Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Sensory Characteristics of Rice Confections by Descriptive Analysis

묘사분석을 이용한 쌀 과자의 관능적 특성 연구

  • Jung, Daeun (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Yang, Jeong Eun (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University)
  • 정다은 (경희대학교 호텔관광대학) ;
  • 양정은 (경희대학교 호텔관광대학) ;
  • 정라나 (경희대학교 호텔관광대학)
  • Received : 2015.12.31
  • Accepted : 2016.02.24
  • Published : 2016.02.28
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Abstract

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

Keywords

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