Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

묘사분석을 활용한 시판 물냉면의 평가 기법 확립 및 감각적 특성 분석

  • Kim, Hyun-Jee (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Chung, Seo-Jin (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Kim, Miran (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Hong, Jaehee (Department of Food & Nutrition, Kookmin University)
  • 김현지 (이화여자대학교 식품영양학과) ;
  • 정서진 (이화여자대학교 식품영양학과) ;
  • 김미란 (이화여자대학교 식품영양학과) ;
  • 홍재희 (국민대학교 식품영양학과)
  • Received : 2016.09.30
  • Accepted : 2016.10.27
  • Published : 2016.10.31
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Abstract

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

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References

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