing more Kochujang than in the sample containing sugar, but exceptionally, the sweetness was higher in the sample containing more Kochujang than in LPLS and MPLS. Tended to be.

Sensory Characteristics of Kochujang Dressing Samples Sensory characteristics Gochujang dressing sample MPLS MPMS
(CON) MPHS LPLS LPMS LPHS Sour taste 4.56d ^{1 )}
3.78e
2.84f ^{2 )}
6.78a ^{3 )}
5.97b
5.34c
Salty taste 6.44a
5.78b
5.31b
4.50c
4.09c
3.25d
sweetness 3.50e
4.66d
5.78b
3.03f
5.31c
6.59a
bitter 5.44a
4.41b
3.66c
5.16a
4.19b
3.09d
Vinegar flavor 4.53d
3.59e
2.88f
6.75a
5.81b
5.00c
Gochujang flavor 7.25a
6.31b
5.91c
4.69d
4.13e
3.16f
Green onion flavor 4.38ab
4.75a
4.66a
4.53ab
4.31ab
4.13b
Garlic flavor 4.81a
4.63ab
4.31abc
4.59ab
4.16bc
3.84c
Tingling sensation 4.53d
3.69e
2.94f
6.72a
5.84b
5.09c
Spicy sensation 7.34a
6.28b
5.94c
4.78d
4.41e
3.09f

¹⁾ Mean values with common characters do not have significant difference at alpha = 0.05.

Principal component analysis was performed for each of the ten characteristic strengths of six different kochujang dressings with different amounts of kochujang and sugar, and the first principal component (PC1) and second principal component (PC2) were 54.64%, 36.43% was explained to account for 91.07% of the total variation (Figure 1). Bitter, salty, red pepper paste, garlic flavor, green onion flavor, and spicy taste were high in MPLS, MPMS, and MPHS loaded in the positive direction for PC1 (X-axis), and in LPLS, LPMS, and LPHS loaded in the negative direction. Except for the above characteristics, the sour taste, vinegar flavor, and tingling sensation were highly evaluated. MPLS, LPLS, and LPMS loaded in the positive direction for PC2 had high sour, bitter, vinegar, garlic, and tingling sensations, and negatively loaded MPMS, MPHS, and LPHS excluded the above characteristics. Sweetness and gochujang flavor were highly evaluated.

Example  3: Evaluation of Sensory Characteristics of Schizandra Beverages

Experiment method

Set Standard Scales for Important Characteristics of Schizandra Beverages

Thirty students from Ewha Women's University consisted of inspectors to develop standard measures of sweetness, sourness, and taste of Schisandra chinensis which may affect foreigner's taste. Sugar, citric acid solution and Schizandra leachate were prepared in 4-5 concentrations each and presented randomly to the inspectors for each property (Table 14).

Concentrations of sugar solution, salt solution and Schizandra leachate used in the experiment Sugar solution (%) Citric Acid Solution (%) Schisandra chinensis (%) 2.9 0.02 0.5 5.7 0.06 1.5 8.3 0.11 2.4 10.7 0.15 3.4 13.0 0.20 4.3

The inspectors tasted five aqueous solutions for each property and evaluated the intensity of the corresponding properties of each aqueous solution using a nine-point item scale. During the test, the mouths were rinsed once before starting the evaluation and after tasting one sample, with a three minute rest period per set. A regression analysis was performed on the strengths evaluated for each characteristic of varying concentrations, and a regression equation was derived (Table 15). Was obtained.

Regression equation representing the relationship between the standard sample concentration of sweet, sour and schizandra flavor and the evaluated characteristic strength Sensual characteristic Concentration and evaluation intensity Regression sweetness density(%) 2.9 5.7 8.3 10.7 13.0 Y (evaluation intensity) = 0.425X (concentration) +1.320 Evaluation strength (average value) 2.81 4.42 4.9 6.42 7.484 Sour taste Concentration g (%) 0.02 0.06 0.11 0.15 0.20 Y (evaluation intensity) = 25X (concentration) +1.2 Evaluation strength (average value) 1.55 3.29 3.97 4.9 5.84 Schisandra flavor Concentration g (%) 0.5 1.5 2.4 3.4 4.3 Y (evaluation intensity) = 1.488X (concentration) +1.845 Evaluation strength (average value) 3.19 5.13 5.77 6.97 7.61

The objective sensory evaluation index was established by developing the standard scale for each characteristic by establishing the intensity of the sensory function by various concentrations of each standard sample to show the main sensory characteristics of the Schizandra chinensis. The standard scales set are shown in Table 16.

Concentration of each standard corresponding to 1, 3, 5, 7, and 9 standard measures of sweetness, sourness, and Schisandra flavor Reference score Sweetness (sugar solution) (%) Sour (salt solution) (%) Schisandra flavor (Schisandra chinensis) (%) One 0 0 0 3 3.8 0.07 0.8 5 8.0 0.15 2.1 7 11.8 0.23 3.3 9 15.3 0.31 4.6

Evaluation of Characteristic Strength of Schizandra Beverage by Descriptive Analysis

(1) training for description analysis

In order to perform the description analysis on the beverage of Schisandra chinensis, eight graduate students from Ewha Womans University, Dept. of Food Science and Engineering who were experienced or interested in the description, were trained. The eight selected panel members were introduced to the definition of sensory evaluation, principles and methods, types of sensory characteristics, and the purpose of this study was explained.

The primary training for the portrayal analysis of Schisandra chinensis was conducted 2-3 times a week for 3 weeks. The training time was about 1 hour. In the course of training, various kinds of Schisandra chinensis beverage samples (9 kinds) including the sample to be used in this experiment were presented and trained to familiarize them. In addition, evaluation procedures such as taste method, flavor evaluation method, characteristics evaluation procedure, sample amount to be tasted and evaluation container were established.

Secondary training was conducted three times a week for six weeks, and the time required for each training was approximately one hour. Panelists developed descriptive terms for the characteristics of the samples to be evaluated in this experiment, established definitions (Table 17), and selected the reference materials (Table 18) required for the evaluation of the characteristic strength. In addition, the panel was trained to evaluate the sweetness, sourness, and taste of Schisandra chinensis, based on a developed standard. Training was continued until the inspectors became accustomed to the characteristics of the Schizandra chinensis beverages and showed relatively reproducible results. During the training, personnel who assessed differently from the panelists conducted individual supplementary training to improve their understanding of the characteristics.

Schizandra Descriptive Definition Sensory characteristics Reference sample  Flavor sweetness Basic taste typical of sucrose Sour taste Basic taste that citric acid is typical Salty taste Basic taste typical of sodium chloride bitter Basic taste typical of caffeine and quinine Schizandra (Omija) flavoring Flavor associated with Schisandra Grapefruit Flavor Grapefruit-related flavors Cranberry Flavor Cranberry-related flavors Dry Woody Flavor Flavor associated with dried juniper Mouth
sense Astringency Tannins or alum in the alum

Reference Sample for Descriptive Terminology of Schisandra Beverage Sensory characteristics Reference sample flavor sweetness 8.66% sucrose solution Sour taste 0.16% citric acid solution Salty taste 0.3% NaCl solution bitter 0.01% caffeine solution Schizandra (Omija) flavoring Mix 100 g of water and 2.12 g of Schisandra chinensis solution Grapefruit Flavor 100ml Schisandra drink mixed with 10ml grapefruit juice (RW KNUDSEN & SONS, CHICO, CA, USA) ^{1 )} Cranberry Flavor 100 ml Schisandra drink mixed with 10 ml Cranberry (Green Finance Oy, Veteli, Finland) ^{1 )} Dry Woody Flavor 3g dry juniper Mouth
sense Astringency 0.1% tannic acid solution

^{1) A} mixture of 400 ml water, 85 g sugar and 200 ml filtered Schisandra chinensis prepared at 10 ° C. (22.5 g Omija boiled in 200 ml water for 5 hours)

(2) Preparation and presentation of sample of Schisandra chinensis

Schisandra chinensis (Korean, E-Mart, Seoul, Korea) was subdivided once each (142g) and stored frozen after individual packaging and used at room temperature 10 minutes before leaching. In the case of the reference sample (OMSM), one test amount of Schizandra chinensis (22.5 g) was washed in running water, and 200 ml of water was added thereto, followed by 5 hours. After 5 hours, Schisandra chinensis was removed, and 400 ml of water and 85 g of sugar were added to the leachate and mixed well until all the sugar was dissolved. The rest of the samples with different sugar and schizandra contents were made in the same process. The six Schizandra beverages prepared in this way were immersed in ice water, and when the temperature reached 10 ° C., they were prepared by keeping them in a thermos (diameter 5.5 cm x height 15 cm, capacity 250 ml, Apollo stainless steel vacuum bottle).

The samples of the Schisandra chinensis used in the experiment were six different levels of Schisandra chinensis. OMSM is a reference sample based on the recipe standardized in subsection 4. OHSH, OHSM and OHSL are 30% higher in Schisandra chinensis than the reference sample. Among them, the sugar content of OHSH is 30% higher than that of the reference sample, and the sugar content of OHSM is the same as that of the reference sample. The sugar content of OHSL is 30% less than the reference sample. OLSH and OLSL are 30% less Schisandra chinensis than the reference sample. Among them, OLSH is 30% more sugar than the standard sample, OLSL is 30% less sample. Table 19 summarizes the information about the samples.

Sample of Schisandra chinensis used in the experiment   ingredient OMSM (CON) OHSH OHSM OHSL OLSH OLSL Schisandra 22.5 g 29.3 g (+ 30%) 29.3 g (+ 30%) 29.3 g (+ 30%) 15.8 g (-30%) 15.8 g (-30%) Sugar 85 g 110.5 g (+ 30%) 85 g 59.5 g (-30%) 110.5 g (+ 30%) 59.5 g (-30%)

Six thermos and six brown bottles containing 70 ml of sample under red light were presented to the inspector. The inspectors tasted each sample according to the brown bottle provided together and evaluated each characteristic immediately before evaluation. Each thermos was labeled with three digits extracted from a random number table to prevent bias against the samples, and samples were randomly presented. In addition, the water and spit cups were presented together to rinse the mouth between samples.

(3) Statistical Analysis

The analysis of variance (ANOVA) was performed to investigate the significant differences among the sample of Schisandra chinensis and Duncan's multiple range test according to the results. In addition, principal component analysis (PCA) was performed by applying the average value of each characteristic to summarize the main sensory characteristics of each sample.

Experiment result

Descriptive analysis results of the six Schisandra chinensis samples with different Schisandra chinensis and sugar contents are shown in Table 20. A total of nine characteristics (sweet, sour, salty, bitter, schizandra flavor, cranberry flavor, grapefruit flavor, dry juniper flavor, astringent sensation) were developed.

Sensory Characteristics of Schizandra Beverage Samples Sensory characteristics Schisandra drink OMSM (CON) OHSH OHSM OHSL OLSH OLSL sweetness 5.16c 6.19b 4.50d 2.69f 6.91a 3.16e Sour taste 3.66c 3.94c 5.25b 6.59a 1.94e 3.13d Salty taste 2.72c 3.41b 3.69ab 4.06a 2.41cd 2.16d bitter 2.91c 3.16bc 3.59b 4.13a 2.38d 1.97d Schisandra flavor 4.81c 5.38b 5.75ab 6.13a 4.22d 3.41e Cranberry Flavor 4.56c 5.78a 4.72bc 4.03d 5.09b 3.22e Grapefruit flavor 3.47c 3.94bc 4.38b 4.94a 2.50d 2.38d Dry juniper flavor 4.13b 4.28ab 4.81a 4.84a 3.13c 2.66c A tender sense 3.44c 3.56c 4.19b 5.16a 2.16e 2.84d

¹⁾ Mean values with common characters do not have significant difference at alpha = 0.05.

In the reference sample OMSM based on the standardized recipe, the sour, salty, bitter, grapefruit, dry juniper, and astringent sensations were low, and sweet, schisandra, and cranberry flavors did not show any obvious tendency. Samples of low Schisandra chinensis and low sugar content OLSL had the lowest salty, bitter taste, Schisandra chinensis, cranberry flavor, grapefruit flavor, and dried juniper flavor, and other characteristics were relatively low. In OHSH, OHSM, and OHSL samples with high content of Schisandra chinensis, sour, salty, bitter, Schisandra chinensis, cranberry flavor, grapefruit flavor, dried juniper flavor, astringent sensation were high and sweetness was low. In these three samples, the higher the sugar content, the lower the sour, salty, bitter, schizandra flavor, grapefruit flavor, and astringency. In OHSH and OLSH samples with high sugar content, sweetness and cranberry flavor were high, and sourness and astringency were low.

As a result of performing the principal component analysis by applying the average value of each sample to the nine characteristic strengths of the Schisandra chinensis, the content of Schisandra chinensis and the sugar is different. The first principal component PC1 and the second principal component PC2 accounted for 75.51% and 23.38% of the total variation, respectively, accounting for 98.89% of the total variation. OHSL and OHSM loaded in the positive direction with respect to PC1 (X-axis) showed high Schisandra flavor, dry juniper flavor, salty taste, grapefruit flavor, bitterness, sourness, and astringent sensation. Appeared low. OHSH and OLSH loaded in the positive direction for PC2 had high sweetness and cranberry flavor, while OLSL and OHSL loaded in the negative direction showed low sweetness and cranberry flavor.

When the samples with different amounts of Schisandra chinensis and sugar content were loaded by the main component, PC1 showed 6 samples with a large amount of Schisandra chinensis, OHSL, OHSM, OHSM, and Schisandra chinensis, which were intermediate to Schisandra chinensis. A small number of samples were divided into OLSL and OLSH. In addition, PC2 showed six samples divided into OLSH and OHSH with high sugar content, OMSM and OHSM with medium sugar content, and OLSL and OHSL with low sugar content.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (9)

Method for evaluating organoleptic properties of food comprising the following steps:
(a) establishing a reference scale indicative of the intensity of the sensory properties of the food;
(b) preparing a reference material corresponding to the strength anchorage point of each sensory property on the standard scale and evaluating the sensory property thereof; And
(c) numerically evaluating the sensory properties of the food sample as compared to the intensity of the sensory properties of the standard.
The method of claim 1, wherein the method further comprises the step of setting a descriptive term to express the sensory properties of the food and the reference material to exhibit the sensory properties before step (a). Assessment Methods.
The method of claim 1, wherein step (a) comprises the steps of: (i) preparing different concentrations of standards to exhibit specific organoleptic properties; (Ii) numerically evaluating the organoleptic properties of each standard at different concentrations above; (Iii) deriving a relationship between the concentration of each standard and the evaluation result as a regression equation; And (iii) setting the intensity anchoring point of the sensory properties from the derived regression equation.
4. The method according to claim 3, wherein the single numerical evaluation result between step (ii) and step (iii) of step (a) is equal to or greater than the overall mean score and the reference point for the same concentration of reference material. If there is a difference, the method of evaluating the sensory properties of the food further comprising the step of repeating the evaluation of the standard until the difference between the average score and the reference point.
According to claim 1, wherein if the evaluation result for the sample corresponding to the intensity anchorage point of each sensory property between step (b) and (C) differs by more than the standard scale and the reference point, The sensory property evaluation method of the food further comprising the step of repeating the evaluation of the sample until the difference.
The method of claim 1, wherein the food is a seasoned meat food, a beverage food, or a dressing.
7. The method of claim 6, wherein the seasoned meat food is bulgogi.
7. The method of claim 6, wherein the beverage food is a schizandra beverage.
7. The method of claim 6, wherein the dressing is gochujang dressing.

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