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Study on the Correlation between Sensory Attributes and Physicochemical Characteristics of Seollengtang

설렁탕 육수의 이화학적 특성과 기호인자 간의 상관성에 관한 연구

  • Received : 2012.09.10
  • Accepted : 2012.11.18
  • Published : 2012.12.30

Abstract

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

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  1. Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.725