고추향미유를 활용한 마요네즈 소스의 관능적 특성 (Sensory Characteristics of Mayonnaise Sauce Using Red Pepper Oil)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 28권 / 11호 / 65 ~ 73페이지
· 저자명 : 이동규, 박기홍, 심은미, 정병철

초록

This study was performed to investigate the sensory characteristics and consumer acceptance of mayonnaise with the addition of red pepper oil according to various red pepper oil ratios [0% (CON), 10% (RM10), 30% (RM30), 60% (RM60), 100% (RM100) red pepper oil of total oil for mayonnaise].
Quantitative descriptive analysis (QDA) performed by 10 trained panelists showed that a total of 20 sensory attributes were derived, showing significant differences in 11 attributes. The maintenance, tup-tup taste, spicy taste, spicy odor, kal-kal aftertaste, redness, spicy aftertaste, tup-tup aftertaste, oily odor, separated aftertaste and salty taste increased while the mayonnaise odor, savory taste, vinegar odor, smoothness texture, oily aftertaste, yolk aftertaste decreased with increasing red pepper oil ratio. PCA results in that the 1st (F1) and 2nd (F2) factor explained 78.28% and 11.96% of the total variance, respectively. RM30, RM60, and RM100 were located in the positive directions of PC1, while CON and RM10 were positioned in the negative direction of PC1. These results showed that F1 is the criterion for the sensory attributes of that, in accordance with the red pepper oil ratios. PLSR results showed that RM30 and RM60 were adjoined to all of the acceptances, but CON, RM10 and RM100 were located in the opposite directions to most of the acceptances. The test of 50 consumers revealed a high acceptance for red pepper oil ratio of 30∼60/5. Based on these findings, the red pepper oil ratio for mayonnaise is a significant variable that affects the sensory characteristics and consumer acceptance of mayonnaise, and the range of the red pepper oil ratio corresponding with consumer acceptance is 30∼ 60%.

영어초록

This study was performed to investigate the sensory characteristics and consumer acceptance of mayonnaise with the addition of red pepper oil according to various red pepper oil ratios [0% (CON), 10% (RM10), 30% (RM30), 60% (RM60), 100% (RM100) red pepper oil of total oil for mayonnaise].
Quantitative descriptive analysis (QDA) performed by 10 trained panelists showed that a total of 20 sensory attributes were derived, showing significant differences in 11 attributes. The maintenance, tup-tup taste, spicy taste, spicy odor, kal-kal aftertaste, redness, spicy aftertaste, tup-tup aftertaste, oily odor, separated aftertaste and salty taste increased while the mayonnaise odor, savory taste, vinegar odor, smoothness texture, oily aftertaste, yolk aftertaste decreased with increasing red pepper oil ratio. PCA results in that the 1st (F1) and 2nd (F2) factor explained 78.28% and 11.96% of the total variance, respectively. RM30, RM60, and RM100 were located in the positive directions of PC1, while CON and RM10 were positioned in the negative direction of PC1. These results showed that F1 is the criterion for the sensory attributes of that, in accordance with the red pepper oil ratios. PLSR results showed that RM30 and RM60 were adjoined to all of the acceptances, but CON, RM10 and RM100 were located in the opposite directions to most of the acceptances. The test of 50 consumers revealed a high acceptance for red pepper oil ratio of 30∼60/5. Based on these findings, the red pepper oil ratio for mayonnaise is a significant variable that affects the sensory characteristics and consumer acceptance of mayonnaise, and the range of the red pepper oil ratio corresponding with consumer acceptance is 30∼ 60%.

참고자료

· 없음